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dc.contributor.author
Binetti, Ana Griselda
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dc.contributor.author
Reinheimer, Jorge Alberto
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dc.contributor.author
Álvarez, Miguel Ángel
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dc.contributor.other
Mayo, Baltazar
dc.contributor.other
López, Paloma
dc.contributor.other
Pérez Martínez, Gaspar
dc.date.available
2021-11-30T18:24:21Z
dc.date.issued
2008
dc.identifier.citation
Binetti, Ana Griselda; Reinheimer, Jorge Alberto; Álvarez, Miguel Ángel; Dairy bacteriophages and phage resistance; Research Signpost; 2008; 209-233
dc.identifier.isbn
978-81-308-0250-3
dc.identifier.uri
http://hdl.handle.net/11336/147755
dc.description.abstract
Lactic acid bacteria (LAB) have been the focus of substantial research due to their economic importance in food fermentation. Bacteriophage infection leads to the lysis of starter cells, thereby interrupting the fermentation. The consequence of a phage infection is therefore a fermentation delay, an alteration of the product quality and, in severe cases, the loss of the product, with the associated economic losses. This chapter describes the general characteristics (morphology, composition, life style) and classification of principal dairy phages, as well as the main measures and biotechnological defence strategies developed to measures to alleviate this problem has been adopted over the years but has invariably resulted in a very limited number of strains which can withstand intensive usage in industry. The application of genetic techniques to improve the phage-resistance of starter cultures for dairy fermentations has been intensively studied for the last twenty years to a point where this approach now has significant potential to alleviate the problem. This chapter highlights the recent findings and developments that have been described in the literature that will have an impact on improvement of the phage-resistance of starter cultures. measures to alleviate this problem has been adopted over the years but has invariably resulted in a very limited number of strains which can withstand intensive usage in industry. The application of genetic techniques to improve the phage-resistance of starter cultures for dairy fermentations has been intensively studied for the last twenty years to a point where this approach now has significant potential to alleviate the problem. This chapter highlights the recent findings and developments that have been described in the literature that will have an impact on improvement of the phage-resistance of starter cultures.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Research Signpost
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
LACTIC ACID BACTERIA
dc.subject
BACTERIOPHAGE
dc.subject
PHAGE RESISTANCE
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Dairy bacteriophages and phage resistance
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/bookPart
dc.type
info:ar-repo/semantics/parte de libro
dc.date.updated
2020-10-22T18:18:38Z
dc.journal.pagination
209-233
dc.journal.pais
India
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dc.journal.ciudad
Kerala
dc.description.fil
Fil: Binetti, Ana Griselda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.description.fil
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.description.fil
Fil: Álvarez, Miguel Ángel. Consejo Superior de Investigaciones Científicas; España. Instituto de Productos Lácteos de Asturias; España
dc.conicet.paginas
550
dc.source.titulo
Molecular Aspects of Lactic Acid Bacteria for Traditional and New Applications
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