Strains of streptococcus thermophilus with enhanced texturing properties

Abstract

The present invention relates to improved strains of Streptococcus thermophilus as well as methods for generating such strains of Streptococcus thermophilus exhibiting modified rheological properties in fermented milk.

Description

[0001]STRAINS OF STREPTOCOCCUS THERMOPHILUS WITH ENHANCED TEXTURINGPROPERTIES FIELD OF THE INVENTIONThe present invention relates to improved strains of Streptococcus thermophilus as well asmethods for generating such strains of Streptococcus thermophilus exhibiting modified rheological properties in fermented milk. BACKGROUND OF THE INVENTIONThe food industry uses bacteria in order to improve the taste and the texture of foods andalso to extend the shelf life of these foods. In the case of the dairy industry, lactic acidbacteria are commonly used in order to, for example, bring about the acidification of milk (byfermentation) and to texturize the product into which they are incorporated. Among the lacticacid bacteria commonly used in the food industry are strains of the genera Lactococcus,Lactobacillus, Companilactobacillus, Lacticaseibacillus, Lactiplantibacillus, Latilactobacillus, Lentilactobacillus, Levilactobacillus, Ligilactobacillus, Limosilactobacillus, Streptococcus, and Bifidobacterium.The lactic acid bacteria of the species Streptococcus thermophilus are used extensively aloneor in combination with other bacteria for the production of food products, in particular fermented products. They are used in particular in the formulation of the ferments used for the production of fermented milks, for example yogurts. Certain bacteria play a dominant role in the development of the texture of the fermented product. This characteristic is closely linked to the production of polysaccharides. Among the strains of Streptococcus thermophilus it is possible to distinguish texturizing and non-texturizing strains.In Streptococcus thermophilus, the eps gene cluster codes for multiple proteins that areinvolved in the production of exopolysaccharides (EPS), that are known to contribute substantially to rheological properties of fermented milks. A typical eps gene cluster consists of five highly conserved genes epsA, epsB, epsC, epsD and epsE, and a variable region, which includes the polymerase gene wzy, the flippase gene wzx, one or more glucosyltransferasegenes and / or other polymer-modifying genes.There is a continuing need in the art to provide improved bacterial strains for use in the food / feed industry - such as bacterial strains that have improved texturizing properties. BRIEF DESCRIPTION OF THE DRAWINGSFigure 1. Nucleotide sequence alignment of epsC genes from various strains (SEQ ID NO:1-SEQ ID NO:5).Figure 2. Amino acid sequence alignment of EpsC proteins from various strains (SEQ IDNO:6-SEQ ID NO:10). Figure 3. Nucleotide sequence alignment of epsC genes from strains DSM28255, DSM 35421(DGCC11908) and DSM 35422 (DGCC13733) (SEQ ID NO:1, SEQ ID NO:14-15).Figure 4. Amino acid sequence alignment of epsC genes from strains DSM28255, DSM 35421(DGCC11908) and DSM 35422 (DGCC13733) (SEQ ID NO:6, SEQ ID NO:16-17).SUMMARY OF THE INVENTION It is an object of embodiments of the invention to provide bacterial strains of Streptococcusthermophilus exhibiting modified rheological properties in fermented milk.The present invention relates in a broad aspect to methods for generating a Streptococcusthermophilus strain exhibiting modified rheological properties in fermented milk relative tothe parental strain, as well as Streptococcus thermophilus strains obtainable by this method.Accordingly, in a first aspect the present invention relates to a method for generating aStreptococcus thermophilus strain exhibiting modified rheological properties in fermentedmilk relative to a parental strain; which method comprises the steps of: a) introducing one or more mutations in the nucleotide sequence of the epsC gene of aparental strain, which mutation induces an amino acid substitution, deletion or addition ofone or more amino acids at a position defined by positions 50-95, such as positions 53-72, or positions 80-92 of SEQ ID NO:7; and b) selecting a mutant strain from step a) with such modified rheological properties.In a second aspect the present invention relates to a Streptococcus thermophilus strainobtainable by the method according to the invention.In a third aspect the present invention relates to a Streptococcus thermophilus strain selectedfrom a) a strain deposited under accession number DSM 34180 on 02 February 2022, at the DSMZ or a mutant thereof; b) a strain deposited under accession number DSM 34181 on 02 February 2022, at the DSMZ or a mutant thereof; c) a strain deposited under accession number DSM 34183 on 02 February 2022, at the DSMZ or a mutant thereof; d) a strain deposited under accession number DSM 34184 on 02 February 2022, at the DSMZ or a mutant thereof; e) a strain deposited under accession number DSM 34132 on 18 January 2022, at the DSMZ or a mutant thereof; f) a strain deposited under accession number DSM 34182 on 02 February 2022, at the DSMZ or a mutant thereof;g) a strain deposited under accession number DSM 34185 on 02 February 2022, at the DSMZor a mutant thereof; h) a strain deposited under accession number DSM 34186 on 02 February 2022, at the DSMZ or a mutant thereof; andi) a strain deposited under accession number DSM 34410 on 26 October 2022 at the DSMZ, ora mutant thereof.j) a strain deposited under accession number DSM 35421 on 06 May 2025 at the DSMZ, or amutant thereof.k) a strain deposited under accession number DSM 35422 on 06 May 2025 at the DSMZ, or amutant thereof.All strains have been deposited under the Budapest Treaty in the name of DuPont NutritionBiosciences ApS or International N&H Denmark ApS (for DSM35421 and DSM35422) at the Leibniz-Institute DSMZ-German Collection of Microorganisms and Cell Cultures, Inhoffenstrasse 7B, D-38124 Braunschweig, Germany. In a further aspect the present invention relates to a culture, such as a starter culturecomprising a Streptococcus thermophilus strain of the invention, and optionally at least oneother bacterial strain and / or ingredient(s).In a further aspect the present invention relates to a kit-of-part comprising or consisting of a)the Streptococcus thermophilus strain of the invention, and b) at least one other bacterialstrain and / or ingredient(s). In some embodiments this at least one other bacterial strain is selected from the list consisting of genera Lactococcus, Lactobacillus, Companilactobacillus, Lacticaseibacillus, Lactiplantibacillusm, Latilactobacillus, Lentilactobacillus, Levilactobacillus, Ligilactobacillus, Limosilactobacillus, Streptococcus, or