High Level of Interaction between Phages and Bacteria in an Artisanal Raw Milk Cheese Microbial Community

Microbial starter cultures are used in the production of many cheeses around the world, such as Parmigiano-Reggiano, in Italy, Époisses, in France, and Canastra, in Brazil, providing many of the unique features of these cheeses. Bacteriophages (phages) are ubiquitous and well known to modulate the s...

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Detalles Bibliográficos
Autores principales: Queiroz, Luciano Lopes, Lacorte, Gustavo Augusto, Isidorio, William Ricardo, Landgraf, Mariza, de Melo Franco, Bernadette Dora Gombossy, Pinto, Uelinton Manoel, Hoffmann, Christian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9948729/
https://www.ncbi.nlm.nih.gov/pubmed/36475872
http://dx.doi.org/10.1128/msystems.00564-22

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9948729/
https://www.ncbi.nlm.nih.gov/pubmed/36475872
http://dx.doi.org/10.1128/msystems.00564-22

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