FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
BACTERIOPHAGE
an organism that surrounds and gradually
disintegrates the bacterial cell and, thus, inhibits the growth.
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
Group of viruses that attack bacteria; composed of nucleoprotein and capable of multiplying in host cells. They are smaller than bacteria and can pass through ordinary bacterial filters. Cause of considerable trouble in culture suspensions. E.g. in milk starter cultures, since these readily become infected with phages.
