摘要：Many important industrial bioprocess and food fermentations are susceptible to attack by bacteriophages. Control of phage problems in the commercial arena requires basic measures such as prevention of phage contamination, employment of strains that are resistant to phage infection, and minimization of opportunities for the appearance of new virulent phages in fermentation media. The characterization of different naturally occurring phage resistance systems in lactococci has enabled researchers to use genetic approaches in the construction of new phage-insensitive strains. In this report, the researches that carried on the mechanisms of the acts of naturally occuring phage resistance systems and genetic determinants of these systems in lactococci, were summarized.