Bifidobacterium, such as a Lactococcuslactis, Lactococcus cremoris, Lactobacillus acidophilus, Lactobacillus delbrueckii,Lacticaseibacillus casei, Lacticaseibacillus paracasei, Lacticaseibacillus rhamnosusLactoplantibacillus plantarum, and Limosilactobacillus fermentum.In a further aspect the present invention relates to a food or feed product comprising the Streptococcus thermophilus strain, the culture, or the kit-of-part of the invention, in particular a dairy, meat or cereal food or feed product, in particular a fermented dairy foodproduct. In some embodiments the food product is selected from a fresh fermented milkproduct, such as a yoghurt or a cheese, or from a plant-based product. In a further aspect the present invention relates to a method to manufacture a fermented product, comprising: a) inoculating a substrate, in particular a milk substrate, with the Streptococcus thermophilus strain, the culture, or the kit-of-part of the invention; and b) fermenting the inoculated substrate obtained from step a) to obtain a fermentedproduct, preferably a fermented dairy product. In some embodiments the fermented productis selected from a fresh fermented milk product, such as a yoghurt or a cheese, or from afermented plant-based product. In a further aspect the present invention relates to a method for selecting a Streptococcusthermophilus strain exhibiting modified rheological properties in fermented milk relative to areference strain, such as any reference strain selected from DSM 34180, DSM 34132 or DSM 35421; which method comprises the step of selecting a strain comprising one or more specific amino acid in the EpsC protein independently selected from a) A at a position corresponding to position 53 of SEQ ID NO:7, b) A or L at a position corresponding to position 55 of SEQ ID NO:7, c) A at a position corresponding to position 58 of SEQ ID NO:7, d) D at a position corresponding to position 59 of SEQ ID NO:7, e) A at a position corresponding to position 60 of SEQ ID NO:7,f) T at a position corresponding to position 62 of SEQ ID NO:7,g) G at a position corresponding to position 65 of SEQ ID NO:7,h) NN at a position corresponding to position 67 of SEQ ID NO:7,i) D at a position corresponding to position 72 of SEQ ID NO:7, j) V at a position corresponding to position 80 of SEQ ID NO:7, k) F or G or T at a position corresponding to position 86 of SEQ ID NO:7, l) A at a position corresponding to position 87 of SEQ ID NO:7, m) D or E or F or G or L or M or P or T at a position corresponding to position 89 of SEQ ID NO:7, n) A at a position corresponding to position 92 of SEQ ID NO:7, o) I at a position corresponding to position 86 of SEQ ID NO:7, p) L at a position corresponding to position 66 of SEQ ID NO:7, q) E at a position corresponding to position 71 of SEQ ID NO:7, r) A at a position corresponding to position 72 of SEQ ID NO:7, s) F at a position corresponding to position 78 of SEQ ID NO:7, t) T at a position corresponding to position 80 of SEQ ID NO:7, and u) K at a position corresponding to position 81 of SEQ ID NO:7. DETAILED DESCRIPTION OF THE INVENTION The present inventors have found that EPS produced by Streptococcus thermophilus are ofparamount importance for starter culture design, mainly for fresh fermented milk applicationand for cheese application. In particular, the present inventors have studied the role of the epsC gene on EPS moleculestructure and its impact on yoghurt rheology. Changing epsC gene allele from a donor strainto a recipient strain by using natural transformation has been shown to change a strain frombeing weakly texturizing to being strongly texturizing, and vice-versa.This has led the present inventors to identify specific positions in the epsC gene, which arehighly decisive for the rheological and texturizing properties of the Streptococcusthermophilus strains in question.More precisely a polysaccharide chain-length determinant domain (ref. InterPro IPR003856;Pfam 02706) was identified to span from positions 10-99, and thus containing residuesimportant for the EpsC function. The comparison of a large number of EpsC protein allelesfrom various S. thermophilus strains further showed that the polysaccharide chain-length determinant domain contains a specific segment spanning from positions 82 to 103, where the sequence is highly conserved. This region spanning positions 50 to 95 contains the residues 86 and 89, which by the present inventors were shown to have a major impact on the rheological and texturizingproperties of the S. thermophilus strains tested. Most positions in this region were found tohave a high level of sequence conservation when comparing hundreds of naturally occurringalleles and were found to be critical for the EpsC protein function. Despite being rare, aminoacid changes exist in this segment of the epsC gene; the present inventors identified heretwo amino acid changes in this segment (at position 86 and 89) that were found to have an impact on the function of EpsC. Specifically, the replacement of SEQ ID NO:7 by SEQ ID NO:8 (modification of position 89 ofSEQ ID NO:7) or the replacement of SEQ ID NO:10 by SEQ ID NO:9 (modification of position86 of SEQ ID NO:10) will increase shear stress at 350s-1 or increase the viscosity. Similarly,the replacement of SEQ ID NO:8 by SEQ ID NO:7 (modification of position 89 of SEQ IDNO:8) or the replacement of SEQ ID NO:9 by SEQ ID NO:10 (modification of position 86 ofSEQ ID NO:9) will decrease shear stress at 350s-1 or decrease the viscosity.Accordingly, and as detailed above in a broad aspect the present invention relates to amethod for generating a S. thermophilus strain exhibiting modified rheological properties in fermented milk relative to a parental strain; which method comprises the steps of: a)introducing one or more mutations in the nucleotide sequence of the epsC gene of a parentalstrain, which mutation induces an amino acid substitution, deletion or addition of one or more amino acids at a position defined by positions 50-95, such as positions 53-72, or positions 80-92 of SEQ ID NO:7; and b) selecting a mutant strain from step a) with such modified rheological properties. It is to be understood that modified rheological properties may refer to both an increase or a decrease in the shear stress or the viscosity. Each modification of rheological properties may be an advantage depending on the specific need and product being produced. In some embodiments the method introduces one or more mutations in the epsC gene by using natural transformation.In some embodiments the method introduces one or more mutations in the epsC gene byusing classical genetic engineering techniques.In some embodiments