Effie Tsakalidou, Marina Georgalaki, Marina Papadelli, Georgia Zoumpopoulou, Rania Anastasiou and Konstantinos Papadimitriou

Streptococcus macedonicus has been described as a new species in 1998 for Streptococcus thermophilus like strains isolated from naturally fermented Greek Kasseri cheese. Despite belonging to the pathogenic genus of Streptococcus, there is significant evidence that S. macedonicus is the second non-pathogenic food compatible Streptococcus along with S. thermophilus. Several strains of S. macedonicus have been described to possess important technological properties. Among them, S. macedonicus ACA-DC 198 produces two lantibiotics, Macedocin and Macedovicin, a fact that enhances its potential as protective starter in food fermentations.

Speaker: Effie Tsakalidou
Department of Food Science and Technology
Agricultural University of Athens
Iera Odos 75, 11855 Athens - Greece
Time: Wednesday, 19 December 2012, 13:00