Dairy Science and Food Technology

Scientific, information & consultancy services for the food industry

Copyright Protected

Content copyright protected

Science Services

DSFT has been providing science based consultancy services globally since 2002.
Click to learn more.

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. Information on other phages is also covered.

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.

We use cookies to improve our website and your experience when using it. To find out more about the cookies we use, see our Privacy and Cookie Policy.

'Learn more about managing cookies'