BACTERIOPHAGES IN DAIRY PROCESSING -- BACTERIOPHAGES IN DAIRY PROCESSING -- CONTENTS -- PREFACE -- CONTRIBUTORS -- EDITORS -- CONTRIBUTORS -- PHAGES OF LACTIC ACID BACTERIA: DISCOVERY AND CLASSIFICATION -- ABSTRACT -- INTRODUCTION -- 1. Lactic Acid Bacteria -- 2. Bacteriophage Discovery and Harmful Phages -- 3. Further Reading -- BACTERIOPHAGE OBSERVATIONS -- Early Studies -- A Bacteriophage Explosion -- CLASSIFICATION -- 1. Macro-Classification -- 2. Micro-Classification -- 2.1. Sequence-Based and Transcending Host Genus Boundaries -- 2.2. Phages by Host Group -- ELECTRON MICROSCOPY -- 1. General -- 2. The Disease -- 3. The Cure -- 4. Twelve Practical Commandments -- CONCLUSION -- REFERENCES -- BACTERIOPHAGE ADAPTATION, WITH PARTICULAR ATTENTION TO ISSUES OF PHAGE HOST RANGE -- ABSTRACT -- INTRODUCTION -- 1. INTRODUCTION TO PHAGE BIOLOGY AND ADAPTATION -- 2. PHAGE EVOLUTIONARY FITNESS -- 3. ADAPTATION: GENERAL PRINCIPLES -- 3.1. Behavioral Adaptations -- 3.2. Structural Adaptations -- 3.3. Physiological Adaptations -- 3.4. Tradeoffs -- 4. ADAPTATION AND COMMUNITY ECOLOGY -- 4.1. Predator-Prey Dynamics -- 4.2. Bacterial Resistance to Phage Attack -- 5. PHAGE HOST-RANGE ADAPTATION -- 5.1. Adsorption and Host Range -- 5.2. The Marginal Value Theorem -- 5.3. Optimizing Receptor Specificity -- 5.4. Distinguishing Hosts in Terms of Health -- 6. LATENT PERIOD -- 6.1. Optimizing the Phage Eclipse -- 6.2. Optimizing the Post-Eclipse -- 6.3. Complications, Certainty, and Narrow Applicability of the Concept of Latent-Period Optimization -- 7. EFFECTIVE BURST SIZE -- 7.1. Impact of Decay -- 7.2. Summary of Factors Impacting Effective Burst Size -- HOST RANGE YET REVISITED (AND CONCLUSION) -- REFERENCES -- BACTERIOPHAGES IN DAIRY PLANTS -- ABSTRACT -- INTRODUCTION -- 1. STARTER CULTURES -- 1.1. General Aspects -- 1.2. Dairy Starter Function.

1.3. Dairy Starter Microorganisms -- Lactococcus -- Streptococcus -- Leuconostoc -- Lactobacilli -- 1.4. Factors Influencing Starter Activity -- Milk as Growth Medium -- Inhibitory Compounds from Milk -- Antibiotics -- Biological Factors -- 2. SOURCES OF PHAGE CONTAMINATION -- 3. BACTERIOPHAGES OF LAB -- 3.1. Lactococcal Phages -- 3.2. Leuconostoc Phages -- 3.3. Streptococcus thermophilus Phages -- 3.4. Lactobacillus delbrueckii (subsp. bulgaricus and lactis) and Lactobacillus helveticus Phages -- 3.5. Probiotic Lactobacilli Phages -- Lactobacillus plantarum Phages -- Lactobacillus casei / paracasei and Lactobacillus acidophilus Phages -- CONCLUSION -- REFERENCES -- ECOLOGICAL ASPECTS OF PHAGE CONTAMINATION IN NATURAL WHEY AND MILK STARTERS -- ABSTRACT -- INTRODUCTION -- PHAGE CONTAMINATION OF NATURAL STARTERS -- ORIGIN OF PHAGES IN NATURAL WHEY AND MILK STARTERS -- ECOLOGICAL ASPECTS OF BACTERIOPHAGE-HOST