Darshankumar Parecha

1 Introduction Streptococcus thermophilus strains are among the most important commercial starter cultures used in dairy and artisanal industries for the production of cheese and fermented milk (Cui et al. 2016). These species can be used alone or in combination with other lactic acid bacteria (LAB) to produce dairy products such as cheese, yogurt, and fermented milk. Some previous studies have examined the fermentation role of S. thermophilus in improving safety of these dairy products (Han et al.