Molecular taxonomy and genetics of sourdough lactic acid bacteria

被引：54

作者：

Ehrmann, MA ^{[1
]}

Vogel, RF ^{[1
]}

机构：

[1] Tech Univ Munchen Weihenstephan, D-85350 Freising Weihenstephan, Germany

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2005年 / 16卷 / 1-3期

关键词：

D O I：

10.1016/j.tifs.2004.06.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：31 / 42

页数：12

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