Please use this identifier to cite or link to this item:
|Title:||Genome analysis of lactic acid bacteria in food fermentations and biotechnological applications|
|Source:||Been, H.N. (2005-06). Genome analysis of lactic acid bacteria in food fermentations and biotechnological applications. Current Opinion in Microbiology 8 (3) : 307-312. ScholarBank@NUS Repository. https://doi.org/10.1016/j.mib.2005.04.001|
|Abstract:||Lactic acid bacteria are an important group of microorganisms, several of which are used in fermented food processes. Lactococcus lactis is a non-pathogenic, non-invasive and non-colonising Gram-positive lactic acid bacterium, the genome sequence of which has been established. A great deal is known about the genetics, vectors, gene expression systems and protein secretion apparatus of this bacterium. Recently, recombinant strains of L. lactis have been developed that might provide in vivo delivery of cytokines and specific antigens across mucosal surfaces to the immune system of animals. © 2005 Elsevier Ltd. All rights reserved.|
|Source Title:||Current Opinion in Microbiology|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Jan 17, 2018
WEB OF SCIENCETM
checked on Jan 2, 2018
checked on Jan 21, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.