Abstract: The contamination of phage is considered as one of the major risks for food fermentation. It may cause the fermentation to slow down or even fail, and then cause huge economic loss. So, understanding the classification, morphology, and infection mechanism of phages and discussing the anti-phage mechanisms of lactic acid bacteria (LAB) are very important to the application of LAB and the production of related products. The aim of this paper is to describe the anti-phage mechanism of LAB, which may provide a certain theoretical support to the selection of anti-phage strains and prevention of phage contamination.

Key words: lactic acid bacteria; anti-phage; mechanism

摘要： 乳酸菌噬菌体污染是食品发酵行业的巨大风险,可导致发酵缓慢甚至失败,从而造成巨大的经济损失.因此,了解乳酸菌噬菌体的分类、形态及其侵染机制,讨论乳酸菌抗噬菌体机理对乳酸菌的应用及其相关产品的生产具有重要意义.本文拟对乳酸菌抗噬菌体机理进行探讨,为抗噬菌体乳酸菌菌株的筛选及噬菌体污染的防治提供一定的理论支持.

关键词: 乳酸菌；抗噬菌体；机理