620. Host-phage relationship of cheese starter organisms: III. Significance in selection and maintenance of starter cultures in commercial use
- 1 February 1956
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 23 (1) , 131-133
- https://doi.org/10.1017/s0022029900008116
Abstract
The problem of bacteriophage in cheesemaking has been reviewed recently by Whitehead(1) and Mattick(2). Results since reported by other workers and ourselves call for some modification of and addition to the existing concepts of the problem.This publication has 8 references indexed in Scilit:
- Growth Characteristics of Streptococcal Phages in Relation to Cheese ManufactureJournal of Dairy Science, 1954
- BACTERIOPHAGE IN CHEESE MANUFACTUREMicrobiology and Molecular Biology Reviews, 1953
- 500. The so-called ‘nascent’ bacteriophage phenomenonJournal of Dairy Research, 1953
- Inhibition of Bacterial Growth by Bacteriophage as distinct from Lytic ActionJournal of General Microbiology, 1952
- Lysogenic Strains of Lactic StreptococciNature, 1949
- 387. Bacteriophage in typing lactic streptococciJournal of Dairy Research, 1949
- 324. The heat resistance of the bacteriophages of cheese starter with observations on the estimation of phage concentrationJournal of Dairy Research, 1945
- 234. Bacteriophage-organism relationships in the group of lactic streptococciJournal of Dairy Research, 1939