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10.3390/v9030045 http://scihub22266oqcxt.onion/10.3390/v9030045 C5371800!5371800!28300778     free     free     free Deprecated: Implicit conversion from float 225.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 225.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 225.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 225.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 225.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 225.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534       Viruses 2017 ; 9 (3): ä Nephropedia Template TP {{tp|p=28300778|t=2017. Phage Biodiversity in Artisanal Cheese Wheys Reflects the Complexity of the Fermentation Process |pdf=|usr=}}{{28300778}} gab.com Text Phage Biodiversity in Artisanal Cheese Wheys Reflects the Complexity of the Fermentation Process JO: Viruses http://www.kidney.de/pget.php?&tw=1&pmid=28300778 #FOAvip Dairy fermentations constitute a perfect ?breeding ground? for bacteriophages infecting starter cultures, particularly strains of Lactococcus lactis. In modern fermentations, these phages typically belong to one of three groups, i.e., the 936, P335, and c2 phage groups. Traditional production methods present fewer chemical and physical barriers to phage proliferation compared to modern production systems, while the starter cultures used are typically complex, variable, and undefined. In the current study, a variety of cheese whey, animal-derived rennet, and vat swab samples from artisanal cheeses produced in Sicily were analysed for the presence of lactococcal phages to assess phage diversity in such environments. The complete genomes of 18 representative phage isolates were sequenced, allowing the identification of 10 lactococcal 949 group phages, six P087 group phages, and two members of the 936 group phages. The genetic diversity of these isolates was examined using phylogenetic analysis as well as a focused analysis of the receptor binding proteins, which dictate specific interactions with the host-encoded receptor. Thermal treatments at 63 °C and 83 °C indicate that the 949 phages are particularly sensitive to thermal treatments, followed by the P087 and 936 isolates, which were shown to be much less sensitive to such treatments. This difference may explain the relatively low frequency of isolation of the so-called ?rare? 949 and P087 group phages in modern fermentations. Twit Text FOAVip Phage Biodiversity in Artisanal Cheese Wheys Reflects the Complexity of the Fermentation Process ????Viruses http://www.kidney.de/pget.php?&tw=1&pmid=28300778 #FOAvip Twit Text # Free Paper on # # # # # LINK http://www.kidney.de/pget.php?&tw=1&pmid=28300778 #FOAvip English Wikipedia <ref>{{Cite pmid|28300778}}</ref> Phage Biodiversity in Artisanal Cheese Wheys Reflects the Complexity of the Fermentation Process #MMPMID28300778 Mahony J; Moscarelli A; Kelleher P; Lugli GA; Ventura M; Settanni L; van Sinderen D Viruses 2017[Mar]; 9 (3): ä PMID28300778show ga Dairy fermentations constitute a perfect ?breeding ground? for bacteriophages infecting starter cultures, particularly strains of Lactococcus lactis. In modern fermentations, these phages typically belong to one of three groups, i.e., the 936, P335, and c2 phage groups. Traditional production methods present fewer chemical and physical barriers to phage proliferation compared to modern production systems, while the starter cultures used are typically complex, variable, and undefined. In the current study, a variety of cheese whey, animal-derived rennet, and vat swab samples from artisanal cheeses produced in Sicily were analysed for the presence of lactococcal phages to assess phage diversity in such environments. The complete genomes of 18 representative phage isolates were sequenced, allowing the identification of 10 lactococcal 949 group phages, six P087 group phages, and two members of the 936 group phages. The genetic diversity of these isolates was examined using phylogenetic analysis as well as a focused analysis of the receptor binding proteins, which dictate specific interactions with the host-encoded receptor. Thermal treatments at 63 °C and 83 °C indicate that the 949 phages are particularly sensitive to thermal treatments, followed by the P087 and 936 isolates, which were shown to be much less sensitive to such treatments. This difference may explain the relatively low frequency of isolation of the so-called ?rare? 949 and P087 group phages in modern fermentations. äPhage Biodiversity in Artisanal Cheese Wheys Reflects the Complexity o(epmc).pdf DeepDyve Pubget Overpricing