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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 Pérez, Baltasar
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dc.contributor.other
López, Paloma Lucía
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dc.contributor.other
Pérez Ramirez, Gaspar
dc.date.available
2022-05-06T12:29:33Z
dc.date.issued
2008
dc.identifier.citation
Binetti, Ana Griselda; Reinheimer, Jorge Alberto; Álvarez, Miguel Ángel; Dairy bacteriophages and bacteriophage resistance; Research Signpost; 2008; 209-233
dc.identifier.isbn
978-81-308-0250-3
dc.identifier.uri
http://hdl.handle.net/11336/156759
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 control their propagation and dissemination. In general, a variety of practical 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. phages, as well as the main measures and biotechnological defence strategies developed to control their propagation and dissemination. In general, a variety of practical 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.control their propagation and dissemination. In general, a variety of practical 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
DAIRY BACTERIOPHAGES
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 bacteriophage 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
2020-12-22T16:38:58Z
dc.journal.pagination
209-233
dc.journal.pais
India
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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
dc.conicet.paginas
344
dc.source.titulo
Molecular aspects of lactic acid bacteria for traditional and new applications
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