Bacterium

• US 20100034924A1
• Filed: 06/08/2007
• Published: 02/11/2010
• Est. Priority Date: 06/16/2006
• Status: Abandoned Application

• Current Assignee: DuPont Nutrition Biosciences ApS (International Flavors & Fragrances Incorporated)
• Original Assignee: DuPont Nutrition Biosciences ApS (International Flavors & Fragrances Incorporated)
• Inventors: Schwobe, Joachim, Horvath, Philippe, Fremaux, Christophe
• Application Number:
  US12/304,913
• Publication Number:
  US 20100034924A1
• Time in Patent Office: Days
• US Class Current: 426/43
• CPC Class Codes: A23C 13/16 containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
• CPC Class Codes: A23C 19/00 Cheese; Cheese preparations; Making thereof cheese substitutes A23C20/00
• CPC Class Codes: A23C 19/0323 using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general using moulds A23C19/0682
• CPC Class Codes: A23C 9/1238 using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
• CPC Class Codes: A23K 10/12 by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
• CPC Class Codes: A23K 10/18 of live microorganisms
• CPC Class Codes: A23L 33/135 Bacteria or derivatives thereof, e.g. probiotics
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2400/249 Thermophilus
• CPC Class Codes: C07K 14/315 from Streptococcus (G), e.g. Enterococci
• CPC Class Codes: C12N 1/205 Bacterial isolates
• CPC Class Codes: C12N 15/746 for lactic acid bacteria (Streptococcus; Lactococcus; Lactobacillus; Pediococcus; Enterococcus; Leuconostoc; Propionibacterium; Bifidobacterium; Sporolactobacillus)
• CPC Class Codes: C12R 2001/46 Streptococcus ; Enterococcus; Lactococcus

Abstract

The present invention relates in one aspect to a fast acidifying lactic acid bacterium that generates a viscosity in fermented milk greater than about 62 Pa·s after 14 days of storage at 6° C.

Claims

1. A fast acidifying lactic acid bacterium that generates a viscosity in fermented milk greater than about 62 Pa·

s after 14 days of storage at 6°

C.

2. The lactic acid bacterium according to claim 1, wherein said bacterium is phage resistant.

3. The lactic acid bacterium according to claim 1, wherein said bacterium is selected from the group consisting of Streptococcus, Lactococcus, Lactobacillus, Leuconostoc, Pediococcus and Bifidobacterium.

4. The lactic acid bacterium according to claim 1, wherein said bacterium is Streptococcus thermophilus.

5. The lactic acid bacterium according to claim 4, or a mutant thereof and/or a variant thereof, wherein said Streptococcus thermophilus belongs to the genetic cluster CLO189.

6. The lactic acid bacterium according to claim 1, or a mutant thereof and/or a variant thereof, wherein said bacterium comprises the sequence set forth in SEQ ID No. 20.

9. A cell culture comprising the lactic acid bacterium according to claim 1.

10. The cell culture according to claim 9, wherein said cell culture is a starter culture, a probiotic culture or a dietary supplement.

11. The cell culture according to claim 9, wherein said culture comprises one or more further lactic acid bacteria selected from the genera consisting of Streptococcus, Lactococcus, Lactobacillus, Leuconostoc, Pediococcus and Bifidobacterium.

12. The cell culture according to claim 9, wherein said culture comprises one or more further lactic acid bacteria selected from the species consisting of Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus casei and/or Bifidobacterium.

13. A food, food additive, feed, nutritional supplement, or probiotic supplement comprising the lactic acid bacterium according to claim 1.

14. A food, food additive, feed, nutritional supplement, or probiotic supplement according to claim 13, wherein the food, food additive, feed, nutritional supplement, or probiotic supplement is a dairy, meat or cereal food, food additive, feed, nutritional supplement, or probiotic supplement

15. A dairy food, food additive, feed, nutritional supplement, or probiotic supplement according to claim 14, wherein the dairy food, food additive, feed, nutritional supplement, or probiotic supplement is a fermented milk, yoghurt, cream, matured cream, cheese, fromage frais, a milk beverage, a processed cheese, a cream dessert, a cottage cheese or infant milk.

16. A food, food additive, feed, nutritional supplement, or probiotic supplement according to claim 15, wherein the milk comprises milk of animal and/or plant origin.

17. A method for preparing a food, food additive, feed, nutritional supplement, or probiotic supplement comprising the step of adding the lactic acid bacterium according to claim 1.

18. The method according to claim 17, wherein said food, food additive, feed, nutritional supplement, or probiotic supplement comprises or consists of a fermented food, food additive, feed, nutritional supplement, or probiotic supplement.

19. The method according to claim 17, wherein said food, food additive, feed, nutritional supplement, or probiotic supplement comprises or consists of a dairy food, food additive, feed, nutritional supplement, or probiotic supplement.

20. A food, food additive, feed, nutritional supplement, or probiotic supplement obtained or obtainable by the method of claim 17.

