Research Progress on Phage Diversity, Auxiliary Metabolic Functions and Host Interactions in Fermented Foods
Phages are the most diverse and abundant biological entities on earth. In recent years, the proliferation of high-throughput sequencing technology has led to a surge in research on the composition and functions of phages in diverse ecological niches. Particularly, phages in fermented foods have been...
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| Language: | English |
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China Food Publishing Company
2024-11-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-22-034.pdf |
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| author | QI Shaohan, TAN Guiliang, CHEN Sui, LI Xiangli, LI Lin, ZHAO Lichao, DONG Xiutao |
| author_facet | QI Shaohan, TAN Guiliang, CHEN Sui, LI Xiangli, LI Lin, ZHAO Lichao, DONG Xiutao |
| author_sort | QI Shaohan, TAN Guiliang, CHEN Sui, LI Xiangli, LI Lin, ZHAO Lichao, DONG Xiutao |
| collection | DOAJ |
| description | Phages are the most diverse and abundant biological entities on earth. In recent years, the proliferation of high-throughput sequencing technology has led to a surge in research on the composition and functions of phages in diverse ecological niches. Particularly, phages in fermented foods have been receiving increasing attention from researchers, which interact with their bacterial hosts through the lytic and lysogenic life cycles, playing important ecological roles and influencing the succession of microbial communities. Additionally, phages also exhibit potential auxiliary metabolic functions, which in turn affects the formation of flavor substances in fermented foods to a certain extent. This paper provides a comprehensive review of the present status and hot topics of research on phages in fermented foods, with a specific focus on the composition, diversity, genomic DNA extraction techniques and auxiliary metabolic functions of phages as well as their interactions with the host and the underlying mechanism (e.g., clustered regularly interspaced short palindromic repeats (CRISPR) and binding receptors). Finally, this review concludes with a discussion of future research directions, aiming to provide a reference for further research and application of phages in fermented foods. |
| format | Article |
| id | doaj-art-7e2b154f7c2f4d669e40155773e6d24f |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-7e2b154f7c2f4d669e40155773e6d24f2024-11-28T05:13:07ZengChina Food Publishing CompanyShipin Kexue1002-66302024-11-01452230031010.7506/spkx1002-6630-20240417-164Research Progress on Phage Diversity, Auxiliary Metabolic Functions and Host Interactions in Fermented FoodsQI Shaohan, TAN Guiliang, CHEN Sui, LI Xiangli, LI Lin, ZHAO Lichao, DONG Xiutao0(1. College of Food Science, South China Agricultural University, Guangzhou 510642, China; 2. University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan 528402, China; 3. Zhuhai College of Science and Technology, Zhuhai 519040, China; 4. Zhongshan Torch Polytechnic, Zhongshan 528436, China; 5. Guangdong Chubang Foods Co. Ltd., Yangjiang 529500, China)Phages are the most diverse and abundant biological entities on earth. In recent years, the proliferation of high-throughput sequencing technology has led to a surge in research on the composition and functions of phages in diverse ecological niches. Particularly, phages in fermented foods have been receiving increasing attention from researchers, which interact with their bacterial hosts through the lytic and lysogenic life cycles, playing important ecological roles and influencing the succession of microbial communities. Additionally, phages also exhibit potential auxiliary metabolic functions, which in turn affects the formation of flavor substances in fermented foods to a certain extent. This paper provides a comprehensive review of the present status and hot topics of research on phages in fermented foods, with a specific focus on the composition, diversity, genomic DNA extraction techniques and auxiliary metabolic functions of phages as well as their interactions with the host and the underlying mechanism (e.g., clustered regularly interspaced short palindromic repeats (CRISPR) and binding receptors). Finally, this review concludes with a discussion of future research directions, aiming to provide a reference for further research and application of phages in fermented foods.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-22-034.pdfphages; diversity; auxiliary metabolic function; interaction; host; fermented food |
| spellingShingle | QI Shaohan, TAN Guiliang, CHEN Sui, LI Xiangli, LI Lin, ZHAO Lichao, DONG Xiutao Research Progress on Phage Diversity, Auxiliary Metabolic Functions and Host Interactions in Fermented Foods Shipin Kexue phages; diversity; auxiliary metabolic function; interaction; host; fermented food |
| title | Research Progress on Phage Diversity, Auxiliary Metabolic Functions and Host Interactions in Fermented Foods |
| title_full | Research Progress on Phage Diversity, Auxiliary Metabolic Functions and Host Interactions in Fermented Foods |
| title_fullStr | Research Progress on Phage Diversity, Auxiliary Metabolic Functions and Host Interactions in Fermented Foods |
| title_full_unstemmed | Research Progress on Phage Diversity, Auxiliary Metabolic Functions and Host Interactions in Fermented Foods |
| title_short | Research Progress on Phage Diversity, Auxiliary Metabolic Functions and Host Interactions in Fermented Foods |
| title_sort | research progress on phage diversity auxiliary metabolic functions and host interactions in fermented foods |
| topic | phages; diversity; auxiliary metabolic function; interaction; host; fermented food |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-22-034.pdf |
| work_keys_str_mv | AT qishaohantanguiliangchensuilixianglililinzhaolichaodongxiutao researchprogressonphagediversityauxiliarymetabolicfunctionsandhostinteractionsinfermentedfoods |