The biotechnology of lactic acid bacteria with emphasis on applications in food safety and human health
Fermentation of various foodstuffs by lactic acid bacteria (LAB) is one of the oldest forms of biopreservation practised by mankind. In recent years, significant advances have been made in elucidating the genetic and physiological basis of key LAB traits involved in these industrially significant pr...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Scientific Agricultural Society of Finland
1998-01-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/72862 |