Free Access
Issue
Lait
Volume 81, Number 1-2, January-April 2001
10th Meeting of the " Club des Bactéries Lactiques ".
Page(s) 327 - 334
DOI https://doi.org/10.1051/lait:2001107

References

1
Allison G.E., Klaenhammer T.R., Phage resistance mechanisms in lactic acid bacteria, Int. Dairy J. 8 (1998) 207-226.
2
Andersen D.L., Boston L.R., Seleen W.A., Culture media containing whey, US Pat. No. 4 020 185 (1977).
3
Ausovanodom N., White R.S., Richardson G.H., Reduced phosphate requirements in a whey-based bacteriophage medium under pH control, A.D.S.A. Abstract M69, J. Dairy Sci. 56 (1973) 637.
4
Brussow H., Bruttin A., Desiere F., Lucchini S. Foley S., Molecular ecology and evolution of Streptococcus thermophilus bacteriophages - a review, Virus Genes 16 (1998) 95-109.
5
Coffey A., Coakley M., McGarry A., Fitzgerald G.F., Ross R.P., Increasing phage resistance of cheese starters: a case study using Lactococcus lactis DPC4268, Lett. Appl. Microbiol. 26 (1998) 51-55.
6
Daly C., Fitzgerald G.F., Davis R., Biotechnology of lactic acid bacteria with special reference to bacteriophage resistance, Antonie van Leeuwenhoek 70 (1996) 99-110.
7
Elsborg K., Cheese cultures adapted to specific technologies, Eur. Dairy Mag. 4 (1997) 44-45.
8
Forde A., Fitzgerald G.F., Bacteriophage defence systems in lactic acid bacteria, Antonie van Leeuwenhoek 76 (1999) 89-113.
9
Hargrove R.E., McDonough F.E., Tittsler R.P., Phosphate heat treatment of milk to prevent bacteriophage proliferation in lactic cultures, J. Dairy Sci. 44 (1961) 1799-1810.
10
Kiernan R.C., Beresford T.P., O Cuinn G., Jordan K.N. Autolysis of lactobacilli during Cheddar cheese ripening, Irish J. Agric. Food Res. 39 (2000) 95-106.
11
Lawrence R.C., Heap H.A. The New Zealand starter system, Bull. Int. Dairy Fed. 199 (1986) 14-20.
12
Lawrence R.C., Gilles J., Creamer L.K., Cheddar cheese and related dry-salted cheese varieties, in: Fox P.F. (Ed), Cheese: Chemistry, Physics and Microbiology, Vol. 2, Chapman & Hall, Londres, 1993, pp. 1-38.
13
Moineau S., Applications of phage resistance in lactic acid bacteria, Antonie van Leeuwenhoek 76 (1999) 377-382.
14
Ramana-Rao M.V., Dutta S.M., Production of $\beta$-galactosidase from Streptococcus thermophilus grown in whey, Appl. Environ. Microbiol. 34 (1977) 185-188.
15
Richardson G.H., Cheng C.T., Young R., Lactic bulk culture system utilising a whey-based bacteriophage inhibitory medium and pH control, J. Dairy Sci. 60 (1977) 378-386.
16
Ryan M.P., Rea M.C., Hill C., Ross R.P., An application in cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, Lacticin 3147, Appl. Environ. Microbiol. 62 (1996) 612-619.
17
Whitehead W.E, Ayres J.W, Sandine W.E., A review of starter media for cheese making, J. Dairy Sci. 76 (1993) 2344-2353.
18
Wittenberger C.L, Angelo L., Purification and properties of a fructose-1, 6-diphosphate-activated lactate dehydrogenase from Streptococcus faecalis, J. Bacteriol. 101 (1970) 717-724.

Abstract

Copyright INRA, EDP Sciences

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.