Application of Genetic Engineering in the Improvement of Lactic Acid Bacteria

Blaženka Brkić, Jagoda Šušković and S. Matošić

Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zagreb

Article history:
Received March 8, 1994
Accepted April 21, 1994

Summary:
Lactic acid bacteria are used as starter cultures in a variety of food fermentation products, silage and probiotics. The improvement of existing strains or the development of novel strains for industrial application could also be realized by genetic engineering techniques to improve products quality. Knowledge about the physiology and genetics of lactic acid bacteria is the prerequisite for genetically constructed strains with specific characteristics.