Harnessing the metabolic potential of Streptococcus thermophilus for new biotechnological applications. (February 2020)

• Record Type: Journal Article
• Authors: Markakiou, Sofia; Gaspar, Paula; Johansen, Eric; Zeidan, Ahmad A; Neves, Ana Rute
• Is Part Of: Current opinion in biotechnology. Volume 61(2020)
• Page Start: 142
• Page End: 152
• Publication Date: 2020-02
• Subjects: Biotechnology -- Periodicals; 660.6
• DOI: 10.1016/j.copbio.2019.12.019
• Languages: English
• ISSNs: 0958-1669

Abstract

Graphical abstract: Highlights: Streptococcus thermophilus is superbly adapted to the dairy environment. Sugar metabolism, proteolysis and protocooperation are key properties of strains. Genome editing tools for efficient development of novel strains are being developed. Improvements will benefit both consumers and producers of dairy products. Targets include flavor, texture and the provision of beneficial nutrients. Abstract : Streptococcus thermophilus is a microorganism extensively used in cheese and yogurt fermentation. Its economic value, combined with an increasing demand for novel starter cultures with improved functionality, foster numerous research efforts to unravel key aspects of S. thermophilus physiology. Several phenotypic traits are linked to industrial applications. These include sugar metabolism, proteolysis and the production of important metabolites such as acetaldehyde, exopolysaccharides, and vitamins, which affect the organoleptic properties of fermented foods and protocooperation with Lactobacillus delbrueckii subsp. bulgaricus. The advent of new molecular tools including a genome editing toolbox facilitates engineering S. thermophilus for physiological studies as well as generating strains with improved technological and/or functional characteristics.