Bacteriophage-resistance systems in dairy starter strains: molecular analysis to application

@article{Coffey2004BacteriophageresistanceSI,
  title={Bacteriophage-resistance systems in dairy starter strains: molecular analysis to application},
  author={Aidan Coffey and Reynolds Paul Ross},
  journal={Antonie van Leeuwenhoek},
  year={2004},
  volume={82},
  pages={303-321}
}
Starter inhibition by bacteriophage infection in dairy fermentations can limit the usage of specific bacterial strains used in the manufacture of Cheddar, Mozzarella and other cheeses and can result in substantial economic losses. A variety of practical measures to alleviate the problem of phage infection have been adopted over the years but has invariably resulted in a very limited number of strains which can withstand intensive usage in industry. The application of genetic techniques to… 

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