Barriers to application of genetically modified lactic acid bacteria

@article{Verrips1996BarriersTA,
  title={Barriers to application of genetically modified lactic acid bacteria},
  author={C. Theo Verrips and D. van den Berg},
  journal={Antonie van Leeuwenhoek},
  year={1996},
  volume={70},
  pages={299-315}
}
To increase the acceptability of food products containing genetically modified microorganisms it is necessary to provide in an early stage to the consumers that the product is safe and that the product provide a clear benefit to the consumer. To comply with the first requirement a systematic approach to analyze the probability that genetically modified lactic acid bacteria will transform other inhabitants of the gastro-intestinal (G/I) tract or that these lactic acid bacteria will pick up… CONTINUE READING

References

Publications referenced by this paper.
SHOWING 1-10 OF 41 REFERENCES

Detection and characterization of lactose-utilizing Lactococcus spp

N Klijn, AH Weerkamp, WM de Vos
  • in natural ecosystems. Appl. Environ. Microbiol
  • 1995

Research into consumers needs to be informed about the use of biotechnology in foods

GCJ Smink, AM Hamstra
  • SWOKA report
  • 1995

Virulence of enterococci.

  • Clinical microbiology reviews
  • 1994
VIEW 1 EXCERPT

Comparative study on the production of guar ct-galactosidase by Saccharomyces cerevisiae SU50B and Hunsenula polymorpha 8/2 in continuous cultures

JW Giuseppin MLE Almkerk, JC Heistek, CT Verrips
  • Appl. Env. Microbiol
  • 1993