Lactococcus bacteriophages isolated from whey and their effects on commercial lactic starters
The incidence of phages of lactic acid bacteria in milk industry and their effects on acidification ability of commercial lactic acid starters were studied. Cheese whey samples (33 samples) were collected from 17 factories. A total of 16 bacteriophages were isolated (12 specific for Lactococcus lact...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia do Paraná (Tecpar)
2004-08-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000400009 |