Γεωπονικές

Lactic acid bacteria (LAB) are widely used as starter cultures to make fermented dairy products, such as cheese and yoghurt, in which they cause acidification by production of lactic acid and contribute to texture and flavour formation. However, production of these starter cultures is not optimal yet as indicated by incomplete lactose utilization despite control of the pH. Furthermore, in view of the trend that consumers buy more food products containing plant-derived proteins rather than animal derived proteins, new starter cultures with improved functionalities are needed.