Phage Biodiversity in Artisanal Cheese Wheys Reflects the Complexity of the Fermentation Process
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DOI: 10.3390/v9030045
Abstract: 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… read more here.
Keywords: phage biodiversity; phage; group phages; artisanal cheese ... See more keywords