FOOD RESOURCES 2016. Issue N 7. Article 06

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Створено: Вівторок, 15 січня 2019, 07:12
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06. Methods of selection of phage tolerant strains lactic acid bacteria
 
O. Naumenko
Pages: 38-45
 
Abstract
The article contains the theoretical review of basic modern strategies of improvement oflactic acid bacteria strains LABs, in particular to methodological approaches to the creation ofphage-resistant strains. Basic objects for development of such methodologies are lacticcidbacteria belonging to the genera of Lactococcus, Streptococcus and Lactobacillus, which aretraditionally used for fermentation of animal and vegetable raw material. For today all efforts toimprove strains for industrial application are based on natural strategies for strain improvementsuch as screening of wild-type strains from natural sources, random mutagenesis, directedevolution and dominant selection. The laid classic methods can be combined with naturalmechanisms of gene transfer as conjugation, transduction and transformation to create industrialstrains with improved properties including bacteriophage resistance. Use of methods of thegenetical engineering, that have enormous potential for development of bacteriophage resistancemechanisms on the basis of concrete point mutations of bacterial DNA and also creation ofphage-resistant mutants is now restricted because ofprohibition of industrial application of geneticallymodified microorganisms.
 
Key words: screening, mutagenesis, selection, tolerance, bacteriophage resistance
 
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