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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
BioMed Central
2014
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| Materias: | |
| 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 |