Article
유산균에서 Bacteriophage의 중요성
이영덕*, 박종현
The Importance of Bacteriophages in Lactic Acid Bacteria
Young-Duck Lee*, Jong-Hyun Park
Department of Food Science and Biotechnology, Gachon University, Seongnam 461-701, Korea
*Corresponding author: Young-Duck Lee, Department of Food Science and Biotechnology, Gachon University, Seongnam 461-701, Korea. Tel: 82-31-750-5500, Fax: 82-31-750-5501, E-mail:
biophage@gachon.ac.kr
Copyright © Korean Society for Lactic Acid Bacteria. All rights reserved. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Published Online: Jun 30, 2019
Abstract
Lactic acid bacteria as probiotics contribute to various food and medicine industry. Recently, many groups reported effects of lactic acid bacteria are the results of in vitro and clinical experiments. To apply lactic acid bacteria in food and medicine industry, the genome based research might be need for understand physiological and metabolic capabilities of lactic acid bacteria in the future. Also, study of bacteriophages for stable fermentation of lactic acid bacteria have to be performed the bacteriophage molecular characterization, relation of lactic acid bacteria, bacteriophage resistant lactic acid bacteria. Therefore, these studies would provide the various functional aspects of lactic acid bacteria to improve food quality and safety in the food industry.
Keywords: lactic acid bacteria foods; probiotics; bacteriophages