Bacteriophages and ways to reduce their quantities
- Authors: Ganina V.I1
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Affiliations:
- Issue: No 2 (2016)
- Pages: 41-43
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/328511
- ID: 328511
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Abstract
Effects of the bacteriophages on the beneficial starters’ microflora can be referred to as one of the dangerous factors in the fermented milk products manufacturing where starter cultures are applied. Principle reasons of the bacteriophages growth and ways to fight with them are outlined.
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References
- Ганина В.И. Поражение заквасочной микрофлоры бактериофагами / В.И.Ганина //Переработка молока. 2011. № 6. С. 28-29.
- Гудков А.В. Сыроделие: технологические, биологические и физико-химические аспекты/под ред. СА.Гудкова. - М.: ДеЛи принт, 2003. - 800 с.
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