Bacteriophage Ecology in Commercial Sauerkraut Fermentations

Knowledge of bacteriophage ecology in vegetable fermentations is essential for developing phage control strategies for consistent and high quality of fermented vegetable products. The ecology of phages infecting lactic acid bacteria (LAB) in commercial sauerkraut fermentations was investigated. Brin...

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Bibliografiske detaljer

Udgivet i:	Appl Environ Microbiol
Principais autores:	Lu, Z., Breidt, F., Plengvidhya, V., Fleming, H. P.
Format:	Artigo
Sprog:	Inglês
Udgivet:	American Society for Microbiology (ASM) 2003
Fag:	Food Microbiology
Online adgang:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC161505/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/12788716/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.69.6.3192-3202.2003
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