Lactococcus lactis bacteriophages: phage-host interaction and phage transduction
|PhD ceremony:||Ms B. (Barbara) Marcelli|
|When:||March 13, 2020|
|Supervisors:||prof. dr. O.P. (Oscar P) Kuipers, prof. dr. J. Kok|
|Where:||Academy building RUG|
|Faculty:||Science and Engineering|
L.lactis is a gram-positive bacterium that is widely used as a starter culture for the production of different dairy fermented foods including a big variety of soft and hard cheeses. Its role in dairy production is essential as it initiates the fermentation of the sugar present in the raw milk that is necessary to start the production process. Furthermore, several intermediate and final products of L.lactis metabolism greatly influence the taste and texture of the final fermented foods. Besides delivering valuable information that can be exploited to improve or protect food fermentation processes, research on lactococcal bacteriophages is of great importance as it can provide reference information for research on bacteriophages infecting Gram-positive bacteria.
With the work presented in this thesis, we provided new insights into the current knowledge on lactococcal bacteriophage-host interaction, host receptor recognition, phage adaptation to new hosts and environments, and phage genome structure and composition.