Genomic Characterisation of Starter Cultures and Probiotic Bacteria

This chapter describes different aspects of genome‐wide studies on strains relevant for dairy and probiotic products. Knowledge of the complete genome sequence is useful not only in discovering novel genes and new properties, but also in determining the absence at the genetic level of undesirable traits. In addition, it is of much help in characterising the variants of modified or improved strains for both cultures with a technological role and a functional role. The chapter reviews the most recent information gained from genome sequence analyses on the evolution and adaptation to dairy environments of the main microbial genera and species. Information is structured following a taxonomic framework and focusing mainly on Firmicutes first, which includes Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris, the most frequently employed starter cultures, and Str. thermophilus, as well as lactobacilli, which could be used as either starter, adjunct or probiotic cultures.