heterofermentative lactic bacilli, technological properties, sourdough, gluten-free bread
Streptococcus thermophilus, phage infection, sequence analysis, phage ecology, inactivation, heat, biocides
Shigella flexneri, bacteriophage, food additives, biocides, viability
Lactic Acid Bacteria, Phage Inactivation, photocatalysis, Relative Humidity, Radiation Flux, Kinetic model
