Article
Use of Natural Selection and Evolution to Develop New Starter Cultures for Fermented Foods.
Annual review of food science and technology - 25 Mar 2018
Johansen Eric
Abstract excerpt
The fermented foods industry is constantly seeking new starter cultures to deal with changing consumer preferences and new fermentation processes. New cultures can either be composed of strains isolated from nature or improved derivatives of existing isolates. A variety of techniques involving natural selection and evolution are available to enhance the performance of existing strains, including the isolation of...
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