Table 1.

Bacteriophages and yeast virus diversity in fermented food.

Phage	Fermented food	Reference
Lactobacillus	Yoghurt	Kiliç et al. (1996); Auad et al., (1997)
	Cocoa bean	Illeghems et al. (2012); Agyirifo et al. (2019)
	Meat	Trevors et al. (1983)
	Sourdough	Foschino et al. (2005)
	Sauerkraut	Barrangou et al. (2002)
	Kimchi	Jung et al. (2018)
	Fermented cucumber	(Lu et al., 2003a); (Lu et al., 2012)
Lactococcus	Cheese	(McIntyre et al., 1991); (Murphy et al., 2013); (Frantzen and Holo, 2019); (Mahony et al., 2017); (Dugat-Bony et al., 2020)
	Fermented milk and colostrum	(Pacini and Ruggiero, 2019)
	Fermented fish	Phumkhachorn (2012)
	Kem buk nud	Phumkhachorn (2012)
	Kimchi	Jung et al. (2018)
	Cocoa bean	Agyirifo et al. (2019)
Leuconostoc	Cheese	(Kleppen et al., 2012b); (Kot et al., 2014); (Dugat-Bony et al., 2020); (Atamer et al., 2011)
	Fermented milk villi	Saxelin et al. (1986)
	Sauerkraut	(Barrangou et al., 2002); (Lu et al., 2010); (Mudgal et al., 2006)
	Kimchi	(Jung et al., 2018); (Jung et al., 2011)
	Fermented pork meat	Greer et al. (2007)
	Cocoa bean	Agyirifo et al. (2019)
	Hard cheese and acid curd cheese	Ali et al. (2013)
	Whey and brine	Atamer et al. (2011)
	Butter milk and butter cream	(Ali et al., 2013); (Atamer et al., 2011)
Enterococcus	Cheese	(Ladero et al., 2016); (Del Rio et al., 2019)
	Cocoa bean	Agyirifo et al. (2019)
Streptococcus	Yoghurt	(Bendadis et al., 1990); (Brussow et al., 1994); (Quiberoni et al., 2003); (Ishlimova et al., 2012); (Ma et al., 2014)
	Cheese	(Whitehead and Hunter, 1947); (Brussow et al., 1994); (Quiberoni et al., 2006); (Zinno et al., 2010)
	Fermented milk villi	Saxelin et al. (1986)
	Fermented milk and colostrum	(Pacini and Ruggiero, 2019)
Weissella	Kimchi	(Jung et al., 2018); (Kleppen et al., 2012b)
	Fermented pork sausage	Pringsulaka et al. (2011)
	Fermented cucumber	Lu et al. (2012)
Oenococcus	Wine	Doria et al. (2013)
Bacillus	Natto	(Umene et al., 2009); (Nagai and Yamasaki, 2009); Umene and Shiraishi (2013)
	Doenjang, Jangajji, Meju and Gochujang	Shin et al. (2011)
	Kinema	Kumar et al. (2019)
	Cocoa bean	Agyirifo et al. (2019)
Staphylococcus	Kimchi	Jung et al. (2018)
	Cocoa bean	Agyirifo et al. (2019)
	Salami	Bruttin et al. (1992)
Enterobacter	Cocoa bean	(Illeghems et al., 2012); (Agyirifo et al., 2019)
Pseudoalteromonas	Cheese	Dugat-Bony et al. (2020)
Vibrio	Cheese	Dugat-Bony et al. (2020)
Halomonas	Cheese	Dugat-Bony et al. (2020)
Propionibacterium	Cheese	Cheng et al. (2018)
Klebsiella	Cocoa bean	Illeghems et al. (2012)
Pseudomonas	Cocoa bean	Agyirifo et al. (2019)
Gluconobacter	Wine	Philippe et al. (2018)
Yeast virus
Saccharomyces cerevisiae	Wine	(Rodríguez-Cousiño et al., 2011); (Rodríguez-Cousiño et al., 2011)