Author Description

Attempts to describe the present state of knowledge of the lactic acid bacteria present in the milk grown cultures known as starters: what they are, what they do, and how they do it. Specific topics covered include: history and taxonomy of starter cultures; genetics of starter cultures; metabolism of starter cultures; types of starters; growth inhibitors of lactic acid bacteria; bacteriophage; commercial production of dairy starter cultures; role of cultures in cheese ripening; special additional cultures; and future prospects of culture improvement. Of interest to people involved in cheese manufacturing, to undergraduate and graduate students in microbiology, biotechnology, and food science, to research scientists and others.