Article ID Journal Published Year Pages File Type
9903925 Trends in Food Science & Technology 2005 12 Pages PDF
Abstract
The exploitation of lactic acid bacteria with their long history in sourdough fermentations forms an emerging field for baking applications and design of added-value food. The deliberate use of functional traits within these bacteria is supported by knowledge on their phylogenetic and environmental status, the characterization of their genome structure and flexibility, gene regulation and metabolic potential. Molecular taxonomy and genetics are major contributors to this development.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Authors
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