Next-generation sequencing as an approach to dairy starter selection
Open accessAbstract
Lactococcal and streptococcal starter strains are crucial ingredients to manufacture fermented dairy products. As commercial starter culture suppliers and dairy producers attempt to overcome issues of phage sensitivity and develop new product ranges, there is an ever increasing need to improve technologies for the rational selection of novel starter culture blends. Whole genome sequencing, spurred on by recent advances in next-generation sequencing platforms, is a promising approach to facilitate rapid identification and selection of such strains based on gene-trait matching. This review provides a comprehensive overview of the available methodologies to analyse the technological potential of candidate starter strains and highlights recent advances in the area of dairy starter genomics.
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Defined starter cultures have usually been isolated from mixed cultures and selected based on important characteristics such as phage resistance, acid production, citrate utilization, and aroma and flavor formation.
“They have usually been isolated from mixed cultures and selected based on important characteristics such as phage resistance, acid production, citrate utilization, and aroma and flavor formation [26,111].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [111]
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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276 · see citing works
“They have usually been isolated from mixed cultures and selected based on important characteristics such as phage resistance, acid production, citrate utilization, and aroma and flavor formation [26,111].”
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Sequencing of the cheese microbiome and its relevance to industry
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Salamandane, A., Leech, J., Almeida, R., Silva, C., Crispie, F., Cotter, P. D., Malfeito-Ferreira, M., & Brito, L. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114556 · Cited by 20 · see citing works
- Authors
- Kelleher, P., Murphy, J., Mahony, J., & van Sinderen, D.
- Affiliations
- University College Cork (IE)
- Venue
- Dairy Science & Technology
- Published
- 2015-04-24
- Volume
- 95
- Issue
- 5
- Pages
- 545-568
- ISSN
- 1958-5586 (ISSN-L)
- 1958-5594
- PMC
- PMC4712225
- OpenAlex
- W2006022139
- Cited by
- 51
- References
- 177
- Citations by year
- 2025: 5 · 2024: 5 · 2023: 4 · 2022: 3 · 2021: 8 · 2020: 5 · 2019: 3 · 2018: 4 · 2017: 13 · 2015: 1
- FWCI
- 0.77
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- other-oa
- www.springer.com/tdm (tdm)
- Locations
- Dairy Science and Technology (publishedVersion, other-oa)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- HAL (submittedVersion, other-oa)
- Funders
- Food Institutional Research Measure (10/RD/TMFRC/704)
- Science Foundation Ireland (13/IA/1953, 14/TIDA/2287)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Genomics and Phylogenetic Studies
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
- Keywords
- dairy starter cultures, Lactococcus, Streptococcus, whole genome sequencing, next-generation sequencing, phage sensitivity, fermented dairy products, technological potential
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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