TY - JOUR
T1 - Novel cultures for cheese improvement
AU - Ross, R. Paul
AU - Stanton, Catherine
AU - Hill, Colin
AU - F. Fitzgerald, Gerald
AU - Coffey, Aidan
PY - 2000
Y1 - 2000
N2 - Developments in the molecular genetics of food bacteria have now made possible the construction of designer cultures with the potential to improve important characteristics of cheese including production efficiency, safety and health properties. Such advances are set to expand the range and understanding of both starter and probiotic cultures, especially at a time when the total genomes of many strains are being determined and will become available. To illustrate the types of improvements which such technologies can bring, examples are given such as development of bacteriophage resistant starters and bacteriocin-producing starters with the potential to control adventitious cheese flora.
AB - Developments in the molecular genetics of food bacteria have now made possible the construction of designer cultures with the potential to improve important characteristics of cheese including production efficiency, safety and health properties. Such advances are set to expand the range and understanding of both starter and probiotic cultures, especially at a time when the total genomes of many strains are being determined and will become available. To illustrate the types of improvements which such technologies can bring, examples are given such as development of bacteriophage resistant starters and bacteriocin-producing starters with the potential to control adventitious cheese flora.
UR - https://www.scopus.com/pages/publications/0034509041
U2 - 10.1016/S0924-2244(00)00057-1
DO - 10.1016/S0924-2244(00)00057-1
M3 - Article
AN - SCOPUS:0034509041
SN - 0924-2244
VL - 11
SP - 96
EP - 104
JO - Trends in Food Science and Technology
JF - Trends in Food Science and Technology
IS - 3
ER -