%0 eBook %M Solr-EB000716829 %E Gasson, Michael J. %E de Vos, W. %I Springer Netherlands %D 1994 %C Dordrecht %G English %@ 9789401113403 %T Genetics and Biotechnology of Lactic Acid Bacteria %U https://doi.org/10.1007/978-94-011-1340-3?nosfx=y %7 1st ed. 1994 %X A prime reference volume for geneticists, food technologists and biotechnologists in the academic and industrial sectors. Fermentations with lactic acid bacteria determine important qualities such as taste, shelf-life, and food values. New methods of food production require fast and reliable manufacture, which has led to a dramatic surge of interest in the genetic, microbiological and biochemical properties of lactic acid bacteria