INLAIN   20354
INSTITUTO DE LACTOLOGIA INDUSTRIAL
Unidad Ejecutora - UE
libros
Título:
Bacteriophages in dairy processing
Autor/es:
QUIBERONI, A.; REINHEIMER, J.
Editorial:
Nova Science Publishers, Inc.
Referencias:
Lugar: New York, United States; Año: 2012 p. 307
ISSN:
978-1-61324-517-0
Resumen:
Bacteriophages of lactic acid bacteria are the most important cause of failures during the acidification processes by starter cultures. Cheese and yogurt processes are the most sensitive ones against infections of these phages. As consequence, economical losses derived from this problem are very important.The book BACTERIOPHAGES IN DAIRY PROCESSING represents a broad review of current research on dairy bacteriophages with contributions from a number of well-known leading scientists. This book will include a wide range of topics regarding both traditional and novel developing fields and will provide information on new advances of inactivation technologies, detection methods and biodiversity of these phages. Chapters will contain the state-of-the-art on classification, ecology, inactivation, detection and enumeration of phages. Furthermore, novel aspects regarding their genetic, adaptation, lysogeny, use as vectors and mechanisms of resistance will also be included in the book.