High Level of Interaction between Phages and Bacteria in an Artisanal Raw Milk Cheese Microbial Community

High Level of Interaction between Phages and Bacteria in an Artisanal Raw Milk Cheese Microbial Community

ABSTRACT Microbial starter cultures are used in the production of many cheeses around the world, such as Parmigiano-Reggiano, in Italy, Époisses, in France, and Canastra, in Brazil, providing many of the unique features of these cheeses. Bacteriophages (phages) are ubiquitous and well known to modul...

Full description

Bibliographic Details
Main Authors: Luciano Lopes Queiroz, Gustavo Augusto Lacorte, William Ricardo Isidorio, Mariza Landgraf, Bernadette Dora Gombossy de Melo Franco, Uelinton Manoel Pinto, Christian Hoffmann
Format: Article
Language:English
Published: American Society for Microbiology 2023-02-01
Series:mSystems
Subjects:
bacteriophage
Canastra cheese
endogenous starter culture
metagenome
metavirome
Online Access:https://journals.asm.org/doi/10.1128/msystems.00564-22

Internet

https://journals.asm.org/doi/10.1128/msystems.00564-22

Similar Items