Kelleher Philip, Murphy James, Mahony Jennifer, van Sinderen Douwe
School of Microbiology, University College Cork, Cork, Ireland.
School of Microbiology, University College Cork, Cork, Ireland ; Alimentary Pharmabiotic Centre, Biosciences Institute, University College Cork, Cork, Ireland.
Dairy Sci Technol. 2015;95(5):545-568. doi: 10.1007/s13594-015-0227-4. Epub 2015 Apr 24.
Lactococcal and streptococcal starter strains are crucial ingredients to manufacture fermented dairy products. As commercial starter culture suppliers and dairy producers attempt to overcome issues of phage sensitivity and develop new product ranges, there is an ever increasing need to improve technologies for the rational selection of novel starter culture blends. Whole genome sequencing, spurred on by recent advances in next-generation sequencing platforms, is a promising approach to facilitate rapid identification and selection of such strains based on gene-trait matching. This review provides a comprehensive overview of the available methodologies to analyse the technological potential of candidate starter strains and highlights recent advances in the area of dairy starter genomics.
乳球菌和链球菌发酵剂菌株是生产发酵乳制品的关键成分。随着商业发酵剂培养物供应商和乳制品生产商试图克服噬菌体敏感性问题并开发新产品系列，对改进合理选择新型发酵剂培养物混合物技术的需求日益增加。受下一代测序平台近期进展的推动，全基因组测序是一种很有前景的方法，可基于基因-性状匹配促进此类菌株的快速鉴定和选择。本文综述全面概述了分析候选发酵剂菌株技术潜力的现有方法，并突出了乳制品发酵剂基因组学领域的最新进展。
