Genetics and Biotechnology of Lactic Acid Bacteria
By: edited by Michael J. Gasson, Willem M. Vos
Contributors: Vos, Willem M.
Publisher: Springer Netherlands
Published: 1994
Place of publication: Dordrecht
Language: eng
Format: [electronic resource] /
Number of pages: 300
ISBN-13: 9789401045841; 9789401113403
Subjects: Medicine; Food science; Morphology (Animals); Human genetics
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.
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