Genetic Cluster of Strains of Streptococcus Thermophilus Having Unique Rheological Properties for Dairy Fermentation

• US 20110236530A1
• Filed: 12/14/2009
• Published: 09/29/2011
• Est. Priority Date: 12/12/2008
• Status: Active Grant

• Current Assignee: International N&H Denmark APS (International Flavors & Fragrances Incorporated)
• Original Assignee: Danisco A/S (International Flavors & Fragrances Incorporated)
• Inventors: Manoury, Elise, Fourcassie, Pascal, Horvath, Philippe, Fremaux, Christophe
• Granted Patent: US 8,771,766 B2
• Time in Patent Office: Days
• US Class Current: 426/43
• CPC Class Codes: A23C 19/00 Cheese; Cheese preparations; Making thereof cheese substitutes A23C20/00
• 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: A23V 2400/249 Thermophilus
• CPC Class Codes: C12N 1/205 Bacterial isolates
• CPC Class Codes: C12R 2001/46 Streptococcus ; Enterococcus; Lactococcus

Abstract

The invention relates to a genetic cluster of strains of S. thermophilus, wherein the milk fermented with said strains is highly viscous and weakly ropy. The invention also relates to a genetic cluster of strains of S. thermophilus, wherein the genome of said strains comprises a CRISPR locus having the nucleotide sequence of SEQ ID No 1.

Claims

1. A strain of Streptococcus thermophilus, wherein the milk fermented with said strain has a viscosity greater than about 55 Pa·

s when measured with Test A and a Caber Relative Break-up Time of less than about 0.015 second when measured with Test B.

5. The strain according to any one of claims 1-4, wherein said strain is the strain of Streptococcus thermophilus deposited under the Budapest Treaty on 7^th of Oct. 2008 in the name of Danisco Deutschland GmbH at the Deutsche Sammlung von Mikroorganismen and Zellkulturen under number DSM 21892 or a mutant thereof.

2. A strain of Streptococcus thermophilus, wherein the genome of said strain comprises a CRISPR locus having the nucleotide sequence of SEQ ID No 1 or a derivative thereof having at least 90% of identity with SEQ ID No 1.

4. The strain according to claim 2 or 3, wherein the milk fermented with said strain has a viscosity greater than about 55 Pa·

s when measured with Test A and a Caber Relative Break-up Time of less than about 0.015 second when measured with Test B.

16. The strain according to claim 2, wherein said derivative has at least 95% of identity with SEQ ID No 1.

17. The strain according to claim 2, wherein said derivative has at least 98% of identity with SEQ ID No 1.

18. The strain according to claim 2, wherein said derivative has at least 99% of identity with SEQ ID No 1.

3. A strain of Streptococcus thermophilus, wherein the genome of said strain comprises a CRISPR locus comprising a nucleotide sequence selected from the group consisting 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, and SEQ ID No 12 or a derivative thereof having at least 90% of identity, with 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 or SEQ ID No 12.

8. A method for preparing fermented dairy products, wherein said method comprises fermenting a milk substrate with a strain according to claim 3.

9. The method according to claim 8, wherein the milk substrate is natural or reconstituted milk, skimmed or otherwise, or milk-based media or media based on products of dairy origin.

10. The method according to claim 8, wherein the milk substrate comprises items commonly used for the preparation of milk desserts, selected from the group consisting of fruits, chocolate chips, cereals, sweetened products and liquid chocolates.

11. A dairy product obtainable by the method as defined in claim 8.

13. A dairy product comprising a strain as defined in claim 3.

14. The dairy product according to claim 11 or 13, wherein said dairy product is a fermented milk, a yogurt, a matured cream, a cheese, a fromage frais, a milk drink, a dairy product retentate, a processed cheese, a cream dessert, a cottage cheese or an infant milk.

15. The dairy product according to claim 11, 13 or 14, wherein said dairy product comprises milk of animal and/or plant origin.

19. The strain according to claim 3, wherein said derivative has at least 94% of identity with 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 or SEQ ID No 12.

20. The strain according to claim 3, wherein said derivative has at least 96% of identity with 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 or SEQ ID No 12.

21. The strain according to claim 3, wherein said derivative has at least 99% of identity with 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 or SEQ ID No 12.

6. The strain of Streptococcus thermophilus deposited under the Budapest Treaty on 7^th of Oct. 2008 in the name of Danisco Deutschland GmbH at the Deutsche Sammlung von Mikroorganismen and Zellkulturen under number DSM 21892.

7. (canceled)

12. (canceled)