Genomics of dairy fermentations

Microbial Biotechnology

Volumn 1, Issue 6, 2008, Pages 435-442

  Siezen, Roland J ^a,b,c   Bachmann, Herwig ^a,b  

^a KLUYVER CENTRE FOR GENOMICS OF INDUSTRIAL FERMENTATION   (Netherlands)

^b NIZO FOOD RESEARCH   (Netherlands)

^c RADBOUD UNIVERSITY MEDICAL CENTER   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

LACTIC ACID; TRANSCRIPTOME; YOGHURT;

CHEESE; DAIRY PRODUCT; FERMENTATION; FERMENTED PRODUCT; FOOD INDUSTRY; FOOD MICROBIOTECHNOLOGY; FOOD QUALITY; GENE SEQUENCE; GENETIC VARIABILITY; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOCOCCUS; LACTOCOCCUS LACTIS; METABOLOMICS; MILK; MOLECULAR INTERACTION; NONHUMAN; PH; PROTEOMICS; REVIEW; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

BACTERIA; DAIRY PRODUCTS; FERMENTATION; GENOME, BACTERIAL; GENOMICS; INDUSTRIAL MICROBIOLOGY;

EID: 67149106289     PISSN: 17517907     EISSN: 17517915     Source Type: Journal    
DOI: 10.1111/j.1751-7915.2008.00067.x     Document Type: Review

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