Bakteriofagi mlečno kislinskih bakterij - proučevanje odnosa fag celica (Slovene)

Food fermentations rely on actively growing lactic acid bacteria (LAB). Among the numerous factors that can inhibit the fermentation capabilities of LAB phage infections present the major problem. Preventing of phage infections requires implementation of control measures throughout the manufacturing process. Both traditional and new strategies to keep the incidence of phage infection low depend on having a deep knowledge of the dynamic relationships among the cultures and phages. Therefore the study of the phages characteristics, isolation of bacteriophage insensitive mutants, study of the phage resistance mechanisms in LAB and novel rotation strategies are the objects of the proposed research.