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Natural Genetic Transformation: a Novel Tool for Efficient Genetic Engineering of the Dairy Bacterium Streptococcus thermophilus

Streptococcus thermophilus is widely used for the manufacture of yoghurt and Swiss or Italian-type cheeses. These products have a market value of approximately $40 billion per year, making S. thermophilus a species that has major economic importance. Even though the fermentation properties of this b...

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Autori principali: Blomqvist, Trinelise, Steinmoen, Hilde, Håvarstein, Leiv Sigve
Natura: Artigo
Lingua:Inglês
Pubblicazione: American Society for Microbiology 2006
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Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC1610297/
https://ncbi.nlm.nih.gov/pubmed/17021227
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01156-06
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