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Trends Biotechnol. 2003 Nov;21(11):491-7.

Genetically modified probiotics in foods.

Author information

1
Department of Radiation Oncology, LSB 014, Leo W. Jenkins Cancer Center, The Brody School of Medicine, East Carolina University, Greenville, NC 27858, USA. ahmedf@mail.ecu.edu

Abstract

Probiotics have many potential therapeutic uses, but have not been universally accepted because of a lack of understanding of their action. Lactic acid bacteria (LAB) have been modified by traditional and genetic engineering methods to produce new varieties. Modern techniques of molecular biology have facilitated the identification of probiotic LAB strains, but only a few LAB have been modified by recombinant-DNA technology because of consumer resistance to their introduction to markets, especially in Europe.

PMID:
14573362
DOI:
10.1016/j.tibtech.2003.09.006
[Indexed for MEDLINE]

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