2021
DOI: 10.1101/2021.08.03.454940
View full text |Buy / Rent full text
Preprint
|
Sign up to set email alerts
|

Abstract: Endogenous starter cultures are used in the production of several cheeses around the world, such as Parmigiano Reggiano, in Italy, Epoisses, in France, and Canastra, in Brazil. These microbial communities are responsible for many of the intrinsic characteristics of each of these cheeses. Bacteriophages are ubiquitous around the world, well known to be involved in the modulation of complex microbiological processes. However, little is known about phage bacteria growth dynamics in cheese production systems, wher… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1

Citation Types

0
1
0

Year Published

2022
2022
2022
2022

Publication Types

Select...
1

Relationship

0
1

Authors

Journals

citations
Cited by 1 publication
(1 citation statement)
references
References 87 publications
(99 reference statements)
0
1
0
Order By: Relevance
“…It has been observed that some viruses can positively influence the fermentation process of fermented foods [ 5 ]. Reports showed that, in some fermented food such as cocoa beans and milk cheese, viruses can regulate bacterial community succession during fermentation, and might have beneficial effects on the quality and sensory characteristics of fermented products [ 6 , 7 ]. Moreover, Pacini and Ruggiero [ 8 ] suggested that phages have potential probiotic properties in modern fermented foods and fermented milk supplemented with probiotics bacteriophage can improve the efficacy of probiotics in food.…”
Section: Introductionmentioning
confidence: 99%
“…It has been observed that some viruses can positively influence the fermentation process of fermented foods [ 5 ]. Reports showed that, in some fermented food such as cocoa beans and milk cheese, viruses can regulate bacterial community succession during fermentation, and might have beneficial effects on the quality and sensory characteristics of fermented products [ 6 , 7 ]. Moreover, Pacini and Ruggiero [ 8 ] suggested that phages have potential probiotic properties in modern fermented foods and fermented milk supplemented with probiotics bacteriophage can improve the efficacy of probiotics in food.…”
Section: Introductionmentioning
confidence: 99%