Starter culture for the dairy industry
2003
Soomro, A.H. | Masud, T. | Rathore, H.A. (University of Arid Agriculture, Rawalpindi (Pakistan). Dept. of Food Technology)
The use of microorganisms in the food industry has a long history and fermented foods such as yoghurt, cheese, salami type sausages, bread, beer and wine, sauerkraut and soy sauce, tea and coffee, etc. are well accepted by consumers. Newer microbiological products have also been successful, for example bio-yoghurt have become very popular due to claimed digestive benefits resulting from the particular live organisms they contain. Modern genetic methods now make the development of improved starter cultures for fermented foods possible in a fraction of the time needed using conventional techniques. Some of the desirable traits which have been the focus of genetic investigations include flavor production, resistance to virus (bacteriophages) and bacteriocins (antimicrobial) production.
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