FERMENTATION MODELING / STABILIZATION BY PHAGE RESISTANT STARTER CULTURE (REVIEW)


Yaşa İ. , Eftekhari N., Eren A. E.

INTERNATIONAL BIOLOGICAL, AGRICULTURAL AND LIFE SCIENCE CONGRESS 2019, Lviv, Ukrayna, 7 - 08 Kasım 2019, ss.172

  • Basıldığı Şehir: Lviv
  • Basıldığı Ülke: Ukrayna
  • Sayfa Sayıları: ss.172

Özet

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.