Safe use of genetically modified lactic acid bacteria in food: Bridging the gap between consumers, green groups, and industry

by Sybesma,Wilbert, Hugenholtz,Jeroen, de Vos,Willem M., Smid,Eddy J.
Published 2006

A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods

by Kort, Remco, Westerik, Nieke, Mariela Serrano, L., Douillard, François P., Gottstein, Willi, Mukisa, Ivan M., Tuijn, Coosje J., Basten, Lisa, Hafkamp, Bert, Meijer, Wilco C., Teusink, Bas, de Vos, Willem, Reid, Gregor, Sybesma, Wilbert