This thoroughly revised and updated reference provides comprehensive coverage of the latest developments and scientific advances in dairy microbiology—emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods. Containing more than 2350 bibliographic citations, tables, drawings and photographs—550 more than the previous edition—Applied Dairy Microbiology, Second Edition is an invaluable reference for all food and dairy microbiologists, scientists, and technologists; toxicologists; food processors; sanitarians; dietitians; epidemiologists; bacteriologists; public health and regulatory personnel; and veterinarians; and an important text for upper-level undergraduate, graduate, and continuing-education students in these disciplines.
Genetics of lactic acid bacteriaApplied Dairy Microbiology
Document TypeContribution to Book
EditorJ. L. Steele and E. H. Marth
Citation InformationBroadbent, J. R. 2001. Genetics of lactic acid bacteria, pp. 243-299. In, J. L. Steele and E. H. Marth (eds.), Applied Dairy Microbiology, 2nd ed. Marcel Dekker, Inc., New York.