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- Paracchini, Valentina; Petrillo, Mauro; Reiting, Ralf; Angers-Loustau, Alexandre; Wahler, Daniela; Stolz, Andrea; Schönig, Birgit; Matthies, Anastasia; Bendiek, Joachim; Meinel, Dominik M.; Pecoraro, Sven; Busch, Ulrich; Patak, Alex; Kreysa, Joachim; Grohmann, Lutz
- Food chemistry 2017 v.230 pp. 681-689
- fermented foods, etc ; Bacillus subtilis; European Union; chloramphenicol; feed additives; feeds; fermentation; genetic resistance; markets; microorganisms; operon; plasmids; quantitative polymerase chain reaction; recombinant DNA; riboflavin; sequence analysis; China; Show all 17 Subjects
- ... Many food and feed additives result from fermentation of genetically modified (GM) microorganisms. For vitamin B2 (riboflavin), GM Bacillus subtilis production strains have been developed and are often used. The presence of neither the GM strain nor its recombinant DNA is allowed for fermentation products placed on the EU market as food or feed additive. A vitamin B2 product (80% feed grade) impor ...
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