Phage Biodiversity in Artisanal Cheese Wheys Reflects the Complexity of the Fermentation Process

Phage Biodiversity in Artisanal Cheese Wheys Reflects the Complexity of the Fermentation Process

Dairy fermentations constitute a perfect “breeding ground” for bacteriophages infecting starter cultures, particularly strains of Lactococcus lactis. In modern fermentations, these phages typically belong to one of three groups, i.e., the 936, P335, and c2 phage groups. Traditional production method...

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Bibliographic Details
Main Authors: Jennifer Mahony, Angelo Moscarelli, Philip Kelleher, Gabriele A. Lugli, Marco Ventura, Luca Settanni, Douwe van Sinderen
Format: Article
Language:English
Published: MDPI AG 2017-03-01
Series:Viruses
Subjects:
bacteriophage
Lactococcus lactis
dairy fermentation
cheese
infection
Online Access:http://www.mdpi.com/1999-4915/9/3/45

Internet

http://www.mdpi.com/1999-4915/9/3/45

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