From the data summarized here, several points can be underlined:
The use of thermophilic LAB starters (especially S. thermophilus) increases regularly, in particular in cheeses where they were not used before and which do not involve any cooking step.
Through genomic data, knowledge regarding their technological traits is increasing spectacularly (proteases, peptidases, metabolism, EPS production, transport system, phage sensibility).
The knowledge about technological traits of thermophilic LAB cannot be regarded as sufficient to achieve a better strain selection: mechanisms of interactions between them and with other cheese microorganisms such as propionibacteria, NSLAB, yeasts, and molds have to be further investigated (symbiosis, stimulation, complementarity in metabolic pathways, etc) because they are essential to the final sensorial quality of cheese.
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