Cheese starters

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Abstract
A review of research work concerning cheese starters containing mesophilic lactic streptococci and leuconostocs since 1963 is presented. Topics of discussion include: composition of starters (taxonomy and classification of starter bacteria, strain mutants, isolation, ecology and differentiation); growth of starters (culture media and maintenance, milk growth, inhibitory and stimulatory factors, pathogenic bacteria inhibition); starter effect on flavor (bitter flavor production, carbonyl compound and fatty acid production); starter proteolysis in milk; lactic streptococci cell surface; carbohydrate metabolism, genetics and bacteriophages.

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