STUDYING THE DIVERSITY OF LACTOCOCCI BACTERIOPHAGES OBTAINED FROM FERMENTED DAIRY PRODUCTS USING MOLECULAR GENETIC METHODS

For production of fermented milk products in the territory of the Republic of Belarus, lactic acid bacteria related to p. Lactococcus are used more often. Continuous phage monitoring makes it possible to limit economic losses due to phagolysis at production of fermented milk products, as well as to ... View More