In this study, lactococcal strains isolated from raw milk and whey samples of different types of cheese produced without using industrial starter cultures in different regions of Turkey were tested for sensitivity to 22 lactic phages. In addition to the strain isolation materials, virulent lactic phages were also isolated from samples obtained from dairy plants using industrial starter cultures. 18 L lactis subsp. lactis strains out of 73 lactococcal strains were found to be resistant to all the phages. It was determined that the total phage resistance levels of the other 55 strains were between 18.18 and 90.90%.
ŞANLIBABA, PINAR and AKÇELİK, MUSTAFA (2000) "Phage Sensitivities of Lactococci Isolated From Raw Milk and Whey," Turkish Journal of Biology: Vol. 24: No. 3, Article 4. Available at: https://journals.tubitak.gov.tr/biology/vol24/iss3/4