Cited by 51Probiotics and Fermented FoodsGenomics and Phylogenetic StudiesBacterial Genetics and Biotechnology

Next-generation sequencing as an approach to dairy starter selection

Open access
Kelleher, Philip, Murphy, James, Mahony, Jennifer, van Sinderen, Douwe·2015·Dairy Science & Technology

Abstract

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].”

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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
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
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

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