A new approach to the characterization of Streptococcus salivarius subsp thermophilus based on acidification rates

Thirty-seven strains of Streptococcus salivarius subsp thermophilus, isolated from Italian local chee ses and natural starters were characterized on the basis of 6 parameters of their acidification abilities obtained from pH changes in milk as a function of time. Data were evaluated using principal component analysis (PCA), which emphasized the differences between the strains and allowed them to be divided into 3 groups. The differences observed in the analy1ical procedure were verified in cheesemaking, in which 2 starter cultures composed of strains from 2 different groups were used. Curd acidification rates were different, confirming the validity of the classification. acidification 1 Montasio cheese 1SIMCA 1starter / Streptococcus salivarius subsp thermophilus Rsum -Une nouvelle approche pour la caractrisation de Streptococcus salivarius subsp thermophilus base sur la vitesse d'acidification.