Genetics and Biotechnology of Lactic Acid Bacteria
Description
A prime reference volume for geneticists, food technologists and biotechnologists in the academic and industrial sectors. Fermentations with lactic acid bacteria determine important qualities such as taste, shelf-life, and food values. New methods of food production require fast and reliable manufacture, which has led to a dramatic surge of interest in the genetic, microbiological and biochemical properties of lactic acid bacteria.
Keywords
MedicalGeneticsScienceLife SciencesZoologyTechnology & EngineeringFood ScienceClinical Medicine
1993Book
Author(s)Michael J. Gasson
PublisherSpringer Netherlands
ISBN9780751400984
LanguageEnglish
