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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Autors principals: Verreault, Daniel, Gendron, Louis, Rousseau, Geneviève M., Veillette, Marc, Massé, Daniel, Lindsley, William G., Moineau, Sylvain, Duchaine, Caroline
Format: Artigo
Idioma:Inglês
Publicat: American Society for Microbiology (ASM) 2011
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Accés en línia: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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