Effects of Pasteurization and High Pressure Treatments on Two Bacteriophages (Φ Apr-1 and Φ Apr-2) Active against Lactococcus Lactis from Buffalo Milk

Aprea Giuseppe,Aurelio Roberta D',Black Elaine,Lucibelli Gabriella,Corrado Federica,Murru Nicoletta,Alterio Nicola D',Pomilio Francesco,Migliorati Giacomo

Annals of Microbiology and Research（2017）

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Abstract

Water Buffalo Mozzarella (WBM) is a typical Italian stretched-curd cheese, traditionally produced in central-southern Italy. The Protected Designation of Origin (PDO) mark was obtained in 1996, according to Reg. (CE) 510/2006 and it represents a guarantee in relation to the geographical production area, milk quality, production phases and labelling.

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Key words

lactococcus lactis,bacteriophages,milk,pasteurization

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