INTERACTIONS IN NATURAL STARTER CULTURES -- CONCLUSION -- REFERENCES -- INFECTIVE CYCLE OF DAIRY BACTERIOPHAGES -- ABSTRACT -- INTRODUCTION -- Life Cycle: Phage Multiplication -- 1. PHAGE ADSORPTION -- 1.1. Influence of Physiological and Environmental Factors -- 1.2. Phage Receptors -- 2. INJECTION/PENETRATION OF PHAGE DNA -- 3. SYNTHESIS OF VIRAL COMPONENTS -- 4. ASSEMBLING OF THE NEW PHAGE PARTICLES -- 5. CELL LYSIS -- 5.1. General Aspects -- 5.2. Lysis in Lactic Acid Bacteria -- 5.3. Growth Curve of Phages -- CONCLUSION -- REFERENCES -- LYSOGENY IN PROBIOTIC LACTOBACILLI -- ABSTRACT -- INTRODUCTION -- 1. LYSOGENY -- 2. PERSISTENT INFECTIONS -- 2.1. Pseudolysogeny -- 2.2. Phage-Carrier State -- 3. PHAGE AND BACTERIA CO-EVOLUTION: ROLE OF LYSOGENY IN THE GENERATION OF DIVERSITY -- 4. LYSOGENY IN LAB -- 5. LYSOGENY IN LACTOBACILLI -- 6. TECHNOLOGICAL IMPLICATIONS IN DAIRY INDUSTRY.

7. LYSOGENY IN PROBIOTICS AND ITS RELATIONSHIP WITH FUNCTIONALITY: CONTRIBUTION OR DESTABILIZATION? -- 8. BACTERIOPHAGE DISBALANCE IN MUCOSA: PUTATIVE ROLE ON INTESTINAL AND VAGINAL DISORDERS -- CONCLUSION -- REFERENCES -- PHAGE RESISTANCE IN LACTIC ACID BACTERIA -- ABSTRACT -- INTRODUCTION -- THE PROBLEM -- THE CAUSE -- THE CONSEQUENCES -- THE DETECTION -- THE TREATMENT -- THE PREVENTION -- BACTERIOPHAGE-INSENSITIVE MUTANTS -- INTRODUCTION TO THE NATURAL RESISTANT STRAINS -- ADSORPTION BLOCKING -- BLOCKING OF DNA ENTRY -- RESTRICTION/MODIFICATION SYSTEMS -- ABORTIVE INFECTION MECHANISMS -- CRISPR/CAS SYSTEM -- ENGINEERED MECHANISMS -- CONCLUSION -- REFERENCES -- BIOCIDES FOR DAIRY BACTERIOPHAGE INACTIVATION -- ABSTRACT -- INTRODUCTION -- 1. BIOCIDE SELECTION CRITERIA -- 2. FACTORS AFFECTING BIOCIDE EFFECTIVENESS -- 2.1. Physical Factors -- 2.2. Chemical Factors -- 2.3. Biological Factors -- 3. BIOCIDES AGAINST VIRUS -- 3.1. Aldehydes -- a) Glutaraldehyde -- b) Formaldehyde -- 3.2. Ozone -- 3.3. Hydrogen Peroxide Vapour (HPV) -- 3.4. Chlorine Dioxide (ClO2) -- 4. BIOCIDES AGAINST DAIRY PHAGES -- 4.1. Laboratory Environment -- a) Alcohols -- b) Sodium Hypochlorite -- c) Potassium Monopersulfate -- d) Quaternary Ammonium Compounds -- 4.2. Equipment, Utensils and Plant Environment -- a) Compounds Based on Peracetic Acid -- b) Chlorine-Based Compounds -- c) Acid Compounds -- CONCLUSION -- REFERENCES -- THERMAL RESISTANCE OF BACTERIOPHAGES IN THE DAIRY INDUSTRY -- ABSTRACT -- INTRODUCTION -- 1. CHARACTERIZATION AND THERMALSTABILITY OF DAIRY BACTERIOPHAGES -- 1.1. Characterization of Phages Infecting Dairy Starter Cultures -- 1.2. Occurence of Thermo-Resistant Phages in the Dairy Environment -- 1.3. Screening of Dairy Phages Based on Their Thermal Resistance -- 1.4. Comparison of Heat Resistance of Dairy Phages -- 2. INACTIVATION OF BACTERIOPHAGES.

