Abstract
Milk can be fermented to a variety of different products varying in appearance, flavour, texture and health beneficial properties. The art of producing such different products is based on different technologies and in the selection of the lactic acid bacteria used in the fermentation process. The emergence of new technologies such as molecular biology and genetics advanced on the one hand the possibilities to use these techniques for selection to screen thousands of natural strains and mutants, and on the other hand to improve strains by direct genetic engineering. This article illustrates examples of both applications in starter strain development for dairy fermentations. Furthermore, it partitions the nature of genetic modifications into three groups: (i) one-step genetic events like deletions, gene amplifications, plasmid insertions or losses; (ii) multi-step genetic rearrangements with DNA of a same species; and (iii) trans-species genetic modifications. The nature of the genetic alteration has an impact on the safety assessment and legal implications in different countries.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
