Siphophages Infecting Food Processing Bacteria

Dear Colleagues,

More than 25% of food is destroyed or spoiled globally, with considerable economic and environmental impacts. Sustainable food production systems require that foods be of the highest microbiological standards in order to reduce the risk associated with spoilage and/or pathogenic organisms.

Bacteriophage (or phage) infection of starter and adjunct cultures in fermented foods can impose a considerable threat to the quality and microbiological stability of these foods, and are thus considered a nuisance. Conversely, the presence of phages that may target spoilage or pathogenic bacteria can greatly enhance the safety and stability of foods. Therefore, this Special Issue aims to explore the diversity and functionality of phages that infect dairy starter cultures in food fermentations including Lactococcus lactis, Streptococcus thermophilus, Lactobacillus spp. etc., and those involved in and associated with fermented beverages, including Oenococcus and Pediococcus. Furthermore, this Special Issue will explore the potential role of phages and associated enzymes in controlling spoilage and pathogenic bacteria to enhance the microbial stability of foods and thereby reduce food waste.

A wide range of approaches are welcomed, such as phage biology, new phage reports, host–phage interactions, enzymology, structural biology, etc.

Prof. Christian CAMBILLAU
Dr. Jennifer Mahony
Guest Editors

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