Bacteriophages for lactococci
This section provides links to articles on the discovery, biology, lysins, industrial significance, control, isolation, propagation, storage and enumeration (assay) of lactococcal bacteriophages on this website. Much of this information is relevant to other phages.
It is important to note that while bacteriophage, usually abbreviated to phage, infection is a major cause of poor growth and acid production by starter cultures, that these bacteria may also be inhibited by added substances including antibiotics, sterilant and detergent residues, or free fatty acids produced by or as a result of the growth of microorganisms, and natural often called indigenous antimicrobial proteins. Additionally use of incorrect temperatures during fermentation processes can also cause problems.