the method comprises or consists of a change at one single nucleotide position, such as a change making one amino acid substitution only.In some embodiments the method comprises a change of the entire epsC gene allele from adonor strain to a recipient strain.In some embodiments the donor strain is selected from a Streptococcus thermophilus straindeposited under accession number DSM 34181 on 02 February 2022 at the DSMZ, or amutant thereof; and a Streptococcus thermophilus strain deposited under accession numberDSM 34182 on 02 February 2022 at the DSMZ, or a mutant thereof; and a Streptococcusthermophilus strain deposited under accession number DSM 28255 on January 14, 2014 atthe DSMZ, or a mutant thereof. In some embodiments the one or more mutations in the nucleotide sequence of the epsC gene is at a position corresponding to nucleotide position 256 and / or position 266 of SEQ ID NO:2, and / or at a position corresponding to a position selected from 198, 211, 215, 233, 238, 239, and 243 in the sequence as defined by SEQ ID NO:15.In some embodiments the mutation induces an increase in the shear stress at 350s-1 or anincrease in the viscosity. In some embodiments the mutation induces an increase in the complex modulus at 1 hertz (G*). In some embodiments the mutation induces a decrease in the complex modulus at 1 hertz (G*). In some embodiments the mutation induces an amino acid substitution at position 53 of SEQ ID NO:7, such as an T to A substitution at a position corresponding to position 53 of SEQ ID NO:7. In some embodiments the mutation induces an amino acid substitution at position 55 of SEQ ID NO:7, such as an R to A or an R to L substitution at a position corresponding to position 55 of SEQ ID NO:7. In some embodiments the mutation induces an amino acid substitution at position 58 of SEQ ID NO:7, such as an V to A substitution at a position corresponding to position 58 of SEQ ID NO:7. In some embodiments the mutation induces an amino acid substitution at position 59 of SEQ ID NO:7, such as an V to D substitution at a position corresponding to position 59 of SEQ ID NO:7. In some embodiments the mutation induces an amino acid substitution at position 60 of SEQ ID NO:7, such as an N to A substitution at a position corresponding to position 60 of SEQ ID NO:7. In some embodiments the mutation induces an amino acid substitution at position 62 of SEQ ID NO:7, such as an A to T substitution at a position corresponding to position 62 of SEQ IDNO:7.In some embodiments the mutation induces an amino acid substitution at position 65 of SEQ ID NO:7, such as an N to G substitution at a position corresponding to position 65 of SEQ ID NO:7. In some embodiments the mutation induces an amino acid substitution at position 67 of SEQ ID NO:7, such as an addition of an additional N at a position corresponding to position 67 of SEQ ID NO:7. In some embodiments the mutation induces an amino acid substitution at position 72 of SEQ ID NO:7, such as an A to D substitution at a position corresponding to position 72 of SEQ ID NO:7. In some embodiments the mutation induces an amino acid substitution at position 80 of SEQ ID NO:7, such as an T to V substitution at a position corresponding to position 80 of SEQ ID In some embodiments the mutation induces an amino acid substitution at position 86 of SEQ ID NO:7, such as an I to F, or an I to G, or an I to T substitution at a position corresponding to position 86 of SEQ ID NO:7. In some embodiments the mutation induces an amino acid substitution at position 87 of SEQ ID NO:7, such as an I to A substitution at a position corresponding to position 87 of SEQ ID NO:7. In some embodiments the mutation induces an amino acid substitution at position 89 of SEQ ID NO:7, such as an S to D, or an S to E, or an S to F, or an S to G, or an S to L, or an S to M, or an S to P, or an S to T substitution at a position corresponding to position 89 of SEQ ID NO:7. In some embodiments the mutation induces an amino acid substitution at position 92 of SEQ ID NO:7, such as a V to A substitution at a position corresponding to position 92 of SEQ ID NO:7. In some embodiments the mutation induces an amino acid substitution at position 89 of SEQ ID NO:7, such as an L to S substitution at a position corresponding to position 89 of SEQ IDNO:7.In some embodiments the mutation induces an amino acid substitution at position 89 ofSEQ ID NO:8, such as an L to S substitution at a position corresponding to position 89 of SEQID NO:8.In some embodiments the mutation induces an amino acid substitution at position 86 of SEQID NO:9, such as an F to I substitution at a position corresponding to position 86 of SEQ IDNO:6. In some embodiments the mutation induces an amino acid substitution at position 86 of SEQ ID NO:7, such as an F to I substitution at a position corresponding to position 86 of SEQ ID NO:7. In some embodiments the mutation induces an amino acid substitution at position 66 of SEQ ID NO:7, such as an N to L substitution at a position corresponding to position 66 of SEQ ID NO:7. In some embodiments the mutation induces an amino acid substitution at position 71 of SEQ ID NO:7, such as an Q to E substitution at a position corresponding to position 66 of SEQ ID NO:7. In some embodiments the mutation induces an amino acid substitution at position 72 of SEQ ID NO:7, such as a D to A substitution at a position corresponding to position 66 of SEQ ID In some embodiments the mutation induces an amino acid substitution at position 78 of SEQ ID NO:7, such as an Y to F substitution at a position corresponding to position 66 of SEQ ID NO:7. In some embodiments the mutation induces an amino acid substitution at position 80 of SEQ ID NO:7, such as an V to T substitution at a position corresponding to position 66 of SEQ ID NO:7. In some embodiments the mutation induces an amino acid substitution at position 81 of SEQ ID NO:7, such as an N to K substitution at a position corresponding to position 66 of SEQ ID NO:7.In some embodiments the Streptococcus thermophilus strain obtained is characterized by:a) containing the sequence of its epsC gene comprising a nucleotide A at a positioncorresponding to position 256 in the sequence as defined by SEQ ID NO:2; and / orb) containing the sequence of its epsC gene comprising a nucleotide T at a positioncorresponding to position 266 in the sequence as defined by SEQ ID NO:3, and / orc) containing the sequence of its epsC gene comprising a nucleotide G at a positioncorresponding to position 198 in the sequence as defined by SEQ ID NO:15 and / ord) containing the sequence of its epsC gene comprising a nucleotide G at a positioncorresponding to position 211 in the sequence as defined by SEQ ID