Development of a Taxon-Specific Real-Time PCR Method Targeting the <i>Bacillus subtilis</i> Group to Strengthen the Control of Genetically Modified Bacteria in Fermentation Products
Most of the bacteria that are used to produce fermentation products, such as enzymes, additives and flavorings, belong to the <i>Bacillus subtilis</i> group. Recently, unexpected contaminations with unauthorized genetically modified (GM) bacteria (viable cells and associated DNA) that we...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-02-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/8/2/78 |