Production and marketing of starter cultures and probiotics
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Mediterranea Biotecnologie

S. thermophilus and yogurt production

 Streptococcus thermophilus

Identification, characterization and industrialization of strains of Streptococcus thermophilus for yogurt production

XXV PHD Course in Food Biotechnology - Department of Agriculture, Environment and Food - Campobasso 4 February 2013

The modern processes of food production require high level of standardization, especially for the fermented food production that includes biotechnological processes in which biotic components present an essential role. Food Industries need a wide range of microorganisms to employ in different technological process, for their important impact on characteristics of fermented food, principally in dairy industries for yoghurt production.

The main aims of PHD project financed by Mediterranea Biotecnologie srl regarded the selection end the evaluation of Lactic Acid Bacteria (LAB) obtained from traditional food, in particular from samples of yogurt and fermented milk. The obtained strains were subjected both to analysis for genotypic identification of species/strain and to analysis for investigation of technological characteristics, in order to identify the microorganisms suitable for yoghurt fermentation process.

The identification was carried out with innovative molecular techniques to confirm the species and to bio-typing the microbial strains, classified as Streptococcus thermophilus.

The technological characterization of streptococci included the study of particular characteristics in terms of their potential application for yogurt fermentation. The main characteristics analysed are reported: capability and speed of acidification, EPS production, production of aromatic compounds, proteolytic activity, bacteriophage resistance.

Moreover, the study was focused on trials for industrialization on pilot scale of the streptococci with interesting technological properties and obtained freeze dried cultures were employed for yoghurt production process

The fermentations carried out with different selected starter cultures confirmed that some strains of streptococci have technological characteristics for the application in yoghurt production.

S. D’Alonges - PHD in Food Biotechnology - R&D Manager


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