Next-generation sequencing as an approach to dairy starter selection

Dairy Science & Technology
Philip KelleherDouwe van Sinderen

Abstract

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.

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Citations

Jan 27, 2017·Annual Review of Food Science and Technology·Aaron M WalshPaul D Cotter
Aug 24, 2017·FEMS Microbiology Reviews·Jennifer MahonyDouwe van Sinderen
May 26, 2017·Viruses·Stephen HayesDouwe van Sinderen
Jun 8, 2018·Frontiers in Microbiology·Bhagya R Yeluri JonnalaPaul D Cotter
Apr 26, 2019·Frontiers in Microbiology·Philip KelleherDouwe van Sinderen
Jan 19, 2021·Critical Reviews in Food Science and Nutrition·Teresa ZottaEugenio Parente
Feb 14, 2021·Microorganisms·Natalia Garcia-GonzalezAldo Corsetti
Apr 6, 2021·Critical Reviews in Food Science and Nutrition·Vincenzina FuscoDaniele Chieffi
Apr 22, 2021·Scientific Data·Tae Woong WhonSeong Woon Roh
Sep 7, 2021·Journal of Applied Microbiology·Lucrecia C TeránChristian Magni

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Methods Mentioned

BETA
deamination
electrophoresis
PCR
genotyping
phosphotransferase
flow cytometry

Software Mentioned

MLST
Phage
Finder
SMRT

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