NO:15 and / ore) containing the sequence of its epsC gene comprising a nucleotide C at a positioncorresponding to position 215 in the sequence as defined by SEQ ID NO:15 and / orf) containing the sequence of its epsC gene comprising a nucleotide T at a positioncorresponding to position 233 in the sequence as defined by SEQ ID NO:15 and / org) containing the sequence of its epsC gene comprising a nucleotide A at a positioncorresponding to position 238 in the sequence as defined by SEQ ID NO:15 and / orh) containing the sequence of its epsC gene comprising a nucleotide C at a positioncorresponding to position 239 in the sequence as defined by SEQ ID NO:15 and / ori) containing the sequence of its epsC gene comprising a nucleotide A at a positioncorresponding to position 243 in the sequence as defined by SEQ ID NO:15. In some embodiments the modified rheological properties in fermented milk of saidStreptococcus thermophilus strain are measured as an increased viscosity of the fermentedmilk expressed in Centipoises (cps) using a Brookfield viscometer as compared to said parental strain, such as with value higher than 40,000, such as higher than 45,000, such as higher than 50,000, such as higher than 55,000, such as higher than 60,000, such as higher than 65,000 as measured using a Brookfield viscometer as described herein. In some embodiments the modified rheological properties in fermented milk of saidStreptococcus thermophilus strain are measured as an increased slope between 40 s-1 and160 s-1(Pa.s) as compared to said parental strain, such as with a value higher than 0.1, such as higher than 0.2, 0.3, 0.4, or 0.5 as measured using a rheometer as described herein. In some embodiments the modified rheological properties in fermented milk of saidStreptococcus thermophilus strain are measured as an increased shear stress at 350 s-1 (Pa)as compared to said parental strain, such as with a value higher than 40, such as higher than 50, 70, 80, 90, 100, 110, 120, 130, 150, 170, or 190 as measured using a rheometer as described herein. In some embodiments the modified rheological properties in fermented milk of saidStreptococcus thermophilus strain are measured as a decreased relative break up time (s) ascompared to said parental strain, such as with a value lower than 0.14, such as lower than 0.13, such as lower than 0.12, such as lower than 0.11, such as lower than 0.10, as measured using a rheometer as described herein. In some embodiments the modified rheological properties in fermented milk of saidStreptococcus thermophilus strain are measured as an increased shear stress at 10 s-1 (Pa)as compared to said parental strain, such as with a value higher than 40, such as higher than 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, or 78 as measured using a rheometer as described herein.In some embodiments the mutation induces a decrease in the shear stress at 350s-1 or adecrease in the viscosity. In some embodiments the parental strain is selected from a Streptococcus thermophilusstrain deposited under accession number DSM 34180 on 02 February 2022 at the DSMZ, or amutant thereof, and a Streptococcus thermophilus strain deposited under accession numberDSM 34132 on 18 January 2022 at the DSMZ, or a mutant thereof and a Streptococcusthermophilus strain deposited under accession number DSM 35421 on 06 May 2025 at theDSMZ, or a mutant thereof.In some embodiments the Streptococcus thermophilus strain obtained by the methods of theinvention is characterized by containing the sequence of its epsC gene comprising anucleotide sequence of any one of SEQ ID NO:2-5, further comprising a nucleotide A at a position corresponding to position 256 in the sequence as defined by SEQ ID NO:2 and / or a nucleotide T at a position corresponding to position 266 in the sequence as defined by SEQ ID NO:3.In some embodiments the Streptococcus thermophilus strain obtained by the methods of theinvention is characterized by containing the sequence of its epsC gene comprising a nucleotide sequence of SEQ ID NO:1, further comprising :- a nucleotide G at a position corresponding to position 198 in the sequence as defined bySEQ ID NO:15 and / or- a nucleotide G at a position corresponding to position 211 in the sequence as defined bySEQ ID NO:15 and / or- a nucleotide C at a position corresponding to position 215 in the sequence as defined bySEQ ID NO:15 and / or- a nucleotide T at a position corresponding to position 233 in the sequence as defined bySEQ ID NO:15 and / or - a nucleotide A at a position corresponding to position 238 in the sequence as defined by SEQ ID NO:15 and / or- a nucleotide C at a position corresponding to position 239 in the sequence as defined bySEQ ID NO:15 and / or- a nucleotide A at a position corresponding to position 243 in the sequence as defined bySEQ ID NO:15. CULTURES AND FOOD PRODUCTS Starter cultures are used extensively in the food industry in the manufacture of products(e.g. fermented products) including milk products - such as yoghurt and cheese. Startercultures used in the manufacture of many fermented milk, cheese and butter productsinclude cultures of bacteria, generally classified as lactic acid bacteria. Such bacterial starter cultures impart specific features to various dairy products by performing a number of functions.Commercial, non-concentrated cultures of bacteria are referred to in industry as 'mothercultures', and are propagated at the production site, for example a dairy factory, before being added to an edible starting material, such as milk, for fermentation. The starter culture propagated at the production site for inoculation into an edible starting material is referred to as the 'bulk starter'. Starter cultures may be inoculated directly into milk without intermediate transfer and / or propagation. Such starter cultures are generally referred to as direct vat set (DVS), or directvat inoculation (DVI) cultures. In commercial settings, it has been found that conversion froma bulk starter system to a DVI culture system has generally provided a pH acidification curve which is slower from the beginning of the inoculation. This resultant slower acidification curvemay result in higher final pH and higher final moistures. The DVI is made by highlyconcentrated cells preparations which can be used directly in a milk vat at a ratio of 0,002 % (W / W) to 0,08 % (W / W). The bacterial starter culture may consist of the lactic acid bacterium described herein, ie., a pure culture. In this case, substantially all, or at least a significant portion of the bacterialstarter culture would generally comprise the same bacterium. In the alternative, the starterculture may comprise several bacterial strains, i.e. it