INTERPRETIVE SUMMARIES, DECEMBER 2020

摘要

Invited review: Starter lactic acid bacteria survivalin cheese: New perspectives on cheese microbiology.By Wilkinson and LaPointe, page 10963.This review conveys a historical perspective on cheesestarter viability and vitality, from the molecular level tothe influence of cheese processing technology on strainrelateddifferences in survival during ripening. Theprocesses of cell permeabilization, enzyme release, andautolysis are integrated through multiple aspects of researchsuch as genetics, molecular biology, enzymology,and biotechnology. Progress in this field is accompaniedby looking forward to new horizons and perspectives onlactic acid bacteria starter persistence and their role incheese ripening.