El Demerdash, Hassan A <br/><br/>
Yoghurt fermentation at elevated temperatures by strains of Streptococcus thermophilus expressing a small heat-shock protein: application of a two-plasmid system for constructing food-grade strains of Streptococcus thermophilus.  [electronic resource] 

 -  Biotechnology journal  Apr 2006 
 - 398-404 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1860-6768 
<br/><br/><label>Standard No.: </label>10.1002/biot.200600018  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cell Culture Techniques--methods<br/>Coculture Techniques--methods<br/>Escherichia coli--genetics<br/>Fermentation<br/>Food Handling--methods<br/>Genetic Enhancement--methods<br/>Heat-Shock Proteins--genetics<br/>Lactobacillus--metabolism<br/>Plasmids--genetics<br/>Protein Engineering--methods<br/>Species Specificity<br/>Streptococcus thermophilus--genetics<br/>Temperature<br/>Yogurt--analysis