Milk contamination and resistance to processing conditions determine the fate of Lactococcus lactis bacteriophages in dairies

Applied and Environmental Microbiology

Volumn 70, Issue 12, 2004, Pages 7365-7371

  Madera, Carmen ^b   Monjardín, Cristina ^b   Suárez, Juan E ^a  

^a UNIVERSIDAD DE OVIEDO   (Spain)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL REACTIONS; CONTAMINATION; DAIRY PRODUCTS; HEAT EXCHANGERS; POPULATION STATISTICS;

EVOLUTION DYNAMICS; PHAGE INFECTION; PLATE HEAT EXCHANGERS; QUASI-SPECIES;

BACTERIA;

FOOD SAFETY; MICROBIOLOGY; MILK;

ARTICLE; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIOPHAGE; BACTERIUM CONTAMINATION; BACTERIUM CULTURE; DAIRY PRODUCT; INFECTION RESISTANCE; LACTOCOCCUS LACTIS; MILK; NONHUMAN; PASTEURIZATION; PROCESSING; PROGENY; RESTRICTION MAPPING; STARTER CULTURE; TEMPERATURE SENSITIVITY; WHEY;

ANIMALS; BACTERIOPHAGES; DAIRYING; FOOD CONTAMINATION; FOOD HANDLING; HEAT; LACTOCOCCUS LACTIS; MILK; STERILIZATION;

BACTERIA (MICROORGANISMS); LACTOCOCCUS; LACTOCOCCUS LACTIS; LACTOCOCCUS PHAGE 936; STREPTOCOCCUS; UNIDENTIFIED BACTERIOPHAGE;

EID: 10444250342     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.70.12.7365-7371.2004     Document Type: Article

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