New Insights into Various Production Characteristics of Streptococcus thermophilus Strains.

ABSTRACT: Streptococcus thermophilus is one of the most valuable homo-fermentative lactic acid bacteria, which, for a long time, has been widely used as a starter for the production of fermented dairy products. The key production characteristics of S. thermophilus, for example the production of extracellular polysaccharide, proteolytic enzymes and flavor substances as well as acidifying capacity etc., have an important effect on the quality of dairy products. The acidification capacity of the strains determines the manufacturing time and quality of dairy products. It depends on the sugar utilization ability of strains. The production of extracellular polysaccharide is beneficial for improving the texture of dairy products. Flavor substances increase the acceptability of dairy products. The proteolyt

SUBMITTER: Cui Y 

PROVIDER: S-EPMC5085733 | biostudies-literature | 2016 Oct

REPOSITORIES: biostudies-literature