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...

Täydet tiedot

Bibliografiset tiedot

Julkaisussa:	Appl Environ Microbiol
Päätekijät:	Sanders, M. E., Klaenhammer, T. R.
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	American Society for Microbiology (ASM) 1980
Aiheet:	Food Microbiology and Toxicology
Linkit:	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
Tagit:	Lisää tagi Ei tageja, Lisää ensimmäinen tagi!