Kleppen H.P.,Norwegian University of Life Sciences |
Bang T.,Tine SA |
Nes I.F.,Norwegian University of Life Sciences |
Holo H.,Norwegian University of Life Sciences
International Dairy Journal | Year: 2011
In this study on lactococcal phages in Norwegian dairies producing Dutch-type cheese, virulent 936-like phages were identified as the predominant phage group. Twenty six unique phage sequence types were identified. Interestingly, open reading frames encoding conserved variable domains were found overlapping with the putative major structural protein gene. A growth inhibition assay employing arrays of different indicator isolates was used to study phage biodiversity, and large day-to-day variation was found within a dairy plant. A peak of phage diversity coincided with a fermentation failure. The effect of a starter culture rotation was reflected by a radical change in phage diversity, but phages infecting the starter culture rapidly re-emerged in the plant. Phage levels in raw milk were low and the phage contamination came from within the plant. The assay used for bacteriophage analyses may have a potential for predicting a fermentation failure. © 2011 Elsevier Ltd.
Tine Sa | Date: 2014-06-03
Tine Sa | Date: 2016-01-11
Meat fish, poultry and game; meat extracts; preserved, frozen, dried and cooked fruits and vegetables; jellies, jams, compotes; eggs; milk and milk products; edible oils and fats; cheese. Coffee, tea, cocoa and artificial coffee; rice; tapioca and sago; flour and preparations made from cereals; bread, pastry and confectionery; ices; sugar, honey, treacle; yeast, baking-powder; salt; mustard; vinegar, sauces (condiments); spices; ice. Beers; mineral and aerated waters and other non-alcoholic beverages; fruit beverages and fruit juices; syrups and other preparations for making beverages.
Tine Sa | Date: 2013-07-17