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Título: | Bacteriophages in Dairy Industry: PCR Methods as Valuable Tools |
Autor: | Río Lagar, Beatriz del CSIC ORCID ; Martín, M. Cruz CSIC ORCID ; Ladero Losada, Víctor Manuel CSIC ORCID ; Martínez Álvarez, Noelia CSIC ORCID; Linares, Daniel M. CSIC; Fernández García, María CSIC ORCID ; Álvarez González, Miguel Ángel CSIC ORCID | Fecha de publicación: | 2012 | Editor: | InTech | Citación: | Bacteriophages 5: 81-94 (2012) | Resumen: | Microorganisms 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). | Descripción: | Under CC BY 3.0 license. © The Author(s). | Versión del editor: | http://dx.doi.org/10.5772/34543 | URI: | http://hdl.handle.net/10261/109495 | DOI: | 10.5772/34543 | Identificadores: | doi: 10.5772/34543 isbn: 978-953-51-0272-4 |
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