Genetically Engineered Food 2006
DOI: 10.1002/9783527609468.ch5
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Genetic Engineering of Bacteria Used in Food Fermentation

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“…The starter bacteria Streptococcus thermophilus is known for its use in the production of yogurt, as it is the only species from its genera recognized as Generally Recognized As Safe (GRAS) by the Federation of Drug Administration [5,6]. Lactococcus lactis was primarily isolated from fermented raw milk and kefir [7], also a GRAS strain, was characterized with respect to their physiology and molecular genetics [8]. Its fundamental function during milk fermentation is the rapid conversion of lactose into lactic acid, preventing the growth of pathogens in the fermented product [9].…”
Section: Introductionmentioning
confidence: 99%
“…The starter bacteria Streptococcus thermophilus is known for its use in the production of yogurt, as it is the only species from its genera recognized as Generally Recognized As Safe (GRAS) by the Federation of Drug Administration [5,6]. Lactococcus lactis was primarily isolated from fermented raw milk and kefir [7], also a GRAS strain, was characterized with respect to their physiology and molecular genetics [8]. Its fundamental function during milk fermentation is the rapid conversion of lactose into lactic acid, preventing the growth of pathogens in the fermented product [9].…”
Section: Introductionmentioning
confidence: 99%