Distribution, inducibility, and characterisation of prophages in Latilactobacillus sakei

BACKGROUND: Lactic acid bacteria (LAB) are used as starters in a wide variety of food fermentations. While the number of reports of phages infecting other LAB steadily increased over the years, information about phage associated with Latilactobacillus sakei, a frequently used meat starter, remains s...

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Detalles Bibliográficos
Autores principales: Ambros, Conrad L., Ehrmann, Matthias A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2022
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9641780/
https://www.ncbi.nlm.nih.gov/pubmed/36348293
http://dx.doi.org/10.1186/s12866-022-02675-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9641780/
https://www.ncbi.nlm.nih.gov/pubmed/36348293
http://dx.doi.org/10.1186/s12866-022-02675-y

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