Distribution, inducibility, and characterisation of prophages in Latilactobacillus sakei
Abstract Background Lactic acid bacteria (LAB) are used as starters in a wide variety of food fermentations. While the number of reports of phages infecting other LAB steadily increased over the years, information about phage associated with Latilactobacillus sakei, a frequently used meat starter, r...
| Główni autorzy: | , |
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| Format: | Artykuł |
| Język: | English |
| Wydane: |
BMC
2022-11-01
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| Seria: | BMC Microbiology |
| Hasła przedmiotowe: | |
| Dostęp online: | https://doi.org/10.1186/s12866-022-02675-y |