Bacteriophage Active Against the Lactic Acid Beverage-Producing Bacterium Lactobacillus casei
A virulent bacteriophage which causes a decrease in acid production during fermentation of a lactic acid beverage named Yakult with Lactobacillus casei was isolated from the abnormal fermentation tank and named PL-1. L. casei S strain was the exclusive host cell among 18 lactic acid bacteria tested....
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| 發表在: | Appl Microbiol |
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| Principais autores: | , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
American Society for Microbiology (ASM)
1970
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC376949/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4991958/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.20.3.409-415.1970 |
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