Bacteriophages, persistent problem in manufacturing fermented milk products
2003
Radin, D.D. (Poljoprivredni fakultet, Beograd - Zemun (Serbia and Montenegro). Katedra za tehnolosku mikrobiologiju)
Lactic acid bacteria play a central role in manufacturing fermented milk products. The most common cause of failure of this process is bacteriophage infection, which causes lysis of the starter bacteria. They inhibit or completely prevent acidification by the starter culture. A number of measures to prevent phage infection, including implementation of hygienic procedures, rotation of starter cultures, isolation of resistant mutants, and using of media to suppress phage multiplication have been instituted. The early detection of phage contamination in dairy fermentation could be important strategy to prevent and control phage development.
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