Genetics and Biotechnology of Lactic Acid Bacteria

Gasson, Michael J.; de Vos, W.

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.

Details

Published by: Springer

Publication Date: 1993-12-31

Format: Hardcover

ISBN-13: 9780751400984

DOI: 10.1007/978-94-011-1340-3

Dimensions: 235cm x155cm

Pages: 300