The changing face of dairy starter culture research: From genomics to economics

Mills, Susan; O’Sullivan, Órla; Hill, Colin; Fitzgerald, Gerald F.; Ross, R. Paul

doi:10.1111/j.1471-0307.2010.00563.x

Cited by 38 publications

(24 citation statements)

References 190 publications

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“…Some strains of Pediococcus have been reported to have the ability of producing pediocin [29], which could prevent microbial spoilage. Streptococcus has been used alone or in combination with Lactobacillus for cheese production [19], suggesting its contributions to the mellow flavor of TDAV. To the best of our knowledge, Streptococcus was reported for the first time in vinegar pei, while structures of Pediococcus and Weissella were consistent with the previous study [21].…”

Section: Discussionmentioning

confidence: 99%

Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing

et al. 2015

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The vinegar pei harbors complex bacterial communities. Prior studies revealing the bacterial diversity involved were mainly conducted by culture-dependent methods and PCR-DGGE. In this study, 454 pyrosequencing was used to investigate the bacterial communities in vinegar pei during the acetic acid fermentation (AAF) of Tianjin Duliu aged vinegar (TDAV). The results showed that there were 7 phyla and 24 families existing in the vinegar pei, with 2 phyla (Firmicutes, Protebacteria) and 4 families (Lactobacillaceae, Acetobacteracae, Enterobacteriaceae, Chloroplast) predominating. The genus-level identification revealed that 9 genera were the relatively stable, consistent components in different stages of AAF, including the most abundant genus Lactobacillus followed by Acetobacter and Serratia. Additionally, the bacterial community in the early fermentation stage was more complex than those in the later stages, indicating that the accumulation of organic acids provided an appropriate environment to filter unwanted bacteria and to accelerate the growth of required ones. This study provided basic information of bacterial patterns in vinegar pei and relevant changes during AAF of TDAV, and could be used as references in the following study on the implementation of starter culture as well as the improvement of AAF process.

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Section: Discussionmentioning

confidence: 99%

Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing

et al. 2015

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“…; Mills et al . ). In the search for new starters, much effort has been spent to characterise wild LAB strains from traditional dairy products, while analyses of LAB mixtures are scarce.…”

Section: Introductionmentioning

confidence: 97%

“…lactis and subsp. cremoris are important components of mesophilic starter cultures used in the manufacture of many fermented dairy products (Mills et al 2010). The main function of starter bacteria during fermentation is the production of lactic acid at an acceptable rate.…”

Section: Introductionmentioning

confidence: 99%

Characterisation of the technological behaviour of mixtures of mesophilic lactic acid bacteria isolated from traditional cheeses made of raw milk without added starters

Alegría

Gonzalez

Delgado

et al. 2016

Int J of Dairy Tech

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In this work, the technological behaviour in milk of a set of Lactococcus lactis strains, alone or in combination with strains of Leuconostoc spp. and Lactobacillus spp. isolated from traditional, raw milk cheeses made without commercial starters, was investigated. Small, mixture-specific differences during milk fermentation were recorded for growth, milk acidification and production of organic acids, volatile compounds, free amino acids and biogenic amines. Four combinations appropriate for use as dairy starters were tested in pilot-scale cheese trials. Two mixtures produced cheeses of high flavour and taste quality; these could be confidently used as starter cultures.

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“…Combining the genetic information with the phenotypic characterisation was successful to detect EPS producers, as suggested by other authors (Mills et al . ).…”

Section: Resultsmentioning

confidence: 97%

Selection of Streptococcus thermophilus strains able to produce exopolysaccharides in milk

Tidona

Zago

Corredig

et al. 2016

Int J of Dairy Tech

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A collection of 139 Streptococcus thermophilus strains was genetically screened by PCR targeting some genes involved in exopolysaccharide (EPS) biosynthesis. Twenty-nine strains were found to be PCR positive and were grown in skim milk to highlight their ropy character, that is the ability to efficiently thicken the milk cultures and minimise syneresis. Three strains producing a skim milk culture with apparent viscosities of 275 AE 14, 340 AE 21 and 510 AE 42 mPa.s, significantly higher than the average value (135 AE 87.3 mPa.s), were selected. EPS from milk cultures of these three strains was extracted and quantified from 84.4 to 209.2 mg/L.

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The changing face of dairy starter culture research: From genomics to economics

Cited by 38 publications

References 190 publications

Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing

Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing

Characterisation of the technological behaviour of mixtures of mesophilic lactic acid bacteria isolated from traditional cheeses made of raw milk without added starters

Selection of Streptococcus thermophilus strains able to produce exopolysaccharides in milk

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