Safe and sustainable systems for food-grade fermentations by genetically modified lactic acid bacteria

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	3-10
Journal	International Dairy Journal
Volume	9
DOIs	https://doi.org/10.1016/S0958-6946(99)00038-2
Publication status	Published - 1999

Keywords

@article{247cabd23c3d46d085c651720ec12089,

title = "Safe and sustainable systems for food-grade fermentations by genetically modified lactic acid bacteria",

keywords = "Food-grade selection and induction systems, Lactic acid bacteria, Lactose metabolism, Self-cloning",

author = "{de Vos}, W.M.",

year = "1999",

doi = "10.1016/S0958-6946(99)00038-2",

language = "English",

volume = "9",

pages = "3--10",

journal = "International Dairy Journal",

issn = "0958-6946",

publisher = "Elsevier",

}

TY - JOUR

T1 - Safe and sustainable systems for food-grade fermentations by genetically modified lactic acid bacteria

AU - de Vos, W.M.

PY - 1999

Y1 - 1999

KW - Food-grade selection and induction systems

KW - Lactic acid bacteria

KW - Lactose metabolism

KW - Self-cloning

U2 - 10.1016/S0958-6946(99)00038-2

DO - 10.1016/S0958-6946(99)00038-2

M3 - Article

VL - 9

SP - 3

EP - 10

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

ER -