Abstract:Background: The dairy industry heavily relies on fermentation processes driven in high proportion by Lactococcus lactis. The fermentation process can be perturbed or even stopped by bacteriophage activity, leading to complete loss of fermentation batch or decreased quality product. The monitoring of the phage diversity and dynamics in the process allows implementing protective measures (e.g., starter rotation) to maintain unperturbed production. Methods: Universal primers were used to amplify sequences of the … Show more
Food science and technology plays a very important role in designing and developing new foods, and in improving the safety, nutritional and organoleptic quality of processed foods [...]
Food science and technology plays a very important role in designing and developing new foods, and in improving the safety, nutritional and organoleptic quality of processed foods [...]
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