Dairy bacteriophage & fermentation

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In the fermented dairy products lactic acid bacteria (LAB) growth and metabolic activities are needed to assure a high-quality end product. These microorganisms produce lactic acid via lactose fermentation, which leads to a rapid decrease in pH. Cheese and fermented milk product depends, largely, on this factor, which is also crucial for ensuring control of pathogenic and spoilage microorganisms

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  • Sources & Classification
  • Detection and Quantification
  • Control Strategies in Dairy Plants
  • Performance of Starter Cultures in Dairy Fermentations
  • Resistance to Bacteriophage
  • INHIBITION OF PHAGE ADSORPTION
  • Superinfection immunity and exclusion
  • Phage detection
  • Antiviral effect of cationic compounds

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