IMPORTANCE OF BACTERIOPHAGE AS A CAUSE OF SLOW STARTERS1

Autor:	R. B. Parker, P. R. Elliker, V. N. Smith
Rok vydání:	1952
Předmět:	Bacteriophage Starter biology Chemistry Product (mathematics) food and beverages Food science biology.organism_classification Single strain
Zdroj:	Journal of Milk and Food Technology. 15:218-219
ISSN:	0022-2747
DOI:	10.4315/0022-2747-15.5.218
Popis:	Forty of 87 whey and product samples from 32 Oregon dairy plants were found to contain bacteriophage active against one or more of 18 single strain starters. In 23 cases of serious starter failure, 21 were traced to bacteriophage. In another study 65 of 99 samples were found to contain a heat labile material suggestive of bacteriophage. Results indicate that more emphasis should be placed on bacteriophage as a cause of starter failure in dairy plants.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::569231470f732d3e28291621c059b3cd https://doi.org/10.4315/0022-2747-15.5.218 Zobrazit plný text záznamu