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Interactions of the cell-wall glycopolymers of lactic acid bacteria with their bacteriophages
Lactic acid bacteria (LAB) are Gram positive bacteria widely used in the production of fermented food in particular cheese and yoghurts. Bacteriophage infections during fermentation processes have been for many years a major industrial concern and have stimulated numerous research efforts. Better un...
Tallennettuna:
| Päätekijä: | |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Frontiers Media S.A.
2014
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4033162/ https://ncbi.nlm.nih.gov/pubmed/24904550 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2014.00236 |
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