Abstract
Major research efforts are focused on the genetic improvement of micro-organisms used in industrial food fermentations. This includes strains of Lactococcus lactis, which are used in the production of fermented milk products such as cheese. To allow the use of genetically modified organisms (GMOs) in the production of fermented food products, the fate of these organisms and their genetic information must be known.
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© 1992 Springer-Verlag Berlin Heidelberg
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Klijn, N., Weerkamp, A.H., de Vos, W.M. (1992). Development of Sensitive Techniques Based on DNA Probes and PCR-Amplification, for the Study of the Survival and Genetic Stability of Lactococcus spp. in the Environment and the Gastrointestinal Tract. In: Gauthier, M.J. (eds) Gene Transfers and Environment. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-77450-8_22
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DOI: https://doi.org/10.1007/978-3-642-77450-8_22
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