Current strategies for improving food bacteria.

O P Kuipers, G Buist, J Kok

Journal: Research in microbiology 2001;151(10):815-22

PMID: 11191806

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Abstract

Novel concepts and methodologies are emerging that hold great promise for the directed improvement of food-related bacteria, specifically lactic acid bacteria. Also, the battle against food spoilage and pathogenic bacteria can now be fought more effectively. Here we describe recent advances in microbial physiology and genomic research of these organisms that enable novel strategies for obtaining safe, healthy, and good-tasting fermented food products.

Address: Department of Genetics, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, Haren, The Netherlands. [email protected]

DOI: 10.1016/s0923-2508(00)01147-5

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MeSH Terms: Bacteriocins, Bifidobacterium, Food Microbiology, Food Preservation, Food Technology, Gene Expression, Genomics, Lactic Acid, Lactobacillus, Lactococcus, Lactococcus lactis, Probiotics