I've been told that, for example, people use genetic engineering to generate strains that have the desired properties, analyze what changed, and then use methods that won't necessitate a GMO label to try to reproduce those changes in a strain that will actually be used to make food/beverages. I would really like to find a reference that discusses this, but I'm having trouble finding one.
Here is a recent review that discusses risk assessment, this might get you started:
Jaime Aguilera, Ana R. Gomes, Irina Olaru, Principles for the risk assessment of genetically modified microorganisms and their food products in the European Union, International Journal of Food Microbiology, Available online 23 March 2013, ISSN 0168-1605, 10.1016/j.ijfoodmicro.2013.03.013.
(http://www.sciencedirect.com/science/article/pii/S016816051300158X)
as far as the techniques, this has been a subject for research in probiotics and Latobacilllus/Lactococcus spp. try looking using those genera - most companies htat do this, obviously, patent their work - so you could peruse patents that describe what they did.
- Badges
- Science method
- Similar topics
- Chemistry
- General Biochemistry
- Biochemical Techniques
- Analytical Chemistry