A consortium of public, private, and academic researchers has decoded the DNA of nine representative strains of lactic acid–producing bacteria that carry out a variety of key biosynthetic processes. The processes help develop a range of tangy and tart flavor compounds in hundreds of fermented food and beverage products. Most important, though, is that the data obtained from the research is being used to develop biobased ingredients for use in industrial applications.

The bacteria give cheeses var…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe