Biotechnological Research and the Dairy Industry:

摘要: The application of biotechnological processes in the manufacturing dairy products has a long tradition. Microorganisms already occurring food, like lactic acid bacteria, yeast’s and moulds, areused order to preserve perishable foodstuffs improve flavour, colour, texture digestibility. This article gives an overview role development bacteria as industrial starter cultures for fermentations, illustrates use modern techniques new strains. Due increasing knowledge about biochemistry, fermentation technology nutritional aspects traditional due advances microbiology techniques, including molecular biology genetic engineering, strains can be specifically selected among large number natural or designed by engineering meet product requirements.