Abstract
The enormous progress in the understanding of the genetics of microorganisms has resulted in the ability to genetically engineer microorganisms for the production of economically important products, including food and feed. It is important to distinguish at this point the use of genetically engineered microorganisms (GEM) as production organisms of food additives and as food ingredients such as in starter cultures. Until now the use of GEM in food production has been restricted to the contained production of food additives and enzymes (e.g., chymosin, high fructose corn syrup) and to the application in food of micro-organisms with homologous transformations [3].
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© 1995 Springer Science+Business Media Dordrecht
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Klijn, N., Weerkamp, A.H., De Vos, W.M. (1995). Designing release experiments with GEM’s in foods. In: Akkermans, A.D.L., Van Elsas, J.D., De Bruijn, F.J. (eds) Molecular Microbial Ecology Manual. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-0351-0_33
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DOI: https://doi.org/10.1007/978-94-011-0351-0_33
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