
handle: 10261/295343
La presencia de bacteriófagos que infectan a los cultivos iniciadores supone un gran problema en la industria láctea, donde constituyen una de las principales causas de fermentaciones fallidas o de mala calidad, ocasionando graves pérdidas económicas [1].
Proyecto PID2020-119697RB-I00 financiado por MCIN/ AEI /10.13039/501100011033 y AYUD/2021/52120 (FICYT and FEDER EU, Principado de Asturias, Spain) Programa de Ayudas Severo Ochoa (Gobierno del Principado de Asturias, Beca BP20 006)
Trabajo presentado al XXII Congreso Nacional de Microbiología de los Alimentos, celebrado en Jaén (España), del 12 al 15 de septiembre de 2022
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