Survival of bacteriophages of Lactococcus lactis in sodium hypochlorite and during storage

Survival of lytic bacteriophages active against Lactococcus lactis ssp. lactis and ssp. cremoris was determined after treatment with sodium hypochlorite and during storage at 4°C. Three phages were isolated from dairy plants in Argentina (ARG) and the other phages were isolated in the United States...

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Detalles Bibliográficos
Autores principales:	Parada, J.L., De Fabrizio, S.V.
Formato:	JOUR
Materias:	Chlorine Lactococcal bacteriophages Storage Survival chlorine glycerophosphate hypochlorite sodium Argentina article bacteriophage cheese controlled study culture medium dairy industry Lactococcus lactis milk nonhuman sanitation serology storage survival United States Animals Bacteriophages Cattle Cheese Culture Media Disinfectants Food Microbiology Food Technology Milk Refrigeration Sodium Hypochlorite Time Factors
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_03257541_v33_n2_p89_Parada
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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