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Bacteriophage Volume 2, 2012 - Issue 3
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Review

Bacteriophages and dairy fermentations

Mariángeles Briggiler Marcó Instituto de Lactología Industrial (UNL—CONICET); Facultad de Ingeniería Química; Santa Fe, Argentina
,
Sylvain Moineau Département de Biochimie, de Microbiologie et Bio-Informatiques; Faculté des Sciences et de Génie; Groupe de Recherche en Écologie Buccale; Faculté de Médecine Dentaire; Félix d’Hérelle Reference Center for Bacterial Viruses; Université Laval; Québec City, QC Canada
&
Andrea Quiberoni Instituto de Lactología Industrial (UNL—CONICET); Facultad de Ingeniería Química; Santa Fe, ArgentinaCorrespondence[email protected]
Pages 149-158 | Published online: 19 Dec 2012

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Sandra R. B. Ruiz Sella, Tarcila Bueno, Angelo A. B. de Oliveira, Susan Grace Karp & Carlos Ricardo Soccol. (2021) Bacillus subtilis natto as a potential probiotic in animal nutrition. Critical Reviews in Biotechnology 41:3, pages 355-369.
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Jurate Slapkauskaite, Dalia Sekmokiene, Aiste Kabasinskiene, Elena Bartkiene, Grazina Juodeikiene & Antanas Sarkinas. (2016) Influence of lactic acid bacteria–fermented Helianthus tuberosus L. and Lupinus luteus on quality of milk products. CyTA - Journal of Food 14:3, pages 482-488.
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