strains, being intensely used in the dairy market, are particularly vulnerable to users of the so-called 936 group of phages. commercial milk fermentations, and thus playing a vital part in the production of fermented products such as cheeses, buttermilk, and sour cream (Deveau et al., 2006). However, their widespread use is accompanied from the constant… Continue reading strains, being intensely used in the dairy market, are particularly vulnerable