Figure 3From: The art of strain improvement of industrial lactic acid bacteria without the use of recombinant DNA technologySmall scale cheese trails with strain CHCC4895 and its urease mutant CHCC12406. Differences in the settlement of curd particles of both strains is illustrated in a 1-liter beaker (A) and small scale cheese vats (B). Left side strain CHCC4895; right side urease mutant CHCC12406.Back to article page