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Food Biotechnology Volume 4, 1990 - Issue 1: Proceedings of the International Conference on Biotechnology and Food
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Session V applications of gene technology to improve organisms: Lectures

New mould starter cultures by genetic modification

Rolf Geisen Bundesanstalt für Fleischforschung, Institut für Mikroblologie, Toxikologie und Histologle, E.C. Baumannstr. 20, Kulmbach, 8650, FRG
,
Lothar Ständner Bundesanstalt für Fleischforschung, Institut für Mikroblologie, Toxikologie und Histologle, E.C. Baumannstr. 20, Kulmbach, 8650, FRG
&
Lothar Leistner Bundesanstalt für Fleischforschung, Institut für Mikroblologie, Toxikologie und Histologle, E.C. Baumannstr. 20, Kulmbach, 8650, FRG
Pages 497-503 | Published online: 09 Dec 2009

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Ubaid ur Rahman, Muhammad Issa Khan, Muhammad Sohaib, Amna Sahar & Anum Ishaq. (2017) Exploiting microorganisms to develop improved functional meat sausages: A review. Food Reviews International 33:2, pages 195-215.
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Articles from other publishers (13)

Frédéric Leroy & Luc De Vuyst. 2009. Ingredients in Meat Products. Ingredients in Meat Products 227 252 .
Frédéric Leroy, Jurgen Verluyten & Luc De Vuyst. (2006) Functional meat starter cultures for improved sausage fermentation. International Journal of Food Microbiology 106:3, pages 270-285.
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F.-K. Lücke. 1997. Microbiology of Fermented Foods. Microbiology of Fermented Foods 441 483 .
Peter Brandt. 1997. Zukunft der Gentechnik. Zukunft der Gentechnik 267 283 .
Christoph Cavadinp, Christian Hertel & Walter P. Hammes. (1996) Stable Expression of the Lysostaphin Gene in Meat Lactobacilli by Introducing Deletions within the Prosequence. Systematic and Applied Microbiology 19:1, pages 21-27.
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Lothar Kröckel. 1995. Gentechnik und die Nahrungsmittelindustrie. Gentechnik und die Nahrungsmittelindustrie 51 56 .
L. Leistner. 1995. Fermented Meats. Fermented Meats 160 175 .
P. E. Cook. 1995. Fermented Meats. Fermented Meats 110 129 .
W.P. Hammes & H.J. Knauf. (1994) Starters in the processing of meat products. Meat Science 36:1-2, pages 155-168.
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Paul E Cook & Geoffrey Campbell-Platt. 1994. The Genus Aspergillus. The Genus Aspergillus 171 188 .
Rolf Geisen. (1993) Fungal starter cultures for fermented foods: molecular aspects. Trends in Food Science & Technology 4:8, pages 251-256.
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W. Gaier, R.F. Vogel & W.P. Hammes. (1992) Cloning and expression of the lysostaphin gene in Bacillus subtilis and Lactobadllus casei. Letters in Applied Microbiology 14:3, pages 72-76.
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Rolf Geisen. (1992) Formation of five classes of morphological mutants of Penicillium camembertii at a high frequency by the action of nitrous acid. Food Microbiology 9:1, pages 21-27.
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