ArticleMicrobial cell factories2017
Future access and improvement of industrial lactic acid bacteria cultures.
Article in Microbial cell factories, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
14 citing papers in PubMed.
- Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects.Foods (Basel, Switzerland) · 2023Review
- Beneficial Bacteria Isolated from Food in Relation to the Next Generation of Probiotics.Microorganisms · 2023Review
- Functional profile and encapsulating properties of Colocasia esculenta (Taro).Food science & nutrition · 2023Review
- The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs.Frontiers in microbiology · 2023Review
- Editorial: Genomics and Metabolomics of Microbes in Fermented Food.Frontiers in microbiology · 2022Article
- Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota.Foods (Basel, Switzerland) · 2021Review
- Probiotics, Photobiomodulation, and Disease Management: Controversies and Challenges.International journal of molecular sciences · 2021Review
- Safety Aspects of Genetically Modified Lactic Acid Bacteria.Microorganisms · 2020Review
- Use of Cell Envelope Targeting Antibiotics and Antimicrobial Agents as a Powerful Tool to Select for Lactic Acid Bacteria Strains With Improved Texturizing Ability in Milk Fermentations.Frontiers in bioengineering and biotechnology · 2020Article
- Immunomodulatory Properties of a γ-Aminobutyric Acid-Enriched Strawberry Juice Produced byFrontiers in microbiology · 2020Article
- Criteria to Qualify Microorganisms as "Probiotic" in Foods and Dietary Supplements.Frontiers in microbiology · 2020Review
- Systems Biology - A Guide for Understanding and Developing Improved Strains of Lactic Acid Bacteria.Frontiers in microbiology · 2019Review
- Genome editing of lactic acid bacteria: opportunities for food, feed, pharma and biotech.FEMS microbiology letters · 2019Review
- Silk Route to the Acceptance and Re-Implementation of Bacteriophage Therapy-Part II.Antibiotics (Basel, Switzerland) · 2018Article
Corrections and comments
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Authors and funding
1 author.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Industrial fermentations based on micro-organisms such as the lactic acid bacteria (LAB) play an important role in several industries globally and represent multi-billion Euro/dollar businesses. LAB provide a natural way to produce safe, sustainable, and environmentally friendly products for a variety of industries. Product innovation is a key requirement for these industries to survive and grow globally. However, the development of new products may be affected by two man-made constraints; the Nagoya Protocol on benefit sharing and the opposition to the use of modern biotechnology for strain improvement. An expert workshop was held in Amsterdam, May 10-11, 2017 to discuss these challenges; a number of conclusions and recommendations were formulated and will be presented herein.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.