The relevance of genetic analysis to dairy bacteria: building upon our heritage
<p>Abstract</p> <p>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...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
BMC
2004-12-01
|
| Series: | Microbial Cell Factories |
| Online Access: | http://www.microbialcellfactories.com/content/3/1/15 |