TY - CHAP A1 - J. Marcelino Kongo ED1 - Marcelino Kongo Y1 - 2013-01-30 PY - 2013 T1 - Lactic Acid Bacteria as Starter-Cultures for Cheese Processing: Past, Present and Future Developments N2 - Ongoing scientific research in many parts of the world on the genomics, proteomics and genetic engineering of LAB is increasing our understanding of their physiology, pushing further the boundaries for their potential applications. "Lactic Acid Bacteria - R&D for Food, Health & Livestock Purposes" is a compilation and discussion of the outstanding scientific research activities concerning actually and future applications of LAB. It is directed to a vast public of readers - researcher, academics, corporate R&D, students or just curious interested in the subject. BT - Lactic Acid Bacteria SP - Ch. 1 UR - https://doi.org/10.5772/55937 DO - 10.5772/55937 SN - PB - IntechOpen CY - Rijeka Y2 - 2021-02-27 ER -