Genetic approaches for the improvement of strains for Italian cheese manufacture: a review
1991
Sanders, M.E.
Information on the genetics of thermophilic starters has become increasingly available over the past several years. This information brings researchers closer to being able to utilize directed genetic technologies to make targeted improvements in these cultures. This review discusses the microbiology of Italian cheese manufacture, the availability of genetic tools for use, with Italian cheese-making strains, and progress on genetic manipulation of these strains.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
其它主题
Streptococcus salivarius; Cheeses; Cheese starters; Multiple strain starter
语言
英语
注释
Literature review.
类型
Journal Article; Text
2024-02-28
MODS