Safe and sustainable systems for food-grade fermentations by genetically modified lactic acid bacteria

International Dairy Journal

Volumn 9, Issue 1, 1999, Pages 3-10

  De Vos, Willem ^a,b,c  

^a NIZO FOOD RESEARCH   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

Author keywords

Food grade selection and induction systems; Lactic acid bacteria; Lactose metabolism; Self cloning

Indexed keywords

FERMENTATION; FOOD PRODUCTION; GENETIC ENGINEERING;

EID: 0032813053     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(99)00038-2     Document Type: Article

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