English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/109495
Share/Impact:
Statistics
logo share SHARE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

Bacteriophages in Dairy Industry: PCR Methods as Valuable Tools

AuthorsRío Lagar, Beatriz del ; Martín, M. Cruz ; Ladero Losada, Víctor Manuel ; Martínez Álvarez, Noelia ; Linares, Daniel M. ; Fernández García, María ; Álvarez González, Miguel Ángel
Issue Date2012
PublisherInTech
CitationBacteriophages 5: 81-94 (2012)
AbstractMicroorganisms have been empirically used since ancestral times to produce fermented dairy products from milk. In the actual dair y industry, milk is subjected to large scale fermentation processes that involve microorgan isms mostly belonging to the Lactic Acid Bacteria (LAB) group. Bacteriophages that in fect LAB have been claimed as one of the principal sources of fermentation failure (spo ilage or delay) on the manufacture of many dairy products (Brüssow et al., 1998; Josephsen & Neve, 1998; Garneau & Moineau, 2011). Some estimates assume that virulent phages are the primary direct responsible of the largest-economic loss of dairy factories, since th ey affect negatively up to the 10% of all milk fermentations (Moineau & Levesque, 2005).
DescriptionUnder CC BY 3.0 license. © The Author(s).
Publisher version (URL)http://dx.doi.org/10.5772/34543
URIhttp://hdl.handle.net/10261/109495
DOI10.5772/34543
Identifiersdoi: 10.5772/34543
isbn: 978-953-51-0272-4
Appears in Collections:(IPLA) Libros y partes de libros
Files in This Item:
File Description SizeFormat 
bacteriophages_dairy_industry_Rio.pdf541,83 kBUnknownView/Open
Show full item record
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.