Milk contamination and resistance to processing conditions determine the fate of Lactococcus lactis bacteriophages in dairies.

@article{Madera2004MilkCA,
  title={Milk contamination and resistance to processing conditions determine the fate of Lactococcus lactis bacteriophages in dairies.},
  author={Carmen Madera and Cristina Monjard{\'i}n and Juan Evaristo Su{\'a}rez},
  journal={Applied and environmental microbiology},
  year={2004},
  volume={70 12},
  pages={7365-71}
}
Milk contamination by phages, the susceptibility of the phages to pasteurization, and the high levels of resistance to phage infection of starter strains condition the evolution dynamics of phage populations in dairy environments. Approximately 10% (83 of 900) of raw milk samples contained phages of the quasi-species c2 (72%), 936 (24%), and P335 (4%). However, 936 phages were isolated from 20 of 24 (85%) whey samples, while c2 was detected in only one (4%) of these samples. This switch may… CONTINUE READING
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