Action of Bacteriophage on Mixed Strain Starter Cultures. I. Nature and Characteristics of the “Nascent Phenomenon”
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference7 articles.
1. Standard Methods for the Examination of Dairy Products,1948
2. The Problem of Bacteriophage in Cheese Making. I. Observations and Investigations on Slow Acid Production;Anderson;J. Dairy Research,1942
3. Relation of Different Numbers of Bacteriophage and Bacteria to Population Changes and Acid Production;Collins;J. Dairy Sci.,1951
4. The Relation of Calcium and Other Constituents of a Defined Medium to Proliferation of Lactic Streptococcus Bacteriophage;Collins;J. Bact.,1950
5. Streptococcus Bacteriophages: A Study of Four Serological Types;Evans;U. S. Pub. Health Rep.,1934
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1. Partial purification and some properties of øC2(W) lysin, a lytic enzyme produced by phage-infected cells ofStreptococcus lactisC2;Journal of Dairy Research;1985-02
2. Chemical Composition of a Bacteriophage for Streptococcus diacetilactis;Journal of Dairy Science;1968-03
3. Lactic Streptococcal Phage-Associated Lysin. I. Lysis of Heterologous Lactic Streptococci by a Phage-Induced Lysin;Journal of Dairy Science;1966-02
4. Behavior and Use of Lactic Streptococci and Their Bacteriophages;Journal of Dairy Science;1962-04
5. Domination among Strains of Lactic Streptococci with Attention to Antibiotic Production;Applied Microbiology;1961-05
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