Bacteriophages in the Dairy Industry: A Problem Solved?
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DOI: 10.1146/annurev-food-060721-015928
Abstract: Bacteriophages (or phages) represent one of the most persistent threats to food fermentations, particularly large-scale commercial dairy fermentations. Phages infecting lactic acid bacteria (LAB) that are used as starter cultures in dairy fermentations are well… read more here.
Keywords: food; dairy industry; bacteriophages dairy; industry problem ... See more keywords