Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.mib.2005.04.001
Title: Genome analysis of lactic acid bacteria in food fermentations and biotechnological applications
Authors: Been, H.N. 
Issue Date: Jun-2005
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
URI: http://scholarbank.nus.edu.sg/handle/10635/131754
ISSN: 13695274
DOI: 10.1016/j.mib.2005.04.001
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