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]
Producer: 20061024Description: 398-404 p. digitalISSN:- 1860-6768
- Cell Culture Techniques -- methods
- Coculture Techniques -- methods
- Escherichia coli -- genetics
- Fermentation
- Food Handling -- methods
- Genetic Enhancement -- methods
- Heat-Shock Proteins -- genetics
- Lactobacillus -- metabolism
- Plasmids -- genetics
- Protein Engineering -- methods
- Species Specificity
- Streptococcus thermophilus -- genetics
- Temperature
- Yogurt -- analysis
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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