TY  - JOUR
  - Book Reviews
  - McGrath, S,van Sinderen, D,Fitzgerald, GF
  - 2002
  - February
  - Bacteriophage-derived genetic tools for use in lactic acid bacteria
  - Validated
  - 1
  - ()
  - lactic acid bacteria Lactococcus S. thermophilus Lactobacillus bacteriophage phage-resistance DNA SITE-SPECIFIC INTEGRATION INFECTING STREPTOCOCCUS-THERMOPHILUS GRAM-POSITIVE BACTERIA HIGH-LEVEL EXPRESSION LACTOCOCCUS-LACTIS MOLECULAR CHARACTERIZATION SEQUENCE-ANALYSIS ANTISENSE RNA PHAGE RESISTANCE SUBSP LACTIS
  - Strains of lactic acid bacteria (LAB) are commonly used in industrial fermentations for the production of food products such as cheeses, buttermilk, sauerkraut and yogurt. It has long been recognised that bacteriophages infecting LAB strains can cause serious problems in dairy fermentations, resulting in economic losses and therefore research has been focussed on elucidating the mechanisms by which these bacteriophages proliferate. In recent years, significant advances in molecular biological technologies has allowed researchers to gain an insight into the genetic processes underlying many steps in LAB bacteriophage lifecycles. The knowledge gained from this research has in turn, enabled the development of novel genetic tools utilising phage genes, promoters, and DNA fragments for use in LAB strains, which is the focus of this review. (C) 2002 Elsevier Science Ltd. All rights reserved.
  - 3
  - 15
  - PII S0958-6946(01)00150-9
DA  - 2002/02
ER  - 

@review{V160957796,
   = {Book Reviews},
   = {McGrath,  S and van Sinderen,  D and Fitzgerald,  GF },
   = {2002},
   = {February},
   = {Bacteriophage-derived genetic tools for use in lactic acid bacteria},
   = {Validated},
   = {1},
   = {()},
   = {lactic acid bacteria Lactococcus S. thermophilus Lactobacillus bacteriophage phage-resistance DNA SITE-SPECIFIC INTEGRATION INFECTING STREPTOCOCCUS-THERMOPHILUS GRAM-POSITIVE BACTERIA HIGH-LEVEL EXPRESSION LACTOCOCCUS-LACTIS MOLECULAR CHARACTERIZATION SEQUENCE-ANALYSIS ANTISENSE RNA PHAGE RESISTANCE SUBSP LACTIS},
   = {{Strains of lactic acid bacteria (LAB) are commonly used in industrial fermentations for the production of food products such as cheeses, buttermilk, sauerkraut and yogurt. It has long been recognised that bacteriophages infecting LAB strains can cause serious problems in dairy fermentations, resulting in economic losses and therefore research has been focussed on elucidating the mechanisms by which these bacteriophages proliferate. In recent years, significant advances in molecular biological technologies has allowed researchers to gain an insight into the genetic processes underlying many steps in LAB bacteriophage lifecycles. The knowledge gained from this research has in turn, enabled the development of novel genetic tools utilising phage genes, promoters, and DNA fragments for use in LAB strains, which is the focus of this review. (C) 2002 Elsevier Science Ltd. All rights reserved.}},
  pages = {3--15},
   = {PII S0958-6946(01)00150-9},
  source = {IRIS}
}