The art of strain improvement of industrial lactic acid bacteria without the use of recombinant DNA technology

The food industry is constantly striving to develop new products to fulfil the ever changing demands of consumers and the strict requirements of regulatory agencies. For foods based on microbial fermentation, this pushes the boundaries of microbial performance and requires the constant development o...

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Detalles Bibliográficos
Autores principales: Derkx, Patrick MF, Janzen, Thomas, Sørensen, Kim I, Christensen, Jeffrey E, Stuer-Lauridsen, Birgitte, Johansen, Eric
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2014
Materias:
Proceedings
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4155822/
https://www.ncbi.nlm.nih.gov/pubmed/25186244
http://dx.doi.org/10.1186/1475-2859-13-S1-S5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4155822/
https://www.ncbi.nlm.nih.gov/pubmed/25186244
http://dx.doi.org/10.1186/1475-2859-13-S1-S5

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