may be defined as a mixed culture.For example, the starter culture may be suitable for use in the dairy industry. When used in the dairy industry the starter culture may additionally comprise a lactic acid bacteria species,a Bifidobacterium species, a Brevibacterium species, and / or a Propionibacterium species.Cultures of lactic acid bacteria are commonly used in the manufacture of fermented milkproducts - such as buttermilk, yoghurt or sour cream, and in the manufacture of butter andcheese, for example Brie or Havarti. Suitable lactic acid bacteria include commonly usedstrains of genus Lactococcus, Lactobacillus, Companilactobacillus, Lacticaseibacillus, Lactiplantibacillusm, Latilactobacillus, Lentilactobacillus, Levilactobacillus, Ligilactobacillus,and Limosilactobacillus, such as a Lactococcus lactis, Lactococcus cremoris, Lactobacillusacidophilus, Lactobacillus delbrueckii, Lacticaseibacillus casei, Lacticaseibacillus paracasei,Lacticaseibacillus rhamnosus Lactoplantibacillus plantarum, and Limosilactobacillusfermentum, or combinations thereof. In addition, probiotic strains such as Bifidobacteriumlactis, Lactobacillus acidophilus, Lacticaseibacillus casei may be added during saidmanufacturing to enhance flavor or to promote health. Cultures including starter cultures may be prepared by techniques well known in the art such as those disclosed in US 4,621,058. By way of example, starter cultures may be prepared by the introduction of an inoculum, for example a bacterium, to a growth medium to produce aninoculated medium and ripening the inoculated medium to produce a starter culture. Driedstarter cultures may be prepared by techniques well known in the art, such as thosediscussed in US 4, 423, 079 and US 4,140,800. Dried starter cultures for use in the presentinvention may be in the form of solid preparations. Examples of solid preparations include, but are not limited to tablets, pellets, capsules, dusts, granules and powders which may be wettable, spray-dried, freeze-dried or lyophilized. Any product, which is prepared from, contains or comprises a Streptococcus thermophilus strain according to the present invention is also contemplated in accordance with the presentinvention. Suitable products include, but are not limited to a food, a foodstuff, a foodadditive, a food supplement, a feed, a nutritional supplement, a probiotic supplement, acosmetic product or a pharmaceutical product. These include, but are not limited to, fruits,legumes, fodder crops and vegetables including derived products, grain and grain-derived products, dairy foods and dairy food-derived products, meat, poultry and seafood.The term "food" is used in a broad sense and includes feeds, foodstuffs, food ingredients,food supplements, and functional foods. Here, the term "food" is used in a broad sense - and covers food for humans as well as food for animals (i.e. a feed). In a preferred aspect, the food is for human consumption. As used herein the term "food ingredient" includes a formulation, which is or can be added to foods and includes formulations which can be used at low levels in a wide variety of products that require, for example, acidifying or emulsifying. As used herein, the term "functional food" means a food which is capable of providing not only a nutritional effect and / or a tastesatisfaction but is also capable of delivering a further beneficial effect to consumer. Althoughthere is no legal definition of a functional food, most of the parties with an interest in this area agree that there are foods marketed as having specific health effects. The bacteria described herein may be - or may be added to - a food ingredient, a food supplement, or a functional food.The food may be in the form of a solution or as a solid - depending on the use and / or themode of application and / or the mode of administration.Although fermented milk products are very central for the present invention, theStreptococcus thermophilus strains described herein can potentially be used in the preparation of all food products such as one or more of: confectionery products, dairyproducts, meat products, poultry products, fish products and bakery products. By way ofexample, the bacteria can be used as ingredients to soft drinks, a fruit juice or a beverage comprising whey protein, health teas, cocoa drinks, milk drinks and lactic acid bacteria drinks, yoghurt, drinking yoghurt and wine. Preferably a food as described herein is a dairy product. More preferably, a dairy product as described herein is one or more of the following: a yoghurt, a cheese (such as an acid curd cheese, a hard cheese, a semi-hard cheese, a cottage cheese), a buttermilk, quark, a sour cream, kefir, a fermented whey-based beverage, a koumiss, a milk beverage, a yoghurt drink, a fermented milk, a matured cream, a cheese, a fromage frais, a milk, a dairy product retentate, a process cheese, a cream dessert, or infant milk. Preferably, a food as described herein is a fermented food product. More preferably, a food as described herein is afermented dairy product - such as a milk beverage, a yoghurt drink, a fermented milk, amatured cream, a cheese, a fromage frais, a dairy product retentate, a process cheese, a cream dessert, or infant milk. Preferably the dairy product according to the invention comprises milk of animal and / or plant origin. Milk is understood to mean that of animal origin, such as cow, goat, sheep, buffalo, zebra, horse, donkey, or camel, and the like. The milk may be in the native state, a reconstitutedmilk, a skimmed milk or a milk supplemented with compounds necessary for the growth of the bacteria or for the subsequent processing of fermented milk, such as fat, proteins of a yeast extract, peptone and / or a surfactant, for example. The term milk also applies to what is commonly called vegetable milk, that is to say extracts of plant material which have been treated or otherwise, such as leguminous plants (soya bean, chick pea, lentil and the like) or oilseeds (colza, soya bean, sesame, cotton and the like), which extract contains proteins in solution or in colloidal suspension, which are coagulable by chemical action, by acid fermentation and / or by heat. Finally, the word milk also denotes mixtures of animal milks and of vegetable milks. In one embodiment, the term "milk" means commercial UHT milk supplemented with 3 % (w / w) of semi-skimmed milk powder pasteurized by heating during 10 min + / - 1 min. at 90°C + / - 0.2 °C.In a further aspect there is provided a method for preparing a fermented milk product wherein said process comprises fermenting a milk substrate in the presence of at least the lactic acid bacterium, the culture or the starter culture described herein. Preferably, the milk substrate is milk. Numbered embodiments of the invention:1. A method for generating a Streptococcus thermophilus strain exhibiting modifiedrheological properties in fermented milk relative to a parental strain; which method comprises the steps of: a) introducing one or more mutations in the nucleotide sequence of the epsC gene of aparental strain, which mutation induces an amino acid substitution, deletion or addition of one or more amino acids at a position defined by positions 50-95, such as positions 53-72, or positions 80-92 of SEQ ID NO:7; and b) selecting a mutant strain from step a) with such modified rheological properties. 