Characterisation of technologically proficient wild Lactococcus lactis strains resistant to phage infection

International Journal of Food Microbiology

Volumn 86, Issue 3, 2003, Pages 213-222

  Madera, Carmen ^a   García, Pilar ^a   Janzen, Thomas ^b   Rodríguez, Ana ^c   Suárez, Juan E ^a,c,d  

^a UNIVERSITY OF OVIEDO   (Spain)

^b CHR HANSEN A S   (Denmark)

^c DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

^d UNIVERSIDAD DE OVIEDO   (Spain)

Author keywords

Bacteriophage; Cheese; Lactococcus lactis; Milk fermentation; Starter

Indexed keywords

2,3 BUTANEDIONE; CITRIC ACID; LACTIC ACID; LACTOSE; TYRAMINE;

ADSORPTION; ARTICLE; BACTERIAL GENETICS; BACTERIAL STRAIN; BACTERIOPHAGE; BACTERIUM ISOLATION; CHEESE; CHROMOSOME ANALYSIS; DAIRY PRODUCT; FERMENTATION; FOOD ANALYSIS; FOOD PROCESSING; LACTOCOCCUS LACTIS; LYSOGENIZATION; MILK; NONHUMAN; PHENOTYPE; PLASMID; PROTEIN DEGRADATION; STREPTOCOCCUS INFECTION; WILD TYPE;

LACTOCOCCUS; LACTOCOCCUS LACTIS;

EID: 0042665849     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(03)00042-4     Document Type: Article

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