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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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| Pubblicato in: | Foods |
|---|---|
| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2020
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| Soggetti: | |
| Accesso online: | 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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