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Genetic cluster of strains of streptococcus thermophilus having appropriate acidifying and texturizing properties for dairy fermentations

A technology for Streptococcus thermophilus and dairy products, applied in the field of genetic clustering, which can solve problems such as difficulties and small number of strains

Inactive Publication Date: 2009-12-02
DUPONT NUTRITION BIOSCIENCES APS
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  • Abstract
  • Description
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Problems solved by technology

In the case of textured and rapidly acidified ferments, this approach is difficult due to the small number of strains with these functional properties

Method used

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  • Genetic cluster of strains of streptococcus thermophilus having appropriate acidifying and texturizing properties for dairy fermentations
  • Genetic cluster of strains of streptococcus thermophilus having appropriate acidifying and texturizing properties for dairy fermentations
  • Genetic cluster of strains of streptococcus thermophilus having appropriate acidifying and texturizing properties for dairy fermentations

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Embodiment Construction

[0039] biomaterials

[0040] Table 1 and Table 3 show several strains used in the study. Several of these strains were obtained from the Danisco collection of strains and phages (DGCC: Danisco Global Culture Collection). Preparation of cultures of these strains was accomplished according to standard microbiological methods.

[0041] Table 1: Description of several strains used in the study

[0042]

[0043]

[0044] CNCM I-3617 Strain Belongs to a New Genetic Cluster

[0045] Recent determination of the complete chromosomal sequences of two S. thermophilus strains, CNRZ1066 and LMG18311, revealed a high level of conservation of genetic content and gene organization in this species (Bolotin et al., 2004). One of the rare regions presenting the main genetic differences between these two strains corresponds to the eps locus encoding genes involved in the biosynthesis of exopolysaccharides. Furthermore, since several eps sequences have been identified for various S. ther...

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Abstract

The invention relates to a genetic cluster of strains of Streptococcus thermophilus, which have a lysotype distinct from that of the strains currently used. Within this cluster novel acidifying and lexturizing strains have been identified.

Description

technical field [0001] The present invention relates to a genetic cluster of S. thermophilus strains with appropriate acidifying and texturizing properties for dairy fermentation. Background technique [0002] Phages are viruses that attack bacteria. When a virus attacks, a phage infects a bacterial culture and multiplies, ultimately killing the culture. These bacteriophages have a very significant technological impact on the milk processing industry (production of cheese, yoghurt and fermented milk), since they can lead to a complete cessation of fermentation and thus prevent the production of derivative products of these milks. [0003] One way to combat the problem of infection of fermentations caused by bacteriophages is to use strains with an appropriate spectrum of susceptibility to bacteriophages. In particular, producers of fermented milks have developed strategies to combat phages by constructing ferments consisting of several strains with different lysotypes and ...

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Application Information

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IPC IPC(8): C12N1/20A23C9/123C12R1/46
CPCC12N1/20C12R1/46A23C9/1238C12N15/52C12N1/205C12R2001/46
Inventor 克里斯托夫·弗雷莫帕斯卡尔·富尔卡谢埃莉斯·马努里菲利普·霍瓦特
Owner DUPONT NUTRITION BIOSCIENCES APS
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