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Bacteriophages in the dairy industry

Revista Argentina de Lactologia 6(9): 31-46
Bacteriophages in the dairy industry
After a brief general description of the principal characteristics, origin and replication of bacteriophages, this paper focuses on the presence of bacteriophages in the dairy industry, symptoms of phage attack, phage isolation at cheese factories, and the use of sterilization, special culture media, restriction enzymes and strain rotation to combat phage infections during the manufacture of cultured products.

Accession: 002308016

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