Research Information System
INTERNATIONAL BIOLOGICAL, AGRICULTURAL AND LIFE SCIENCE CONGRESS 2019, Lviv, Ukraine, 7 - 08 November 2019, pp.172
Lactic acid bacteria and yeasts play an important role
in the process of industrial food fermentations. However, bacteriophage
contamination is one of the biggest problems encountered in fermentation which
affected quality of the final fermented product. starter culture is a microbiological culture which performs beginning of
the fermentation process. This culture is utilized to assist preparation of
various hygienic fermented foods and drinks with
standard taste, aroma and consistency. The most important characteristic of an
individual strain is insensitivity to a wide variety of phages. During production, the technological process parameters as well as the
characteristics of the cultures that are used as starters, are very important,
so active cultures with high reproductive abilities and physiological
productivity, resistant to bacteriophages and non-lysogen should be selected as
starter culture. In most bacteria and archaea, there is a genomic natural
defense system called CRISPR (Clustered Regularly Interspaced Short Palindromic
Repeats) that developed during evolution and work as immune system against
invasive DNAs such as bacteriophages and plasmids. In addition, in last decades CRISPR-Cas technology is very common in
genetic engineering and modifications methods.
In this study we discuss about lactic acid bacteria
(LAB) carrying genomic natural CRISPR-Cas anti-phage system isolated from
different sources. These isolates could be employing as starter culture for
production and fermentation modeling/stabilization.