Sugar Utilization-Associated Food-Grade Selection Markers in Lactic Acid Bacteria and Yeast
This comprehensive review explores the development of food-grade selection markers in lactic acid bacteria and yeast; some of their strains are precisely defined as safe microorganisms and are crucial in the food industry. Lactic acid bacteria, known for their ability to ferment carbohydrates into l...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2024-03-01
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| Series: | Polish Journal of Microbiology |
| Subjects: | |
| Online Access: | https://doi.org/10.33073/pjm-2024-011 |