ABSTRACT
This chapter covers methodologies currently in use for the selection and analysis of lactic acid bacteria (LAB) strains to be employed as starter cultures in dairy fermentations. The aspects covered are the methods for enumeration and identification of LAB strains and the evaluation of their technological properties for improving processing conditions and product quality during dairy fermentations. The selection of LAB strains based on health benefit properties and the conditions for the production and maintenance of dairy cultures are also addressed. The production of desirable and industrially robust dairy starter cultures can be achieved by choosing the desired phenotypic traits and the knowledge to select for these traits at the genotypic level. The analysis of a large number of strains for selecting specific properties requires high-throughput screening tests to progressively reduce the number of candidates. The advances in omics technologies and analytical instruments have provided the bases to improve the evaluation and selection of LAB strains that are able to restore the unique characteristics of traditional dairy products and to benefit human health.
