Streptococcus thermophilus strain, fermentation process using such strain and product obtained

摘要

The present invention encompasses a Streptococcus thermophilus strain that has been deposited at the Collection Nationale de Cultures de Microorganismes (CNCM) under No. I-it 1477 and mutants that share similar milk acidification characteristics. The invention also covers processes for using the novel strain to prepare fermented dairy products and fermented products produced by these processes. Strain No. I-1477 possesses unique milk acidification properties that distinguish it from other related bacterial strains. Most importantly, the claimed Streptococcus strain exhibits both a rapid rate of acidification, which reduces the risk of bacterial contamination and extremely low post-acidification activity following fermentation, which helps preserve the fermentation products.