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Cited by 124Probiotics and Fermented FoodsBacterial Genetics and BiotechnologyReproductive tract infections research

Invited review: Advances in starter cultures and cultured foods

Open access
Cogan, T.M., Beresford, T.P., Steele, J., Broadbent, J., Shah, N.P., Ustunol, Z.·2007·Journal of Dairy Science
DOI 10.3168/jds.2006-765
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Abstract

With 2005 retail sales close to $4.8 million, cultured dairy products are driving the growth of dairy foods consumption. Starter cultures are of great industrial significance in that they play a vital role in the manufacturing, flavor, and texture development of fermented dairy foods. Furthermore, additional interest in starter bacteria has been generated because of the data accumulating on the potential health benefits of these organisms. Today, starter cultures for fermented foods are developed mainly by design rather than by the traditional screening methods and trial and error. Advances in genetics and molecular biology have provided opportunities for genomic studies of these economically significant organisms and engineering of cultures that focuses on rational improvement of the industrially useful strain. Furthermore, much research has been published on the health benefits associated with ingesting cultured dairy foods and probiotics, particularly their role in modulating immune function. The aim of this review is to describe some of the major scientific advances made in starter and non-starter lactic acid bacteria during the past 10 yr, including genomic studies on dairy starter cultures, engineering of culture attributes, advances in phage control, developments in methods to enumerate lactic acid bacteria and probiotics in dairy foods, and the potential role of cultured dairy foods in modulation of immune function.

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Crossref · 10.3168/jds.2006-765

Cites

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  • Natural adjunct cultures are often adventitious LAB that are not part of the added starter culture.

    “Natural adjunct cultures are often adventitious cultures LAB, which are not part of the added starter culture [114,115].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [115]

    The NSLAB and Cheese Flavor Formation section (page unavailable) distinguishes adventitious nonstarter LAB from bacteria deliberately added to cheese, supporting the distinction from the starter culture. It does not equate adventitious NSLAB with “natural adjunct cultures”; indeed, it describes some NSLAB as deliberately added, so that characterization is not established. (LLM, conf=0.78)

    Experimental — accuracy not yet measured

  • Adventitious NSLAB are a particularly heterogeneous group, including mesophilic lactobacilli, enterococci, pediococci, and Leuconostoc.

    “The adventitious NSLAB are a particularly heterogeneous group, and include mesophilic lactobacilli, enterococci, pediococci, and Leuconostoc [100,114,115].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [115]

    The review’s Abstract (page unavailable) lists lactobacilli, enterococci, pediococci, and leuconostocs as NSLAB, supporting the group’s diversity. Its NSLAB and Cheese Flavor Formation section distinguishes adventitious NSLAB from deliberately added strains. The review does not specify that the lactobacilli in this list are mesophilic. (LLM, conf=0.84)

    Experimental — accuracy not yet measured

  • The microbial diversity of raw milk cheeses depends on the microbiota of the milk, the ingredients utilized, and the processes used in cheese production.

    “The microbial diversity of raw milk cheeses depends on the microbiota of the milk, the ingredients utilized, and the processes used in cheese production [114,115,116,121].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [115]

    The Sources section (page unavailable) identifies milk as the major source of nonstarter lactic acid bacteria in raw-milk Comté and also describes contributions from the cheese-factory environment. The paper therefore supports milk microbiota and some production-related influences, but the passages do not establish that the ingredients used determine microbial diversity in raw-milk cheeses generally. (LLM, conf=0.84)

    Experimental — accuracy not yet measured

  • The origin of NSBAL can vary, but the main source is raw milk and, to a lesser extent, whey used as starter-NWS.

    “The origin of NSBAL can vary, but the main source is raw milk [114,115,121] and, to a lesser extent, whey used as starter—NWS [121].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [115]

    The Sources section (page not provided) identifies milk as the major source of NSLAB in raw-milk Comté cheese and says raw milk is also a likely source in pasteurized-milk cheese. It describes other possible sources, but the passages found do not identify whey used as a natural whey starter as a lesser source or establish that ranking generally. (LLM, conf=0.85)

    Experimental — accuracy not yet measured

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Cites

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Research works printed but not linked: 1

  1. Westby, A., L. Nuraida, J. D. Owens, and P. A. Gibbs. 1993. Inability of Lactobacillus plantarum and other lactic acid bacteria to grow Journal of Dairy Science Vol. 90 No. 9, 2007

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Authors
Cogan, T. M., Beresford, T. P., Steele, J., Broadbent, J., Shah, N. P., & Ustunol, Z.
Affiliations
  • Teagasc - The Irish Agriculture and Food Development Authority (IE)
  • University of Wisconsin–Madison (US)
  • Utah State University (US)
  • Victoria University (AU)
  • Michigan State University (US)
Corresponding author
Ustunol, Z.
ORCID
Venue
Journal of Dairy Science
Publisher
American Dairy Science Association
Published
2007-09
Volume
90
Issue
9
Pages
4005-4021
ISSN
0022-0302 (ISSN-L)
DOI
10.3168/jds.2006-765
OpenAlex
W2157161710
Cited by
124
References
123
Citations by year
2026: 3 · 2025: 3 · 2024: 2 · 2023: 6 · 2022: 3 · 2021: 5 · 2020: 8 · 2019: 6 · 2018: 6 · 2017: 7 · 2016: 7 · 2015: 8 · 2014: 10 · 2013: 10 · 2012: 7
FWCI
0.86
Type
journal article
Language
en
Open access
Licence
Locations
  • Journal of Dairy Science (publishedVersion)
  • PubMed (publishedVersion)
  • Digital Commons - USU (Utah State University) (submittedVersion)
  • The HKU Scholars Hub (University of Hong Kong) (submittedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
  • Life Sciences › Immunology and Microbiology › Microbiology › Reproductive tract infections research
Keywords
starter cultures, cultured dairy products, lactic acid bacteria, probiotics, fermented dairy foods, strain engineering, immunomodulation, health benefits of probiotics
MeSH terms
Dairy Products, Fermentation, Food Technology, Immunity, Lactobacillus, Probiotics, Organisms, Genetically Modified

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