ABSTRACT
Microbial cultures used for making fermented dairy foods are called dairy starter cultures. ese cultures possess a long history in the preparation of fermented milks dating back to 1000 years and have evolved along with food systems. Lactic acid bacteria (LAB) are widely used in the production of fermented dairy foods and constitute the major part of the commercial dairy starter cultures. ese are arguably the most valuable group of bacteria for human health and have tremendous economic importance in world food systems.
