Genetically Modified Micro-Organisms for Industrial Food Enzyme Production: An Overview

The use of food enzymes (FE) by the industrial food industry is continuously increasing. These FE are mainly obtained by microbial fermentation, for which both wild-type (WT) and genetically modified (GM) strains are used. The FE production yield can be increased by optimizing the fermentation proce...

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Bibliografiske detaljer
Udgivet i:Foods
Main Authors: Deckers, Marie, Deforce, Dieter, Fraiture, Marie-Alice, Roosens, Nancy H.C.
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2020
Fag:
Review
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7143438/
https://ncbi.nlm.nih.gov/pubmed/32168815
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9030326
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