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The Tape Measure Protein Is Involved in the Heat Stability of Lactococcus lactis Phages
Virulent lactococcal phages are still a major risk for milk fermentation processes as they may lead to slowdowns and low-quality fermented dairy products, particularly cheeses. Some of the phage control strategies used by the industry rely on heat treatments. Recently, a few Lactococcus lactis phage...
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| Vydáno v: | Appl Environ Microbiol |
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| Hlavní autoři: | , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
American Society for Microbiology
2018
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5772233/ https://ncbi.nlm.nih.gov/pubmed/29150509 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02082-17 |
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