Bacteriophage-insensitive mutants for high quality Crescenza manufacture

Bacteriophage-insensitive mutants for high quality Crescenza manufacture

Streptococcus thermophilus is a thermophilic lactic acid bacterium used as starter culture for the manufacture of fermented dairy products. For the production of Crescenza and other soft cheeses, Sacco has developed and provides dairies with 3 different defined blends of S. thermophilus strains. Eac...

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Bibliographic Details
Main Authors: Donatella eChirico, Arianna eGorla, Viola eVerga, Per Dedenroth Pedersen, Eliseo ePolgatti, Antonio eCava, Fabio eDal Bello
Format: Article
Language:English
Published: Frontiers Media S.A. 2014-05-01
Series:Frontiers in Microbiology
Subjects:
Bacteriophages
Cheese
Streptococcus thermophilus
dairy fermentation
starter culture
bacteriophage-insensitive mutants
Online Access:http://journal.frontiersin.org/Journal/10.3389/fmicb.2014.00201/full

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