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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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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology
2006
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| Matèries: | |
| Accés en línia: | 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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