Preventing phage lysis of Lactococcus lactis in cheese production using a neutralizing heavy-chain antibody fragment from llama

Journal of Dairy Science

Volumn 85, Issue 6, 2002, Pages 1376-1382

  Ledeboer, A M ^a   Bezemer, S ^a   De Haard, J J W ^a   Schaffers, I M ^a   Verrips, C T ^a   Van Vliet, C ^a   Dusterhoft E M ^b   Zoon, P ^b   Moineau, S ^c   Frenken, L G J ^a  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^b NIZO FOOD RESEARCH   (Netherlands)

^c UNIVERSITÉ LAVAL   (Canada)

Author keywords

Cheese production; Lactococcus lactis; Llama antibody; Phage lysis

Indexed keywords

CAMELIDAE; LACTOCOCCUS; LACTOCOCCUS LACTIS; LAMA GLAMA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

BIOLOGICAL MARKER; IMMUNOGLOBULIN HEAVY CHAIN;

ANIMAL; ARTICLE; ARTIODACTYLA; BACTERIOPHAGE; CHEESE; FERMENTATION; FOOD CONTROL; FOOD INDUSTRY; IMMUNOLOGY; LACTOCOCCUS LACTIS; LYSOGENIZATION; MICROBIOLOGY; PATHOGENICITY; PH; STANDARD; VIROLOGY;

ANIMALS; BACTERIOPHAGES; BIOLOGICAL MARKERS; CAMELIDS, NEW WORLD; CHEESE; FERMENTATION; FOOD MICROBIOLOGY; FOOD-PROCESSING INDUSTRY; HYDROGEN-ION CONCENTRATION; IMMUNOGLOBULIN HEAVY CHAINS; LACTOCOCCUS LACTIS; LYSOGENY;

EID: 0036615345     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(02)74204-5     Document Type: Article

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