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Compositions and methods for phage resistance in dairy fermentations

机译:乳品发酵中抗噬菌体的组合物和方法

摘要

A latococcal- and streptococcal-phage-resistant starter culture for fermenting milk comprises a food-grade bacterium from the genera Pediococcus, Leuconostoc, Lactococcus, Streptococcus, or Lactobacillus transformed with a genetic element containing genes for a lactose fermentation phenotype. A method of making a lactococcal-phage- resistant starter culture comprises transforming a non-lactose fermenting, food- grade bacterium with a genetic element carrying determinants for a lactose fermentation phenotype. A method of making cheese with lactococcal-phage-resistant starter culture is also disclosed.
机译:用于发酵乳的耐乳链球菌和链球菌噬菌体的发酵培养物包含来自食品的细菌,所述食品级细菌来自用含乳糖发酵表型基因的遗传元件转化的Peodcoccus,Leuconostoc,Lactococcus,Streptococcus或Lactobacillus属。制备抗乳球菌噬菌体的起始培养物的方法包括用携带有用于乳糖发酵表型的决定簇的遗传元件的非乳糖发酵的食品级细菌转化。还公开了一种具有抗乳球菌噬菌体的起子培养物制造奶酪的方法。

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