Lactic acid bacteria (LAB) have a very long history of use in the manufacturing processes of
fermented foods and a great deal of effort was made to investigate and manipulate the role …

Aroma development in cheese products results from the metabolic activities of cheese
bacteria, by glycolysis, lipolysis and proteolysis. To respond to the increasing demand for …

Among other fermentation processes, lactic acid fermentation is a valuable process which
enhances the safety, nutritional and sensory properties of food. The use of starters is …

Lactic acid bacteria (LAB) have a long history of use in fermented foods and as probiotics.
Genetic manipulation of these microorganisms has great potential for new applications in …

Lactic acid bacteria (LAB) play a very vital role in food production, preservation, and as
probiotic agents. Some of these species can colonize and survive longer in the …

Probiotics have many potential therapeutic uses, but have not been universally accepted
because of a lack of understanding of their action. Lactic acid bacteria (LAB) have been …

Microorganisms [bacteria, fungi (yeasts and mold)] have been adopted successfully in a
wide range of industries, from food and beverage processing industries to pharmaceutical …

In the 1990s, significant efforts were invested in the research and development of food‐
grade expression systems in lactic acid bacteria (LAB). At this time, Lactococcus lactis in …

The discovery of new and previously unknown organisms that cause foodborne illness
makes it essential for scientists, regulators, and those in the food industry to reconsider their …

Resumen SYBESMA, Wilbert; HUGENHOLTZ, Jeroen; DE VOS, Willem M. y SMID, Eddy J..
Safe use of genetically modified lactic acid bacteria in food: Bridging the gap between …