Interactions of the cell-wall glycopolymers of lactic acid bacteria with their bacteriophages.

ABSTRACT: Lactic acid bacteria (LAB) are Gram positive bacteria widely used in the production of fermented food in particular cheese and yoghurts. Bacteriophage infections during fermentation processes have been for many years a major industrial concern and have stimulated numerous research efforts. Better understanding of the molecular mechanisms of bacteriophage interactions with their host bacteria is required for the development of efficient strategies to fight against infections. The bacterial cell wall plays key roles in these interactions. First, bacteriophages must adsorb at the bacterial surface through specific interactions with receptors that are cell wall components. At next step, phages must overcome the barrier constituted by cell wall peptidoglycan (PG) to inject DNA inside bacterial

SUBMITTER: Chapot-Chartier MP 

PROVIDER: S-EPMC4033162 | biostudies-literature | 2014

REPOSITORIES: biostudies-literature