Volume :
4
Issue :
4
Abstract :
Streptococcus thermophilus is one of the commercially important dairy bacterium and considered as second
most important starter culture in the manufacturing of dairy products (Yoghurt and cheese). To enhance the
variety of these starter culture are not only essential to bring new strains with unique and desired
characteristics, but also for the maintenance of these yoghurt starters which reduces with the overuse. In this
review, different genes are used for the detection of S. thermophilus by molecular methods and as well strains
producing exopolysaccharide are discussed. Molecular analysis including pulsed field gel electrophoresis and
polymerase chain reaction are addressed. Since the dairy industry is keep in searching of new dairy starters for
increasing the diversity of its product range, nowadays their keen attention is to explore new starter strains with
high potentiality to give fermentation products.