STARTERKULTUREN IN DER MILCHVERARBEITENDEN INDUSTRIE - NEUE ERKENNTNISSE UND IHRE UBERFUHRUNG IN DIE ANWENDUNGSTECHNOLOGIE

Abstract

Starter cultures are used today in the controlled fermentation of a wide variety of foodstuffs. Since the beginning of this century, lactic acid bacteria and - depending upon the end product - propionic acid bacteria, yeasts and/or moulds have been employed as starter cultures in the fermentation of milk and maturing of milk products. Without exact knowledge of the biochemical potential and genetic characteristics of lactic acid bacteria in conjunction with a fundamental change in the types of cultures offered by the starter culture industry, the technological transformation of the traditional small artisan plant into the present-day industrial-scale - and often automated - production processes would hardly have been possible. The most comprehensive scientific knowledge available is on lactic acid bacteria — primarily lactic acid streptococci. It is known that the important technological features are linked to plasmids, for instance in the case of lactose conversion, proteolysis, the formation of flavours in phage resistance and others. Particularly in combating bacteriophages, diverse concepts have been developed and progress achieved. Nowadays attempts are being made to create phage-resistant cells through genetic manipulation. A more thorough knowledge of proteolysis and the formation of flavours could lead to increased influence on the maturing and aromatization of milk products.