Genetic and technological diversity of Streptococcus thermophilus isolated from the Saint-Nectaire PDO cheese-producing area

Genetic and technological diversity of Streptococcus thermophilus isolated from the Saint-Nectaire PDO cheese-producing area

Streptococcus thermophilus is of major importance for cheese manufacturing to ensure rapid acidification; however, studies indicate that intensive use of commercial strains leads to the loss of typical characteristics of the products. To strengthen the link between the product and its geographical a...

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Bibliographic Details
Main Authors: Anna Grizon, Sebastien Theil, Cecile Callon, Pauline Gerber, Sandra Helinck, Eric Dugat-Bony, Pascal Bonnarme, Christophe Chassard
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-11-01
Series:Frontiers in Microbiology
Subjects:
Streptococcus thermophilus
diversity
genome comparison
functional properties
autochthonous starter
cheese
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2023.1245510/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2023.1245510/full

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