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| 003 | MX-MdCICY | ||
| 005 | 20250625153955.0 | ||
| 040 | _cCICY | ||
| 090 | _aB-15142 | ||
| 245 | 1 | 0 | _aApplying systems and synthetic biology approaches to the production of food ingredients, enzymes and nutraceuticals by bacteria |
| 490 | 0 | _vMicrobial Production of Food Ingredients, Enzymes and Nutraceuticals, p.81-96, 2013 | |
| 520 | 3 | _aHumans have exploited microorganisms for the production of foodstuffs and food additives for thousands of years. Empirical selection of strains for better or improved production has been a continuous process. Currently molecular biology, genetic engineering, genomics and systems biology are being exploited to speed up the process of selection in a rational fashion. In this chapter I discuss examples of how systems biology and related approaches have been used to inform the production of food-relevant ingredients. The chapter ends with a perspective on how systems biology will continue to develop and become more influential in this area of microbiology | |
| 650 | 1 | 4 | _aCORYNEBACTERIUM |
| 650 | 1 | 4 | _aGENOME SCALE METABOLIC MAPS |
| 650 | 1 | 4 | _aMETABOLIC ENGINEERING, |
| 650 | 1 | 4 | _aNEXT-GENERATION SEQUENCING |
| 650 | 1 | 4 | _aSYSTEMS BIOLOGY |
| 700 | 1 | 2 | _aHoskisson, P.A. |
| 856 | 4 | 0 |
_uhttps://drive.google.com/file/d/1MzuqfIjE4jIZ64T7QwBk0kwKl0l6Zeba/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx |
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