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DSM-Firmenich has announced new research that could change how the food industry manages one of its biggest fermentation challenges: bacteriophage infection.

In collaboration with APC Microbiome Ireland at University College Cork and France’s National Research Institute for Agriculture, Food and Environment (INRAE), the company has revealed how bacteria used in dairy fermentation detect and defend themselves against phages, which are viruses that infect bacteria and can disrupt the production of cheese, yogurt and other fermented products.

The study, published in Proceedings of the National Academy of Sciences (PNAS), identifies 13 previously unknown antiphage systems in Lactococcus lactis, the main bacterial species used in dairy fermentation. By analysing how these bacteria respond to phage attacks, and how phages evolve to evade them, researchers have pinpointed 15 viral genes responsible for overcoming bacterial resistance.

Among the findings is the discovery of a novel defense mechanism, named Audmula, which prevents phage spread by modifying the bacterial cell wall and trapping the virus inside. It marks the first time this type of defense has been observed, offering a new avenue for developing more resilient starter cultures.

Phage outbreaks are a costly issue for dairy manufacturers, often leading to stalled fermentations and wasted batches. DSM-Firmenich says the research provides the scientific foundation to design more robust culture blends and rotation strategies to mitigate these risks.

Douwe van Sinderen, senior author of the study, said: “Over the past decade, we’ve learned that bacterial antiviral defenses form an arsenal far more diverse and complex than we ever imagined. With this study, we’re finally beginning to understand how those defenses function – and how viruses manage to evade them. In practical terms, these findings pave the way for next-generation starter cultures designed to withstand the phage challenges facing today’s dairy fermentations.”

DSM-Firmenich contributed proprietary bacterial strains, genomic data and phages sourced from dairy environments, ensuring the research reflected real-world conditions.

Noël van Peij, co-author and principal scientist at DSM-Firmenich, added: “By decoding the complex relationship between cultures and phages, we’re turning cutting-edge science into competitive advantage – giving us the tools to design ultra-robust culture blends and rotation schemes, empowering producers to take control of fermentation across dairy, plant-based, probiotics and emerging biotechnologies. This is science delivering value for the cheese and fermented milk products market, where it matters most.”

Evandro Oliveira de Souza, global senior vice-president cheese business unit at DSM-Firmenich, commented: “These findings demonstrate the power of combining our in-house scientific expertise with world-class research partnerships to solve real industry challenges. By applying these insights to our culture development, we’re adding to the unique depth and breadth of our dairy portfolio and strengthening our ability to deliver more resilient and reliable fermentation performance for dairy producers worldwide.”

DSM-Firmenich said it plans to integrate the findings into future product development to support producers facing increasing demand for consistent, high-quality fermented foods.