620. Host-phage relationship of cheese starter organisms: III. Significance in selection and maintenance of starter cultures in commercial use-Reference-Cited by-同舟云学术

620. Host-phage relationship of cheese starter organisms: III. Significance in selection and maintenance of starter cultures in commercial use

Published:1956-02 Issue:1 Volume:23 Page:131-133
ISSN:0022-0299
Container-title:Journal of Dairy Research
language:en
Short-container-title:Journal of Dairy Research

Author:

Czulak J.,Naylor Jill

Abstract

The problem of bacteriophage in cheesemaking has been reviewed recently by Whitehead(1) and Mattick(2). Results since reported by other workers and ourselves call for some modification of and addition to the existing concepts of the problem.

Publisher

Cambridge University Press (CUP)

Subject

Animal Science and Zoology,General Medicine,Food Science

Reference16 articles.

1. Inhibition of Bacterial Growth by Bacteriophage as distinct from Lytic Action

2. 234. Bacteriophage-organism relationships in the group of lactic streptococci

3. Growth Characteristics of Streptococcal Phages in Relation to Cheese Manufacture

4. 387. Bacteriophage in typing lactic streptococci

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1. Phage-Host Interactions in Commercial Mixed-Strain Dairy Starter Cultures: Practical Significance—A Review;Journal of Dairy Science;1993-08

2. Lysogenic Strains of Lactic Acid Streptococci and Lytic Spectra of Their Temperate Bacteriophages;Applied and Environmental Microbiology;1982-02

3. Development and Commercial Use of a Multiple Strain Starter;Journal of Dairy Science;1981-03

4. Optimum Cultural Conditions for Induction of Temperate Bacteriophages in Lactic Streptococci;Journal of Food Protection;1979-05-01

5. Incidence and properties of temperate bacteriophages induced from lactic streptococci;Applied and Environmental Microbiology;1977-01