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

ABSTRACT 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 modul...

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Autors principals:	Luciano Lopes Queiroz, Gustavo Augusto Lacorte, William Ricardo Isidorio, Mariza Landgraf, Bernadette Dora Gombossy de Melo Franco, Uelinton Manoel Pinto, Christian Hoffmann
Format:	Artigo
Idioma:	Inglês
Publicat:	American Society for Microbiology 2023-02-01
Col·lecció:	mSystems
Matèries:	bacteriophage Canastra cheese endogenous starter culture metagenome metavirome
Accés en línia:	https://journals.asm.org/doi/10.1128/msystems.00564-22
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High Level of Interaction between Phages and Bacteria in an Artisanal Raw Milk Cheese Microbial Community

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