21. Use of the lactic acid bacterium according to claim 1 for preparing a food, food additive, feed, nutritional supplement, or probiotic supplement.

22. A method for modulating or modifying the viscosity of a food, food additive, feed, nutritional supplement, or probiotic supplement, comprising adding the lactic acid bacterium according to claim 1.

23. A food, food additive, feed, nutritional supplement, or probiotic supplement obtained or obtainable by the method of claim 22.

7. A lactic acid bacterium or a mutant thereof and/or a variant thereof, comprising the sequence set forth in SEQ ID No. 19 or a homologue thereof with at least 75% identity thereto.

8. An isolated Streptococcus thermophilus strain deposited at DSMZ (Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Mascheroder Weg 1 b, D-38124 Braunschweig) under deposit number 18344 on 14 Jun. 2006 or a mutant thereof and/or a variant thereof.

24. Use of the strain according to claim 8 for modifying the viscosity of a food, food additive, feed, nutritional supplement, or probiotic supplement.

25. A method for identifying a bacterium belonging to the genus Streptococcus comprising the step of screening the bacterium for the sequence set forth in SEQ ID No. 19 or a homologue thereof with at least 75% identity thereto.

31. A method according to claim 25, wherein the bacterium belonging to the genus Streptococcus is Streptococcus thermophilus.

32. A method according to claim 31, wherein the Streptococcus thermophilus strain belongs to the genetic cluster CLO189.

33. A method according to claim 31, wherein the Streptococcus thermophilus strain has substantially the same characteristics as the Streptococcus thermophilus strain deposited at DSMZ (Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Mascheroder Weg 1 b, D-38124 Braunschweig) under deposit number 18344 on 14 Jun. 2006.

34. A method according to claim 31, wherein the Streptococcus thermophilus strain is the same as the Streptococcus thermophilus strain deposited at DSMZ (Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Mascheroder Weg 1 b, D-38124 Braunschweig) under deposit number 18344 on 14 Jun. 2006.

35. A bacterium belonging to the genus Streptococcus that is identified or identifiable by the method according to claim 25.

26. A method for identifying a bacterium belonging to the genus Streptococcus comprising the step of amplifying the CRISPR locus of a bacterium using at least one forward and at least one reverse oligonucleotide primer, wherein each of the primers flank opposite sides of one or more CRISPR spacers that are absent in Streptococcus thermophilius DSMZ-18344.

27. A method according to claim 26, wherein the forward oligonucleotide primer hybridises to SEQ ID No. 1 and the reverse oligonucleotide primer hybridises to any of SEQ ID No. 2, SEQ ID No. 3, SEQ ID No. 4, SEQ ID No. 5, SEQ ID No. 6, SEQ ID No. 7, SEQ ID No. 8, SEQ ID No. 9, SEQ ID No. 10, SEQ ID No. 11, SEQ ID No. 12, SEQ ID No. 13, SEQ ID No. 14, SEQ ID No. 15, SEQ ID No. 16 and/or SEQ ID No. 17.

28. A method according to claim 26, wherein the forward oligonucleotide primer hybridises to any of SEQ ID No. 2, SEQ ID No. 3, SEQ ID No. 4, SEQ ID No. 5, SEQ ID No. 6, SEQ ID No. 7 and/or SEQ ID No. 8 and a reverse oligonucleotide primer hybridises to any of SEQ ID No. 9, SEQ ID No. 10, SEQ ID No. 11, SEQ ID No. 12, SEQ ID No. 13, SEQ ID No. 14, SEQ ID No. 15, SEQ ID No. 16 and/or SEQ ID No. 17.

29. A method according to claim 26, wherein the forward oligonucleotide primer hybridises to any of SEQ ID No. 2, SEQ ID No. 3, SEQ ID No. 4, SEQ ID No. 5, SEQ ID No. 6, SEQ ID No. 7 and/or SEQ ID No. 8 and the reverse oligonucleotide primer hybridises to SEQ ID No. 18.

30. A method according to claim 26, wherein the forward oligonucleotide primer hybridises to any of SEQ ID No. 9, SEQ ID No. 10, SEQ ID No. 11, SEQ ID No. 12, SEQ ID No. 13, SEQ ID No. 14, SEQ ID No. 15, SEQ ID No. 16 and/or SEQ ID No. 17 and the reverse oligonucleotide primer hybridises to SEQ ID No. 18.

36. A nucleotide sequence comprising the sequence set forth in SEQ ID No. 19 or a homologue thereof with at least 75% identity thereto.

37. A nucleotide sequence complementary to the nucleotide sequence of claim 36.

38. A construct or a vector comprising the nucleotide sequence according to claim 36.

39. A host cell comprising the construct or the vector according to claim 38.

40. An oligonucleotide primer that is capable of hybridising to the nucleotide sequence of claim 36.

41. Use of an oligonucleotide primer according to claim 40 for identifying a bacterium belonging to the genus Streptococcus.

42. (canceled)