Ultrastructure and Host Specificity of Bacteriophages of Streptococcus cremoris, Streptococcus lactis subsp. diacetylactis, and Leuconostoc cremoris from Finnish Fermented Milk “Viili”

“Viili,” a fermented milk product, has a firm but viscous consistency. It is produced with traditional mesophilic mixed-strain starters, which have various stabilities in dairy practice. Thirteen morphologically different types of phages were found in 90 viili samples studied by electron microscopy....

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Bibliographische Detailangaben
Veröffentlicht in:Appl Environ Microbiol
Hauptverfasser: Saxelin, Maija-Liisa, Nurmiaho-Lassila, Eeva-Liisa, Meriläinen, Veijo T., Forsén, Raili I.
Format: Artigo
Sprache:Inglês
Veröffentlicht: American Society for Microbiology (ASM) 1986
Schlagworte:
Food Microbiology
Online Zugang:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC239112/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16347170/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.52.4.771-777.1986
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