Abstract
BACTERIOPHAGES attacking lactic streptococci used as cheese starters usually develop readily on the susceptible organisms growing in milk. On the other hand, in broth media which readily support bacterial growth, it is often found that phage proliferation is not sufficient to bring about complete lysis and clearing of the culture1.
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References
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Delbrück, M., J. Bact., 56, 1 (1948).
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SHEW, D. Effect of Calcium on the Development of Streptococcal Bacteriophages. Nature 164, 492–493 (1949). https://doi.org/10.1038/164492a0
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DOI: https://doi.org/10.1038/164492a0
