Abstract: Streptococcus thermophilus phages pose a major threat to the production of many fermented dairy products. As new Streptococcus thermophilus phages have been continuously discovered and isolated during dairy fermentation, knowledge of the physiological characteristics and infection mechanism of Streptococcus thermophilus phages has gradually been improved. Understanding their biodiversity and determining their interaction with the host can provide a theoretical basis for the control of phages in the dairy industrial environment. This review summarizes the classification of Streptococcus thermophilus phages, the adsorption receptor and receptor binding protein of Streptococcus thermophiles and the molecular mechanisms of phage infection in order to provide useful information for the study and control of other Lactobacillus phages.

Key words: Streptococcus thermophiles; phage; interaction; receptor

摘要： 嗜热链球菌噬菌体对许多发酵乳制品的生产构成了主要威胁。随着乳品发酵中的嗜热链球菌噬菌体不断被 分离发现，其生理特性、感染机制等信息正在逐渐被完善。了解这类噬菌体的生物多样性，并确定嗜热链球菌噬菌 体与宿主的相互作用，可以为防治乳制品工业环境中的噬菌体提供理论基础。本文从嗜热链球菌噬菌体分类、噬菌 体感染宿主的分子机制、吸附受体和受体结合蛋白方面进行综述，以期为其他乳酸菌噬菌体的研究和防治措施提供 参考。

关键词: 嗜热链球菌；噬菌体；相互作用；受体