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403. The characteristics of streptococcal phages: Interaction between different races

Published online by Cambridge University Press:  01 June 2009

G. J. E. Hunter
Affiliation:
Dairy Research Institute (N.Z.), Palmerston North, New Zealand

Extract

Although it is known that several phage races, capable of developing on a certain strain of Streptococcus cremoris, exist in the surroundings of commercial cheese factories in New Zealand, only one specific race is invariably isolated from cheese or cheese whey when the culture is used as a starter. Laboratory and field evidence suggests that this particular race has a special affinity for the organism, and that its presence interferes with the growth of other races which could develop in its absence.

Type
Original Articles
Copyright
Copyright © Proprietors of Journal of Dairy Research 1949

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References

REFERENCES

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