Bacteriophages in the Fermentation Industry: Balancing Benefits and Risks

Bacteriophages, viruses that specifically infect bacteria, have emerged as significant influencers in the field of microbial fermentation. Their presence in fermentation environments has sparked intense interest due to their capacity to alter microbial dynamics and, consequently, impact food safety, product quality, and industrial efficiency. The current scientific discourse highlights an ongoing dichotomy: bacteriophages can both mitigate contamination by foodborne pathogens and disrupt crucial fermentation processes by targeting beneficial starter cultures. Despite advances in biotechnological monitoring and control measures, our understanding of effectively harnessing or mitigating the dual effects of bacteriophages remains incomplete. Recent studies have characterized the diversity of phages within various fermentation matrices and examined their mechanisms of action, yet debates persist regarding optimal intervention strategies and the potential for leveraging phages as biocontrol agents. Furthermore, the sources of phage contamination—including raw ingredients, environmental vectors, and the bacterial cultures themselves—present complex challenges that necessitate integrated management approaches. In parallel, emerging research suggests that bacteriophages may also contribute to the stabilization or modulation of microbial communities in fermentation ecosystems, opening new perspectives on their potential beneficial roles beyond contamination events.This Research Topic aims to elucidate both the beneficial and detrimental roles of bacteriophages in fermentation industries and to bring together multidisciplinary perspectives on their importance in food fermentation and biotechnology. By fostering a comprehensive exchange of experimental findings, methodologies, and theoretical frameworks, the goal is to advance understanding of how bacteriophages influence fermentation outcomes. We particularly encourage studies that integrate microbial ecology, genomics, and industrial biotechnology to advance our understanding of bacteriophage-host interactions and their implications for fermentation performance and food safety. Core questions include: How can bacteriophages be detected and controlled to minimize negative impacts? Which emerging technologies can harness their beneficial properties to enhance product safety and quality? What insights can phage genomics offer about interactions with microbial communities in fermentation settings?To gather further insights into the dualistic role of bacteriophages in fermentation, this Research Topic welcomes studies that examine their effects and explore innovative management solutions. We welcome contributions on, but not limited to, the following themes: - Beneficial effects of bacteriophages in fermentation industries - Detrimental impacts on fermentation processes and product quality - Diversity and distribution of bacteriophages in fermented food ecosystems - Viromics and metagenomic approaches to characterize phage populations in fermentation systems - Phage-host interactions and coevolution in microbial communities - Phage roles in shaping microbial community stability during fermentation - Mechanisms of phage infection in starter cultures - Industrial fermentation failures linked to bacteriophages - Evolution of bacterial resistance mechanisms, including CRISPR-Cas systems and restriction-modification systems - Strategies to mitigate phage contamination in fermentation facilities - Phage-based biocontrol strategies against foodborne pathogens - Phage-derived antimicrobial enzymes, such as endolysins, in food processing - Engineering or synthetic biology approaches to develop improved bacteriophages for food applications - Tools and methodologies for bacteriophage detection - Biosensors, rapid diagnostics, and real-time phage monitoring technologies - Risk assessment and phage management strategies in industrial fermentation - Bacteriophages in non-dairy fermentation systems, including vegetable fermentations, plant-based foods, and fermented beverages - Phage dynamics in emerging biotechnological fermentation platforms, including precision fermentation and alternative protein production Topic editors: Kuntal Ghosh, Laura Simdon Source: https://www.frontiersin.org/research-topics/75532/bacteriophages-in-the-fermentation-industry-balancing-benefits-and-risks