2. The method according to embodiment 1, which method introduces one or moremutations in the epsC gene by using natural transformation.3. The method according to embodiments 1 or 2, which method comprises or consists of achange at one single nucleotide position, such as a change making one amino acid substitution only.4. The method according to embodiments 1 or 2, which method comprises a change of theentire epsC gene allele from a donor strain to a recipient strain.5. The method according to embodiment 4, which donor strain is selected from aStreptococcus thermophilus strain deposited under accession number DSM 34181 on 02February 2022 at the DSMZ, or a mutant thereof; and a Streptococcus thermophilus straindeposited under accession number DSM 34182 on 02 February 2022 at the DSMZ, or amutant thereof; and a Streptococcus thermophilus strain deposited under accession numberDSM 28255 on January 14, 2014 at the DSMZ, or a mutant thereof 6. The method according to any one of embodiments 1-5, wherein the one or moremutations in the nucleotide sequence of the epsC gene is at a position corresponding tonucleotide position 256 and / or position 266 of SEQ ID NO:2, and / or at a position corresponding to a position selected from 198, 211, 215, 233, 238, 239, and 243 in the sequence as defined by SEQ ID NO:15. 7. The method according to any one of embodiments 1-6, which mutation induces an increase in the shear stress at 350s-1 or an increase in the viscosity.8. The method according to any one of embodiments 1-7, which mutation induces anincrease in the complex modulus at 1 hertz (G*).9. The method according to any one of embodiments 1-7, which mutation induces adecrease in the complex modulus at 1 hertz (G*).10. The method according to any one of embodiments 1-9, which mutation induces anamino acid substitution at position 53 of SEQ ID NO:7, such as a substitution to A at a position corresponding to position 53 of SEQ ID NO:7, such as an T to A substitution at a position corresponding to position 53 of SEQ ID NO:7.11. The method according to any one of embodiments 1-10, which mutation induces anamino acid substitution at position 55 of SEQ ID NO:7, such as a substitution to A or L at a position corresponding to position 55 of SEQ ID NO:7, such as an R to A or an R to L substitution at a position corresponding to position 55 of SEQ ID NO:7.12. The method according to any one of embodiments 1-11, which mutation induces anamino acid substitution at position 58 of SEQ ID NO:7, such as a substitution to A at a position corresponding to position 58 of SEQ ID NO:7, such as an V to A substitution at a position corresponding to position 58 of SEQ ID NO:7.13. The method according to any one of embodiments 1-12, which mutation induces anamino acid substitution at position 59 of SEQ ID NO:7, such as a substitution to D at a position corresponding to position 59 of SEQ ID NO:7, such as an V to D substitution at a position corresponding to position 59 of SEQ ID NO:7.14. The method according to any one of embodiments 1-13, which mutation induces anamino acid substitution at position 60 of SEQ ID NO:7, such as a substitution to A at a position corresponding to position 60 of SEQ ID NO:7, such as an N to A substitution at a position corresponding to position 60 of SEQ ID NO:7.15. The method according to any one of embodiments 1-14, which mutation induces anamino acid substitution at position 62 of SEQ ID NO:7, such as a substitution to T at a position corresponding to position 62 of SEQ ID NO:7, such as an A to T substitution at a position corresponding to position 62 of SEQ ID NO:7.16. The method according to any one of embodiments 1-15, which mutation induces anamino acid substitution at position 65 of SEQ ID NO:7, such as a substitution to G at a position corresponding to position 65 of SEQ ID NO:7, such as an N to G substitution at a position corresponding to position 65 of SEQ ID NO:7.17. The method according to any one of embodiments 1-16, which mutation induces anamino acid substitution at position 67 of SEQ ID NO:7, such as a substitution to NN at a position corresponding to position 67 of SEQ ID NO:7, such as an addition of an additional N at a position corresponding to position 67 of SEQ ID NO:7. 18. The method according to any one of embodiments 1-17, which mutation induces an amino acid substitution at position 72 of SEQ ID NO:7, such as a substitution to D at a position corresponding to position 72 of SEQ ID NO:7, such as an A to D substitution at a position corresponding to position 72 of SEQ ID NO:7.19. The method according to any one of embodiments 1-18, which mutation induces anamino acid substitution at position 80 of SEQ ID NO:7, such as a substitution to V at aposition corresponding to position 80 of SEQ ID NO:7, such as an T to V substitution at a position corresponding to position 80 of SEQ ID NO:7.20. The method according to any one of embodiments 1-19, which mutation induces anamino acid substitution at position 86 of SEQ ID NO:7, such as a substitution to F or G or T at a position corresponding to position 86 of SEQ ID NO:7, such as an I to F, or an I to G, or an I to T substitution at a position corresponding to position 86 of SEQ ID NO:7.21. The method according to any one of embodiments 1-20, which mutation induces anamino acid substitution at position 87 of SEQ ID NO:7, such as a substitution to A at a position corresponding to position 87 of SEQ ID NO:7, such as an I to A substitution at a position corresponding to position 87 of SEQ ID NO:7.22. The method according to any one of embodiments 1-21, which mutation induces anamino acid substitution at position 89 of SEQ ID NO:7, such as a substitution to D or E or F or G or L or M or P or T at a position corresponding to position 89 of SEQ ID NO:7, such as an S to D, or an S to E, or an S to F, or an S to G, or an S to L, or an S to M, or an S to P, or an S to T substitution at a position corresponding to position 89 of SEQ ID NO:7.23. The method according to any one of embodiments 1-22, which mutation induces anamino acid substitution at position 92 of SEQ ID NO:7, such as a substitution to A at a position corresponding to position 92 of SEQ ID NO:7, such as a V to A substitution at a position corresponding to position 92 of SEQ ID NO:7.24. The method according to any one of embodiments 1-23, which mutation induces anamino acid substitution at position 86 of SEQ ID NO:7, such as a substitution to I at a position corresponding to position 86 of SEQ ID NO:7, such as an F to I substitution at a position corresponding to position 86 of SEQ ID NO:7.25. The method according to any one of embodiments 1-24, which mutation induces anamino acid substitution at position 66 of SEQ ID NO:7, such as a substitution to L at aposition corresponding to position 66 of SEQ ID NO:7, such as an N to L substitution at aposition corresponding to position 66 of SEQ ID NO:7. 