Title: 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.
Subjects: Medicine, Food science, Morphology (Animals), Human genetics, Biotechnology, Genetic engineering