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The relevance of genetic analysis to dairy bacteria: building upon our heritage
Lactic acid bacteria (LAB) are essential for the manufacture of fermented dairy products. Studies on the physiology, biochemistry and genetics of these microorganisms over the last century have contributed considerably to the improvement of fermentation processes and have resulted in better and safe...
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| Formato: | Texto |
| Lenguaje: | English |
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BioMed Central
2004
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC544395/ https://www.ncbi.nlm.nih.gov/pubmed/15588323 http://dx.doi.org/10.1186/1475-2859-3-15 |