Characterization of Streptococcus thermophilus lytic bacteriophages from mozzarella cheese plants.

@article{Zinno2010CharacterizationOS,
  title={Characterization of Streptococcus thermophilus lytic bacteriophages from mozzarella cheese plants.},
  author={Paola Zinno and Thomas Janzen and Mads Bennedsen and Danilo Ercolini and Gianluigi Mauriello},
  journal={International journal of food microbiology},
  year={2010},
  volume={138 1-2},
  pages={137-44}
}
Phage infection still represents the main cause of fermentation failure during the mozzarella cheese manufacturing, where Streptococcus thermophilus is widely employed as starter culture. Thereby, the success of commercial lactic starter cultures is closely related to the use of strains with low susceptibility to phage attack. The characterization of lytic S. thermophilus bacteriophages is an important step for the selection and use of starter cultures. The aim of this study was to characterize… CONTINUE READING

From This Paper

Topics from this paper.

Citations

Publications citing this paper.
Showing 1-10 of 12 extracted citations

Similar Papers

Loading similar papers…