Characterization of Streptococcus thermophilus lytic bacteriophages from mozzarella cheese plants

International Journal of Food Microbiology

Volumn 138, Issue 1-2, 2010, Pages 137-144

  Zinno, P ^a   Janzen, T ^b   Bennedsen, M ^b   Ercolini, D ^a   Mauriello, G ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b CHR HANSEN A S   (Denmark)

Author keywords

Bacteriophage; Mozzarella; Streptococcus thermophilus

Indexed keywords

BACTERIAL DNA; MITOMYCIN C;

ARTICLE; BACTERIUM CULTURE; CHEESEMAKING; CONTROLLED STUDY; DNA PACKAGING; DNA RESTRICTION; DNA SEQUENCE; FOOD MICROBIOTECHNOLOGY; GENE AMPLIFICATION; HOST RANGE; LYSOGENIZATION; MULTIPLEX POLYMERASE CHAIN REACTION; NONHUMAN; STARTER CULTURE; STREPTOCOCCUS PHAGE; STREPTOCOCCUS THERMOPHILUS;

CHEESE; DNA, VIRAL; FERMENTATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; GENE AMPLIFICATION; INDUSTRIAL MICROBIOLOGY; POLYMERASE CHAIN REACTION; RESTRICTION MAPPING; STREPTOCOCCUS PHAGES; STREPTOCOCCUS THERMOPHILUS; VIRAL PROTEINS;

BACTERIA (MICROORGANISMS); STREPTOCOCCUS THERMOPHILUS;

EID: 76949089582     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.12.008     Document Type: Article

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