Abstract
Commercially produced starter cultures for use in the industrial production of fermented food and feed have been available for more than a century. During this time there has been a constant need for the development of new cultures, and the companies producing them have strived to use the latest scientific methods in this pursuit. Today, the development of new starter cultures is characterized by the use of laboratory automation, genome sequence analysis, and selection and screening for strains with specific desired properties. Examples will be provided from the dairy industry but the principles involved are applicable to any food industry using microbes for fermentation.
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