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Article

Phage Biodiversity in Artisanal Cheese Wheys Reflects the Complexity of the Fermentation Process.

Viruses - 16 Mar 2017

Mahony Jennifer, Moscarelli Angelo, Kelleher Philip, Lugli Gabriele A, Ventura Marco, Settanni Luca, van Sinderen Douwe

Abstract excerpt

Dairy fermentations constitute a perfect "breeding ground" for bacteriophages infecting starter cultures, particularly strains of Lactococcus lactis. In modern fermentations, these phages typically belong to one of three groups, i.e., the 936, P335, and c2 phage groups. Traditional production methods present fewer chemical and physical barriers to phage proliferation compared to modern production systems, while...

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Source

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Identifiers

PMID: 28300778
DOI: 10.3390/v9030045
PMCID: PMC5371800

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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