Streptococcus macedonicus, a multi-functional and promising species for dairy fermentations

The species Streptococcus macedonicus has been described recently and is among the Streptococcus thermophilus-like micro-organisms that belong to the S. bovis/S. equinus complex. This thermophilic, homofermentative, dairy streptococcus, first isolated from naturally fermented Greek Kasseri cheese, possesses a food-grade and non-pathogenic status. Recently, it has been reclassified as S. gallolyticus subsp. macedonicus. Strains of S. macedonicus are moderately acidifying and proteolytic. Certain strains of S. macedonicus produce bacteriocins, for instance the anti-clostridial lantibiotic macedocin produced by S. macedonicus ACA-DC 198, and exopolysaccharides, for instance the high-molecular-mass and highly texturizing heteropolysaccharide produced by S. macedonicus Sc136. These physiological and technological properties make S. macedonicus a multi-functional, candidate adjunct culture for dairy manufacturing.