26. The method according to any one of embodiments 1-25, which mutation induces an amino acid substitution at position 71 of SEQ ID NO:7, such as a substitution to E at a position corresponding to position 71 of SEQ ID NO:7, such as an Q to E substitution at a position corresponding to position 71 of SEQ ID NO:7.27. The method according to any one of embodiments 1-26, which mutation induces anamino acid substitution at position 72 of SEQ ID NO:7, such as a substitution to A at aposition corresponding to position 72 of SEQ ID NO:7, such as a D to A substitution at a position corresponding to position 72 of SEQ ID NO:7.28. The method according to any one of embodiments 1-27, which mutation induces anamino acid substitution at position 78 of SEQ ID NO:7, such as a substitution to F at a position corresponding to position 78 of SEQ ID NO:7, such as an Y to F substitution at a position corresponding to position 78 of SEQ ID NO:7.29. The method according to any one of embodiments 1-28, which mutation induces anamino acid substitution at position 80 of SEQ ID NO:7, such as a substitution to T at a position corresponding to position 80 of SEQ ID NO:7, such as an V to T substitution at a position corresponding to position 80 of SEQ ID NO:7.30. The method according to any one of embodiments 1-29, which mutation induces anamino acid substitution at position 81 of SEQ ID NO:7, such as a substitution to K at a position corresponding to position 81 of SEQ ID NO:7, such as an N to K substitution at a position corresponding to position 81 of SEQ ID NO:7.31. The method according to any one of embodiments 1-30, wherein said Streptococcusthermophilus strain is characterized by:a) containing the sequence of its epsC gene comprising a nucleotide A at a positioncorresponding to position 256 in the sequence as defined by SEQ ID NO:2; and / or b) containing the sequence of its epsC gene comprising a nucleotide T at a position corresponding to position 266 in the sequence as defined by SEQ ID NO:3, and / orc) containing the sequence of its epsC gene comprising a nucleotide G at a positioncorresponding to position 198 in the sequence as defined by SEQ ID NO:15 and / ord) containing the sequence of its epsC gene comprising a nucleotide G at a positioncorresponding to position 211 in the sequence as defined by SEQ ID NO:15 and / ore) containing the sequence of its epsC gene comprising a nucleotide C at a positioncorresponding to position 215 in the sequence as defined by SEQ ID NO:15 and / orf) containing the sequence of its epsC gene comprising a nucleotide T at a positioncorresponding to position 233 in the sequence as defined by SEQ ID NO:15 and / or g) containing the sequence of its epsC gene comprising a nucleotide A at a position corresponding to position 238 in the sequence as defined by SEQ ID NO:15 and / orh) containing the sequence of its epsC gene comprising a nucleotide C at a positioncorresponding to position 239 in the sequence as defined by SEQ ID NO:15 and / ori) containing the sequence of its epsC gene comprising a nucleotide A at a positioncorresponding to position 243 in the sequence as defined by SEQ ID NO:15.32. The method according to any one of embodiments 1-31, which modified rheologicalproperties in fermented milk of said Streptococcus thermophilus strain are measured as anincreased viscosity of the fermented milk expressed in Centipoises (cps) using a Brookfield viscometer as compared to said parental strain, such as with value higher than 40,000, such as higher than 45,000, such as higher than 50,000, such as higher than 55,000, such as higher than 60,000, such as higher than 65,000 as measured using a Brookfield viscometer as described herein.33. The method according to any one of embodiments 1-32, which modified rheologicalproperties in fermented milk of said Streptococcus thermophilus strain are measured as anincreased slope between 40 s-1and 160 s-1(Pa.s) as compared to said parental strain, such as with a value higher than 0.1, such as higher than 0.2, 0.3, 0.4, or 0.5 as measured using a rheometer as described herein.34. The method according to any one of embodiments 1-33, which modified rheologicalproperties in fermented milk of said Streptococcus thermophilus strain are measured as anincreased shear stress at 350 s-1(Pa) as compared to said parental strain, such as with a value higher than 40, such as higher than 50, 70, 80, 90, 100, 110, 120, 130, 150, 170, or 190 as measured using a rheometer as described herein.35. The method according to any one of embodiments 1-34, which modified rheologicalproperties in fermented milk of said Streptococcus thermophilus strain are measured as adecreased relative break-up time (s) as compared to said parental strain, such as with avalue lower than 0.14, such as lower than 0.13, such as lower than 0.12, such as lower than 0.11, such as lower than 0.10, as measured using a rheometer as described herein.36. The method according to any one of embodiments 1-35, which modified rheologicalproperties in fermented milk of said Streptococcus thermophilus strain are measured as anincreased shear stress at 10 s-1 (Pa) as compared to said parental strain, such as with a valuehigher than 40, such as higher than 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, or 78 as measured using a rheometer as described herein.37. The method according to any one of embodiments 1-36, which mutation induces adecrease in shear stress at 350s-1 or a decrease in the viscosity.38. The method according to any one of embodiment 1-37, which mutation induces anamino acid substitution at position 89 of SEQ ID NO:8, such as a substitution to S at aposition corresponding to position 89 of SEQ ID NO:8, such as an L to S substitution at a position corresponding to position 89 of SEQ ID NO:8.39. The method according to any one of embodiments 1-38, which