Bacteriophages in dairy products: pros and cons.

  title={Bacteriophages in dairy products: pros and cons.},
  author={Stephen Mc Grath and Gerald F. Fitzgerald and D van Sinderen},
  journal={Biotechnology journal},
  volume={2 4},
Since the time bacteriophages were first identified as a major cause of fermentation failure in the dairy industry, researchers have been struggling to develop strategies to exclude them from the dairy environment. Over 70 years of research has led to huge improvements in the consistency and quality of fermented dairy products, while also facilitating an appreciation of the beneficial properties of bacteriophages with respect to dairy product development. With specific reference to Lactococcus… CONTINUE READING