THE IMPACT OF BIOTECHNOLOGY ON THE DAIRY-INDUSTRY

被引：6

作者：

COFFEY, AG ^{[1
]}

DALY, C ^{[1
]}

FITZGERALD, G ^{[1
]}

机构：

[1] NATL UNIV IRELAND UNIV COLL CORK,DEPT FOOD MICROBIOL,CORK,IRELAND

来源：

BIOTECHNOLOGY ADVANCES | 1994年 / 12卷 / 04期

关键词：

DAIRY PRODUCTS; LACTIC ACID BACTERIA; FOOD INDUSTRY; GENETIC MANIPULATION;

D O I：

10.1016/0734-9750(94)90003-5

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The review focusses on the use of genetic techniques to manipulate bacteria that are important to the diary industry. Both classical and molecular approaches have been used to improve strains involved in yoghurt and cheese production. Examples are provided of methods for; increasing efficiency of substrate conversion, regulating the production of flavour enhancing metabolites, and developing starter cultures resistant to bacteriophage and bacteriocin attack. The possible applications of these systems are discussed.

引用

页码：625 / 633

页数：9

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