Ahmed, F.E. (2003) Genetically modified probiotics in foods. Trends in Biotechnology, 21 (11). pp. 491-497.
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Abstract
Probiotics have many potential therapeutic uses, but have not been universally accepted because of a lack of understanding of their action. Lactic acid bacteria (LAB) have been modified by traditional and genetic engineering methods to produce new varieties. Modern techniques of molecular biology have facilitated the identification of probiotic LAB strains, but only a few LAB have been modified by recombinant-DNA technology because of consumer resistance to their introduction to markets, especially in Europe.
| Item Type: | Article |
|---|---|
| Author Affiliation: | Department of Radiation Oncology, LSB 014, Leo W. Jenkins Cancer Center, The Brody School of Medicine, East Carolina University, Greenville, NC 27858, USA. |
| Subjects: | Crop Improvement > Genetics/Genomics Crop Improvement > Biotechnology |
| Divisions: | Other Crops |
| Depositing User: | Sandhya Gir |
| Date Deposited: | 19 Oct 2010 06:24 |
| Last Modified: | 21 Oct 2010 03:20 |
| Official URL: | http://dx.doi.org/10.1016/j.tibtech.2003.09.006 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/167 |
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