Bacteriophages in Dairy Processing
( Advances in Food Safety and Food Microbiology (Series Editor: Dr. Anderson De Souza Sant´ana) )
Publication series ：Advances in Food Safety and Food Microbiology (Series Editor: Dr. Anderson De Souza Sant´ana)
Author： Andrea del Luján Quiberoni and Jorge Alberto Reinheimer (CONICET - Universidad Nacional del Litoral Santa Fe Argentina)
Publisher： Nova Science Publishers, Inc.
Publication year： 2012
E-ISBN: 9781622570904
Subject： Q939.48 bacterial virus (bacteriophage)
Keyword： Food Science
Language： ENG
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Description
Fermented dairy products represent one of the oldest forms of biotechnology practice by mankind. Essential to this process is the growth and development of a highly specialized and specifically selected group of microbes collectively known as Lactic Acid Bacteria (LAB) that bring about the bioconversion of milk to one of a myriad of unique fermented dairy foods. Today, the economic value of the global dairy industry is estimated in the billions and is dependent on the consistent and reliable activity of LAB. Through the chapters of this book, experts in the field describe the basic biology and genetics of LAB phage providing a basis of understanding for their impact on the dairy fermentation process..