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The changing face of dairy starter culture research: From genomics to economics
Author(s) -
MILLS SUSAN,
O’SULLIVAN ORLA,
HILL COLIN,
FITZGERALD GERALD,
ROSS R PAUL
Publication year - 2010
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2010.00563.x
Subject(s) - starter , genomics , dairy industry , microbiology and biotechnology , selection (genetic algorithm) , biology , face (sociological concept) , computational biology , genome , data science , knowledge management , genetics , computer science , food science , artificial intelligence , sociology , gene , social science
Dairy starter culture research is currently moving through an exciting period which increasingly uses state‐of‐the‐art functional genomics overlaid on traditional microbiology. To date, 25 lactic acid bacteria (LAB) genomes have been sequenced, most of which are genetically pliable using food‐grade approaches. An in‐depth knowledge of intricate metabolic networks of industrial strains will provide us with a repertoire of genetic markers for ‘knowledge‐based’ selection of desirable LAB and expansion of molecular tools for potential strain improvement. This review explores the significance of the genomics era for dairy cultures and discusses future directions which will ultimately change how we interpret starter performance.