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Practical Importance of the Lactic Streptococci

Department of Food Science, North Carolina State University, Raleigh 27607

ABSTRACT

INTRODUCTION

The lactic streptococci have been used as starter cultures for years in the manufacture of many cultured milk products. Throughout the years there has been a struggle to learn more how to control the performance of these cultures in the different uses to which they were put in the manufacture of cultured foods. Since World War II there have been remarkable advances in our knowledge and in our ability to control the performance of these cultures. We literally have gone from a "hip-pocket" handling, to pure cultures, to associative growth, aseptic plant transfer facilities, phage protection, concentrates (and now direct to the vat), to plasmids and genetic control of these cultures. There is reason to expect that in the future we will be able to develop cultures with specific capabilities to perform selective food bioprocessing functions.

It is appropriate to inquire whether current industrial operations use all the basic research that has been published which could result in better culture performance in the manufacture of different cultured dairy products.