Editing Bacteriophage (section)

===Dairy industry===
Bacteriophages present in the environment can cause cheese to not ferment. In order to avoid this, mixed-strain starter cultures and culture rotation regimes can be used.<ref>{{cite journal | vauthors = Atamer Z, Samtlebe M, Neve H, J Heller K, Hinrichs J | title = Review: elimination of bacteriophages in whey and whey products | journal = Frontiers in Microbiology | volume = 4 | page = 191 | date = 16 July 2013 | pmid = 23882262 | pmc = 3712493 | doi = 10.3389/fmicb.2013.00191 | doi-access = free }}</ref> [[Genetic engineering]] of culture microbes – especially ''[[Lactococcus lactis]]'' and ''[[Streptococcus thermophilus]]'' – have been studied for genetic analysis and modification to improve [[phage resistance]]. This has especially focused on [[plasmid]] and [[recombinant DNA|recombinant]] chromosomal modifications.<ref name="Coffey-Ross-2002">{{cite journal | vauthors = Coffey A, Ross RP | title = Bacteriophage-resistance systems in dairy starter strains: molecular analysis to application | journal = Antonie van Leeuwenhoek | volume = 82 | issue = 1–4 | pages = 303–321 | date = August 2002 | pmid = 12369198 | doi = 10.1023/a:1020639717181 | publisher = [[Springer Science+Business Media|Springer]] | s2cid = 7217985 }}</ref><ref name="OSullivan-et-al-2019" />

Some research has focused on the potential of bacteriophages as antimicrobial against foodborne pathogens and biofilm formation within the dairy industry. As the spread of antibiotic resistance is a main concern within the dairy industry, phages can serve as a promising alternative.<ref name="Enemies-to-Allies-2017">{{cite journal | vauthors = Fernández L, Escobedo S, Gutiérrez D, Portilla S, Martínez B, García P, Rodríguez A | title = Bacteriophages in the Dairy Environment: From Enemies to Allies | journal = Antibiotics | volume = 6 | issue = 4 | page = 27 | date = November 2017 | pmid = 29117107 | pmc = 5745470 | doi = 10.3390/antibiotics6040027 | publisher = [MDPI] | doi-access = free }}</ref>