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...

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Bibliografische Detailangaben

Veröffentlicht in:	Appl Environ Microbiol
Hauptverfasser:	Sanders, M. E., Klaenhammer, T. R.
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	American Society for Microbiology (ASM) 1980
Schlagworte:	Food Microbiology and Toxicology
Online-Zugang:	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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