The relevance of genetic analysis to dairy bacteria: building upon our heritage
Département de biochimie et de microbiologie, Groupe de recherche en écologie buccale, Centre de référence pour virus bactériens Félix d'Hérelle, Faculté des sciences et de génie, Faculté de médecine dentaire, Université Laval, Quebec City, Quebec, G1K 7P4, Canada
Microbial Cell Factories 2004, 3:15 doi:10.1186/1475-2859-3-15Published: 10 December 2004
Lactic acid bacteria (LAB) are essential for the manufacture of fermented dairy products. Studies on the physiology, biochemistry and genetics of these microorganisms over the last century have contributed considerably to the improvement of fermentation processes and have resulted in better and safer products. Nevertheless, the potential of LAB is far from being maximized. The sophistication of biotechnologies and the availability of complete genome sequences have opened the door to the metabolic engineering of LAB. In this regard, the recent publication of the complete genome sequences of two Streptococcus thermophilus strains will provide a key tool to facilitate the genetic manipulation of this important dairy species.