Lactococcus lactis subsp cremoris "--1-1" BACTERIA STRAIN, USED IDENTIFYING LACTOCOCCUS BACTERIOPHAGES

FIELD: chemistry. ^ SUBSTANCE: present invention pertains to the dairy industry, particularly to production of fermented dairy products. Lactococcus lactis subsp. cremoris "--1-1" bacteria strain, with high specific sensitivity to Lactococcus lactis subsp. cremoris bacteriophages and high...

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Hauptverfasser:	KUVALDINA NADEZHDA FEDOROVNA, KURAEVA ELENA VJACHESLAVOVNA, SOROKINA NINEL' PETROVNA, PERFIL'EV GENNADIJ DMITRIEVICH
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	FIELD: chemistry. ^ SUBSTANCE: present invention pertains to the dairy industry, particularly to production of fermented dairy products. Lactococcus lactis subsp. cremoris "--1-1" bacteria strain, with high specific sensitivity to Lactococcus lactis subsp. cremoris bacteriophages and high sensitivity to a wide range of lactococcus bacteriophages, is used for identifying lactococcus bacteriophages in the production of dairy products. The invention prevents development of bacteriophages during production of dairy products, improves the quality of the product and health safety of the consumer, and increases production efficiency as well. ^ EFFECT: prevention of development of bacteriophages during production of dairy products, improvement of the quality of the product and health safety of the consumer, and increased production efficiency. ^ 1 ex