Restriction and Modification in Group N Streptococci: Effect of Heat on Development of Modified Lytic Bacteriophage
The appearance of lytic bacteriophage against newly introduced starter strains used during commercial cheese manufacture occurs rapidly, and their origin is not well understood. In this study, members of the group N streptococci were examined for the presence of bacteriophage restriction and modific...
Gardado en:
| Publicado en: | Appl Environ Microbiol |
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| Principais autores: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
1980
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC291612/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16345629/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.40.3.500-506.1980 |
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