Phage Biodiversity in Artisanal Cheese Wheys Reflects the Complexity of the Fermentation Process

Dairy fermentations constitute a perfect “breeding ground” for bacteriophages infecting starter cultures, particularly strains of Lactococcus lactis. In modern fermentations, these phages typically belong to one of three groups, i.e., the 936, P335, and c2 phage groups. Traditional production method...

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Detalles Bibliográficos
Autores principales: Mahony, Jennifer, Moscarelli, Angelo, Kelleher, Philip, Lugli, Gabriele A., Ventura, Marco, Settanni, Luca, van Sinderen, Douwe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5371800/
https://www.ncbi.nlm.nih.gov/pubmed/28300778
http://dx.doi.org/10.3390/v9030045

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5371800/
https://www.ncbi.nlm.nih.gov/pubmed/28300778
http://dx.doi.org/10.3390/v9030045

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