CORDIS Project
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This project focuses on developing lactic acid bacteria that are resistant to phage infections during yogurt and cheese fermentation. By harnessing novel defense systems, the goal is to enhance the durability and efficiency of starter cultures used in dairy production.
Milk and its fermentation derivatives, yogurt and cheese, are globally consumed at rates of >750 million tonnes annually, and are responsible for ~10% of the protein consumption worldwide.
In the process of yogurt and cheese production, starter cultures of lactic acid bacteria (LAB) are added to milk, leading to fermentative production of the end product.
Optimal growth of the lactic acid bacteria within the milk is critical for high-quality fermentation in the manufacturing of such dairy produc…
WEIZMANN INSTITUTE OF SCIENCE
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