ABSTRACT
The diversity and multi-facet functions of lactic acid bacteria (LAB) have brought tremendous progress in starter microbiology and fermentation technology. Genetic characterization of LAB and continuous genetic manipulation using recombinant DNA technology have made available many new LAB strains with enhanced industrial utility. With the advancement of molecular biology, ample opportunities exist to do research for the development of new food-grade LAB strains that can expand the diversity of fermented dairy products, improve product quality, reduce manufacturing cost and promote human health benefits in future.
