Investigation of the protective effect of whey proteins on lactococcal phages during heat treatment at various pH-Reference-Cited by-同舟云学术

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Investigation of the protective effect of whey proteins on lactococcal phages during heat treatment at various pH

Published:2015-10 Issue: Volume:210 Page:33-41
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Geagea Hany,Gomaa Ahmed I.,Remondetto Gabriel,Moineau Sylvain,Subirade Muriel

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference68 articles.

1. Relationships between conformation of beta-lactoglobulin in solution and gel states as revealed by attenuated total reflection Fourier transform infrared spectroscopy;Allain;Int. J. Biol. Macromol.,1999

2. Thermal inactivation of the heat-resistant Lactococcus lactis bacteriophage P680 in modern cheese processing;Atamer;Int. Dairy J.,2010

3. Screening for and characterization of Lactococcus lactis bacteriophages with high thermal resistance;Atamer;Int. Dairy J.,2009

4. Influence of the suspension media on the thermal treatment of mesophilic lactococcal bacteriophages;Atamer;Int. Dairy J.,2010

5. Review: elimination of bacteriophages in whey and whey products;Atamer;Front. Microbiol.,2013

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2. Isolation and characterization of new bacteriophages active against Clostridium tyrobutyricum and their role in preventing the late blowing defect of cheese;Food Research International;2023-01

3. Streptococcus thermophilus Phages in Whey Derivatives: From Problem to Application in the Dairy Industry;Viruses;2022-04-14

4. Bacteriophage: Biological Aspects and Diversity;Encyclopedia of Dairy Sciences;2022

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