Preventing Phage Lysis of Lactococcus Lactis in Cheese Production Using A Neutralizing Heavy-Chain Antibody Fragment from Llama-Reference-Cited by-同舟云学术

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Preventing Phage Lysis of Lactococcus Lactis in Cheese Production Using A Neutralizing Heavy-Chain Antibody Fragment from Llama

Published:2002-06 Issue:6 Volume:85 Page:1376-1382
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Ledeboer A.M.,Bezemer S.,de Haard J.J.W.,Schaffers I.M.,Verrips C.T.,van Vliet C.,Düsterhöft E.-M.,Zoon P.,Moineau S.,Frenken L.G.J.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference32 articles.

1. Flavour forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin;Ayad;Int. Dairy J.,1999

2. Enhanced flavour formation by combination of selected lactococci fromindustrial and artisanal origin with focus on completion of a metabolic pathway;Ayad;Appl. Microbiol. J.,2001

3. Characterization of mesophilic mixed starter cultures used for the manufacture of aged Cheddar cheese;Bissonnette;J. Dairy Sci.,2000

4. Homologous recombination between a lactococcal bacteriophage and the chromosome of its host strain;Bouchard;Virology,2000

5. Monoclonal antibodies raised against native major capsid proteins of lactococcal c2-like bacteriophages;Chibani-Azaïez;Appl. Environ. Microbiol.,1998

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