High Level of Interaction between Phages and Bacteria in an Artisanal Raw Milk Cheese Microbial Community

Abstract
Endogenous starter cultures are used in the production of several cheeses around the world, such as Parmigiano-Reggiano, in Italy, Époisses, in France, and Canastra, in Brazil. These microbial communities are responsible for many of the intrinsic characteristics of each of these cheeses. Bacteriophages are ubiquitous around the world, well known to be involved in the modulation of complex microbiological processes. However, little is known about...
Paper Details
Title
High Level of Interaction between Phages and Bacteria in an Artisanal Raw Milk Cheese Microbial Community
Published Date
Aug 3, 2021
Citation AnalysisPro
  • Scinapse’s Top 10 Citation Journals & Affiliations graph reveals the quality and authenticity of citations received by a paper.
  • Discover whether citations have been inflated due to self-citations, or if citations include institutional bias.