2.1. Inactivation of Bacteriophages by Thermal Treatment -- 2.2. Kinetics of Thermal Inactivation -- 2.3. Effect of Suspension Media on Heat Inactivation -- 2.4. Survival of Phages in Cleaning Solutions -- CONCLUSION -- REFERENCES -- NON-THERMAL TECHNOLOGIES: PULSED ELECTRIC FIELD, HIGH HYDROSTATIC PRESSURE AND HIGH PRESSURE HOMOGENIZATION. APPLICATION ON VIRUS INACTIVATION -- ABSTRACT -- INTRODUCTION -- 1. PULSED ELECTRIC FIELD -- 1.1. General Aspects -- 1.2. Equipment and Treatment Parameters -- 1.3. Mechanism of Microbial Inactivation -- 1.4. Microbial Susceptibility to PEF -- 1.5. Virus and Bacteriophage Inactivation by PEF -- 2. HIGH HYDROSTATIC PRESSURE -- 2.1. General Aspects -- 2.2. Physical and Chemical Principles. Process Parameters -- 2.3. Applications -- 2.4. HHP Effects on Microorganisms -- 2.5. Virus Inactivation by HHP -- 2.6. Bacteriophage Inactivation by HHP -- 2.7. Other Applications of HHP -- 3. HIGH PRESSURE HOMOGENIZATION -- 3.1. General Aspects and Applications -- 3.2. Equipment -- 3.3. Virus Inactivation by HPH -- CONCLUSION -- REFERENCES -- DETECTION AND QUANTIFICATION OF DAIRY BACTERIOPHAGES -- ABSTRACT -- INTRODUCTION -- 1. DIRECT DETECTION METHODS -- 1.1. Standard Microbiological Methods -- 1.2. Immunological Methods -- 1.3. DNA-Based Methods -- a) DNA-DNA Hybridization -- b) Traditional PCR -- c) Real-Time Quantitative PCR (qPCR) -- d) Electron Microscopy- Based Methods -- 2. INDIRECT DETECTION METHODS -- 2.1. Traditional Indirect Methods -- 2.2. Flow Citometry- Based Methods -- 2.3. Impedimetric Methods -- CONCLUSION -- REFERENCES -- PLASMID TRANSDUCTION AND SITE-SPECIFIC SYSTEMS DERIVED FROM LACTIC ACID BACTERIA PHAGES -- ABSTRACT -- INTRODUCTION -- TRANSDUCTION -- SITE-SPECIFIC INTEGRATIVE VECTORS -- BACTERIOPHAGE-BASED GENETIC VECTORS -- CONCLUSION -- REFERENCES.

BACTERIOPHAGES AS BIOCONTROL AGENTS IN DAIRY PROCESSING -- ABSTRACT -- INTRODUCTION -- 1. MICROBIAL SAFETY RISKS AND TECHNOLOGICAL FAILURES IN THE DAIRY PRODUCTION CHAIN -- 2. BACTERIOPHAGES AND BACTERIOPHAGE-BASED ANTIMICROBIALS -- 3. FACTORS AFFECTING PHAGE-BASED BIOCONTROL IN DAIRYING -- 4. APPLICATIONS OF PHAGE-DERIVED ANTIMICROBIALS IN DAIRY PROCESSING -- CONCLUSION -- REFERENCES -- INDEX.