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Species of the genus
Lactobacillus
are used worldwide in the production of fermented food or fodder from raw agricultural materials (
1
). To obtain fermentation products that are reproducible and of high quality, fermentations are initiated by the addition of well-defined starter cultures. The techniques of molecular biology offer a controllable approach to improve commercially important lactic acid bacteria. An essential element of this approach for strain improvement is a method for introducing
DNA
into the cells.