- Discovery of bacteriophages for lactococci
- Bacteriophages for lactic acid bacteria with particular emphasis on lactococci
- Bacteriophage lysins
- Morphology and classification of bacteriophages
- Enumeration of lactococcal bacteriophages
- Isolation and purification of bacteriophages
- Preparation and storage of high titre lactococcal lysates
- Industrial significance of lactococcal bacteriophages
- Bacteriophage control in cheese manufacture
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.