Starter culture failures due to bacteriophage attacks reduce product quality and may cause financial losses. It was the aim of this work to revise and update the Standard IDF microbiological methodology for phage detection ...

This review focuses on the impact of bacteriophages on the manufacture of dairy foods. Firstly, the impact of phages of lactic acid bacteria in the dairy industry, where they are considered enemies, is discussed. The sources ...

Fifteen samples of whey protein concentrate (WPC) were tested against 37 commercial Streptococcus thermophilus strains to detect infective bacteriophages. Seventy-three diverse phages were isolated from 12 samples, ...

In the present work, six bacteriophages (DT1 to DT6) with lytic activity against one enteropathogenic (EPEC) and two Shiga-toxigenic (STEC) Escherichia coli strains were tested for their resistance to physicochemical ...

Bacteriophages represent the main microbiological threat for the manufacture of fermented foods. The dairy industry is the most affected by this problem, as phages are naturally present in raw milk, surfaces, vats, tanks, ...

This review highlights the main strategies available to control phage infection during large-scale milk fermentation by lactic acid bacteria. The topics that are emphasized include the factors influencing bacterial activities, ...

Leishmania amazonensis is one of the major etiologic agents of a broad spectrum of clinical forms of leishmaniasis and has a wide geographical distribution in Americas, which overlaps with the areas of transmission of many ...