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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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2017-03-01
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| Col·lecció: | Viruses |
| Matèries: | |
| Accés en línia: | http://www.mdpi.com/1999-4915/9/3/45 |
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