Use of Natural Selection and Evolution to Develop New Starter Cultures for Fermented Foods

Annual Review of Food Science and Technology

Volumn 9, Issue , 2018, Pages 411-428

  Johansen, Eric ^a  

^a CHR HANSEN A S   (Denmark)

Author keywords

Adaptive laboratory evolution; Genome editing; Genome shuffling; Mutants; Regulatory constraints; Strain improvement

Indexed keywords

BACTERIOPHAGES; FOOD PROCESSING; STRAIN;

ADAPTIVE LABORATORY EVOLUTION; GENOME SHUFFLING; MUTANTS; REGULATORY CONSTRAINTS; STRAIN IMPROVEMENT;

GENES;

FRAGRANCE;

BACILLUS; DAIRY PRODUCT; FERMENTATION; FERMENTED PRODUCT; FOOD CONTROL; GENE EDITING; GENETIC SELECTION; GENETICS; LACTOBACILLALES; METABOLISM; MICROBIOLOGY; MOLECULAR EVOLUTION; MUTATION;

BACILLUS; DAIRY PRODUCTS; EVOLUTION, MOLECULAR; FERMENTATION; FERMENTED FOODS; FOOD MICROBIOLOGY; GENE EDITING; LACTOBACILLALES; MUTATION; ODORANTS; SELECTION, GENETIC;

EID: 85044656307     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-030117-012450     Document Type: Review

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