2022
DOI: 10.1099/mgen.0.000803
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Abstract: The large-scale and high-intensity application of Streptococcus thermophilus species in milk fermentation processes is associated with a persistent threat of (bacterio)phage infection. Phage infection of starter cultures may cause inconsistent, slow or even failed fermentations with consequent diminished product quality and/or output. The phage life cycle commences with the recognition of, and binding to, a specific host-en… Show more

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Cited by 2 publications
(1 citation statement)
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References 58 publications
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“…This outcome was in keeping with previous findings of Szymczak and colleagues, who reported Rgp4 strains as the most prevalent in an industrial strain collection ( 14 ). Furthermore, Rgp4 strains were also found to be dominant among those isolated from a range of fermented dairy products ( 22 ), representing 83.1% of all assessed S. thermophilus isolates.…”
Section: Resultsmentioning
confidence: 99%
“…This outcome was in keeping with previous findings of Szymczak and colleagues, who reported Rgp4 strains as the most prevalent in an industrial strain collection ( 14 ). Furthermore, Rgp4 strains were also found to be dominant among those isolated from a range of fermented dairy products ( 22 ), representing 83.1% of all assessed S. thermophilus isolates.…”
Section: Resultsmentioning
confidence: 99%