The art of strain improvement of industrial lactic acid bacteria without the use of recombinant DNA technology

Title
The art of strain improvement of industrial lactic acid bacteria without the use of recombinant DNA technology
Authors
Keywords
Lactic Acid Bacterium, Starter Culture, Fermented Milk, Random Mutagenesis, Cottage Cheese
Journal
Microbial Cell Factories
Volume 13, Issue Suppl 1, Pages S5
Publisher
Springer Nature
Online
2014-08-29
DOI
10.1186/1475-2859-13-s1-s5

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