Longitudinal Study of <i>Lactococcus</i> Phages in a Canadian Cheese Factory
Alice P. Jolicoeur, Marie-Laurence Lemay, Elyse Beaubien, Jessy Bélanger, Claudia Bergeron, Françoise Bourque-Leblanc, Laurie Doré, Marie-Ève Dupuis, Audrey Fleury, Josiane E. Garneau, Simon J. Labrie, Steve Labrie, Geneviève Lacasse, Marianne Lamontagne-Drolet, Roxanne Lessard-Hurtubise, Bruno Martel, Rym Menasria, Rachel Morin-Pelchat, Gabrielle Pageau, Julie Samson, Geneviève M. Rousseau, Denise M. Tremblay, Manon Duquenne, M. Lamoureux, Sylvain Moineau
Abstract
strains. These findings guided the industrial partner in adapting the starter culture schedule by using phage-unrelated strains in starter cultures and removing some strains from the starter rotation. This phage control strategy could be adapted for other large-scale bacterial fermentation processes.