Detection of Airborne Lactococcal Bacteriophages in Cheese Manufacturing Plants

The dairy industry adds starter bacterial cultures to heat-treated milk to control the fermentation process during the manufacture of many cheeses. These highly concentrated bacterial populations are susceptible to virulent phages that are ubiquitous in cheese factories. In this study, the dissemina...

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Main Authors: Verreault, Daniel, Gendron, Louis, Rousseau, Geneviève M., Veillette, Marc, Massé, Daniel, Lindsley, William G., Moineau, Sylvain, Duchaine, Caroline
Format: Artigo
Jezik:Inglês
Izdano: American Society for Microbiology (ASM) 2011
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Methods
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC3020544/
https://ncbi.nlm.nih.gov/pubmed/21115712
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01391-10
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