Lactic Acid Bacteria for dairy fermentations: specialized starter cultures to improve dairy products

ZAGO. M.; BINETTI, A.G.; GIRAFFA, G.; GUGLIELMOTTI, D.; CARMINATI, D.; BRIGGILER MARCÓ, M.; REINHEIMER, J.A.

Biotechnology of Lactic Acid Bacteria: Novel applications

John Wiley & Sons, Ltd.

Lugar: Chichester, West Sussex; Año: 2016; p. 191 - 208

Dairy starter culture research is moving from traditional microbiology to the use of functional genomics. Industrially interesting lactic acid bacteria (LAB) for dairy starter cultures may be selected by searching for required phenotypic traits at the genotypic level using high-throughput screening approaches. Nowadays, the available knowledge about the biology and genomics of microorganisms enables us to link phenotype directly with genotype through systems biology approaches. Searching among the natural diversity for strains with desirable industrial genotypes is a feasible solution, but food-grade genetic strategies should ensure novel solutions for starter culture improvement to produce highly desirable and innovative fermented dairy products, with functional properties, new sensory characteristics, and increased nutritional and health-promoting properties.