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Bacteriophages in Dairy Industry: PCR Methods as Valuable Tools

AutorRío 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 publicación2012
EditorInTech
CitaciónBacteriophages 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).
DescripciónUnder CC BY 3.0 license. © The Author(s).
Versión del editorhttp://dx.doi.org/10.5772/34543
URIhttp://hdl.handle.net/10261/109495
DOI10.5772/34543
Identificadoresdoi: 10.5772/34543
isbn: 978-953-51-0272-4
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