ABSTRACT Food fermentations rely on the application of robust bacterial starter cultures. the majority of which are represented by members of the lactic acid bacteria including Lactococcus lactis and Streptococcus thermophilus. Bacteriophage (or phage) proliferation remains one of the most significant threats to the fermentation industry. Therefore. https://cuttingedgecutleryco.shop/product-category/knife-tray/