Two different bacteriophages of lactic acid bacteria active against L. fermentum were isolated for the first time from a sourdough of "pugliese " bread , characterized and identified.
ISOLATION AND CHARACTERIZATION OF BACTERIOPHAGES FROM SOUR DOUGH / A. Galli, R. Foschino, G. Ottogalli. Biotechnology and molecular biology of lactic acid bacteria for the improvement of foods and feeds quality. Symposium : 23-24 Febbraio Portici (NA) 1993.
ISOLATION AND CHARACTERIZATION OF BACTERIOPHAGES FROM SOUR DOUGH
R. Foschino;
1993
Abstract
Two different bacteriophages of lactic acid bacteria active against L. fermentum were isolated for the first time from a sourdough of "pugliese " bread , characterized and identified.
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