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Filtering by: Creator Whitehead, John Remove constraint Creator: Whitehead, John Academic Affiliation Microbiology Remove constraint Academic Affiliation: Microbiology Advisor Seidler, R. J. Remove constraint Advisor: Seidler, R. J.

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  • Studies on host range, fine structure, and nucleic acids of lactic streptococcus bacteriophages

    Creator:
    Nyiendo, Joanne Annette
    Abstract:
    The most frequent cause of insufficient acid production during fermentation of dairy products is bacteriophage infection of lactic starter cultures. Previously, efforts to minimize this problem have dealt primarily with the host range relationships of the viruses and susceptibility patterns of the lactic streptococci. This study was undertaken to characterize...
    Resource Type:
    Dissertation
    Full Text:
    . Whitehead, H. H. 1953. Bacteriophage in cheese manufacture. Bacteriol. Rev. 17: 109 -123. 16. Whitehead, H