SIMULATION OF INTERACTION OF PHAGE ASSOCIATIONS AND STARTER MICROFLORA OF CHEESE-MAKING ENTERPRISES.PART 1. LYTIC PROPERTIES OF PHAGE ASSOCIATIONS
The common cause of lactic acid process braking in the production of fermented foods is bacteriophages which determine the significance of phage problem for cheese-making and relevance of research. The objective of the research was to conduct phage monitoring of cheese-making enterprises with the pu...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2017-03-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/44/8.pdf |