Phage biodiversity in artisanal cheese wheys reflects the complexity of the fermentation process

Viruses

Volumn 9, Issue 3, 2017, Pages

  Mahony, Jennifer ^a,b   Moscarelli, Angelo ^a,c   Kelleher, Philip ^a   Lugli, Gabriele A ^d   Ventura, Marco ^d   Settanni, Luca ^c   van Sinderen, Douwe ^a,b  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c UNIVERSITY OF PALERMO   (Italy)

^d UNIVERSITY OF PARMA   (Italy)

Author keywords

Bacteriophage; Cheese; Dairy fermentation; Infection; Lactococcus lactis

Indexed keywords

TRANSFER RNA;

ARTICLE; BACTERIAL GENOME; BACTERIOPHAGE; BIODIVERSITY; CELL INTERACTION; CHEESE; CONTROLLED STUDY; FERMENTATION; GENE SEQUENCE; GENETIC VARIABILITY; GENOTYPE; HEAT SENSITIVITY; HEAT TREATMENT; LACTOCOCCUS; MULTIPLEX POLYMERASE CHAIN REACTION; NONHUMAN; NUCLEOTIDE SEQUENCE; OPEN READING FRAME; OPTICAL DENSITY; PHYLOGENY; PLAQUE ASSAY; WHEY; WHOLE GENOME SEQUENCING; ANIMAL; CLASSIFICATION; DNA SEQUENCE; GENETIC VARIATION; GENETICS; HEAT; ISOLATION AND PURIFICATION; MICROBIAL VIABILITY; RADIATION RESPONSE; SICILY; ULTRASTRUCTURE; VIROLOGY;

ANIMALS; BACTERIOPHAGES; BIODIVERSITY; CHEESE; FERMENTATION; GENETIC VARIATION; GENOME, BACTERIAL; HOT TEMPERATURE; LACTOCOCCUS; MICROBIAL VIABILITY; PHYLOGENY; SEQUENCE ANALYSIS, DNA; SICILY; WHEY;

EID: 85015904049     PISSN: None     EISSN: 19994915     Source Type: Journal    
DOI: 10.3390/v9030045     Document Type: Article

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