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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...
Tallennettuna:
| Päätekijät: | , , , , , , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
American Society for Microbiology (ASM)
2011
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| Aiheet: | |
| Linkit: | 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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