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Título

Bacteriophages in Dairy Industry: PCR Methods as Valuable Tools

Autor Río Lagar, Beatriz del ; Martín, M. Cruz ; Ladero Losada, Víctor Manuel ; Martínez Álvarez, Noelia ; Linares, Daniel M. ; Fernández García, María ; Álvarez González, Miguel Ángel
Fecha de publicación 2012
EditorInTech
Citación Bacteriophages 5: 81-94 (2012)
ResumenMicroorganisms 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 editorhttp://dx.doi.org/10.5772/34543
URI http://hdl.handle.net/10261/109495
DOI10.5772/34543
Identificadoresdoi: 10.5772/34543
isbn: 978-953-51-0272-4
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