mutation induces anamino acid substitution at position 86 of SEQ ID NO:9, such as a substitution to I at a position corresponding to position 86 of SEQ ID NO:9, such as an F to I substitution at aposition corresponding to position 86 of SEQ ID NO:9.40. The method according to any one of embodiments 1-39, wherein said parental strain isselected from a Streptococcus thermophilus strain deposited under accession number DSM34180 on 02 February 2022 at the DSMZ, or a mutant thereof, and a Streptococcusthermophilus strain deposited under accession number DSM 34132 on 18 January 2022 atthe DSMZ, or a mutant thereof; and a Streptococcus thermophilus strain deposited underaccession number DSM 35421 on 06 May 2025 at the DSMZ, or a mutant thereof.41. The method according to any one of embodiments 1-40, wherein said Streptococcusthermophilus strain is characterized by containing the sequence of its epsC gene comprising anucleotide sequence of any one of SEQ ID NO:1-5, further comprising a nucleotide A at a position corresponding to position 256 in the sequence as defined by SEQ ID NO:2 and / or a nucleotide T at a position corresponding to position 266 in the sequence as defined by SEQ ID NO:3, and / or a nucleotide G at a position corresponding to position 198 in the sequence as defined by SEQ ID NO:15 and / or a nucleotide G at a position corresponding to position 211 in the sequence as defined by SEQ ID NO:15 and / or a nucleotide C at a position corresponding to position 215 in the sequence as defined by SEQ ID NO:15 and / or a nucleotide T at a position corresponding to position 233 in the sequence as defined by SEQ ID NO:15 and / or a nucleotide A at a position corresponding to position 238 in the sequence as defined by SEQ ID NO:15 and / or a nucleotide C at a position corresponding to position 239 in the sequence as defined by SEQ ID NO:15 and / or a nucleotide A at a position corresponding to position 243 in the sequence as defined by SEQ ID NO:15. 42. A Streptococcus thermophilus strain obtainable by the method according to any one of embodiments 1-41.43. A Streptococcus thermophilus strain selected froma) a strain deposited under accession number DSM 34180 on 02 February 2022 at the DSMZ, or a mutant thereof; b) a strain deposited under accession number DSM 34181 on 02 February 2022 at the DSMZ, or a mutant thereof; c) a strain deposited under accession number DSM 34183 on 02 February 2022 at the DSMZ, or a mutant thereof; d) a strain deposited under accession number DSM 34184 on 02 February 2022 at the DSMZ, or a mutant thereof; e) a strain deposited under accession number DSM 34132 on 18 January 2022 at the DSMZ, or a mutant thereof; f) a strain deposited under accession number DSM 34182 on 02 February 2022 at the DSMZ, or a mutant thereof;g) a strain deposited under accession number DSM 34185 on 02 February 2022 at the DSMZ,or a mutant thereof; h) a strain deposited under accession number DSM 34186 on 02 February 2022 at the DSMZ, or a mutant thereof; andi) a strain deposited under accession number DSM 34410 on 26 October 2022 at the DSMZ, ora mutant thereof.j) a strain deposited under accession number DSM 35421 on 06 May 2025 at the DSMZ, or amutant thereof.k) a strain deposited under accession number DSM 35422 on 06 May 2025 at the DSMZ, or amutant thereof.44. A culture, such as a starter culture comprising a Streptococcus thermophilus strain ofany one of embodiments 42-43, and optionally at least one other bacterial strain and / or ingredient(s).45. A kit-of-part comprising or consisting of a) the Streptococcus thermophilus strainaccording to any one of embodiments 42-43, and b) at least one other bacterial strain and / or ingredient(s).46. The culture of embodiment 44 or the kit-of-part of embodiment 45, wherein the at leastone other bacterial strain is selected from the list consisting of genus Lactococcus, Lactobacillus, Companilactobacillus, Lacticaseibacillus, Lactiplantibacillusm, Latilactobacillus, Lentilactobacillus, Levilactobacillus, Ligilactobacillus, Limosilactobacillus, and Bifidobacterium, such as a Lactococcus lactis, Lactococcus cremoris, Lactobacillus acidophilus, Lactobacillusdelbrueckii, Lacticaseibacillus casei, Lacticaseibacillus paracasei, Lacticaseibacillus rhamnosusLactoplantibacillus plantarum, and Limosilactobacillus fermentum.47. A food or feed product comprising the Streptococcus thermophilus strain of any one ofembodiments 42-43, the culture of embodiment 44, or the kit-of-part of embodiment 45, in particular a dairy, meat or cereal food or feed product, in particular a fermented dairy food product.48. The food or feed product according to embodiment 47, being selected from a freshfermented milk product, such as a yoghurt or a cheese, or from a plant-based product. 49. A method to manufacture a fermented product, comprising: a) inoculating a substrate, in particular a milk substrate, with the Streptococcusthermophilus strain of any one of embodiments 42-43, the culture of embodiment 44 or thekit-of-part of embodiment 45; andb) fermenting the inoculated substrate obtained from step a) to obtain a fermentedproduct, preferably a fermented dairy product.50. The method according to embodiment 49, which fermented product is selected from freshfermented milk product, such as a yoghurt, a cheese, or a fermented plant-based product.51. A method for selecting a Streptococcus thermophilus strain exhibiting modifiedrheological properties in fermented milk relative to a reference strain, such as any reference strain selected from DSM 34180, DSM 34132 or DSM 35421; which method comprises the step of selecting a strain comprising one or more specific amino acid in the EpsC protein independently selected from a) A at a position corresponding to position 53 of SEQ ID NO:7, b) A or L at a position corresponding to position 55 of SEQ ID NO:7, c) A at a position corresponding to position 58 of SEQ ID NO:7, d) D at a position corresponding to position 59 of SEQ ID NO:7, e) A at a position corresponding to position 60 of SEQ ID NO:7, f) T at a position corresponding to position 62 of SEQ ID NO:7, g) G at a position corresponding to position 65 of SEQ ID NO:7, h) NN at a position corresponding to position 67 of SEQ ID NO:7, i) D at a position corresponding to position 72 of SEQ ID NO:7, j) V at a position corresponding to position 80 of SEQ ID NO:7, k) F or G or T at a position corresponding to position 86 of SEQ ID NO:7, l) A at a position corresponding to position 87 of SEQ ID NO:7, m) D or E or F or G or L or M or P or T at a position corresponding to position 89 of SEQ ID NO:7, n) A at a position corresponding to position 92 of SEQ ID NO:7, o) I at a position corresponding to position 86 of SEQ ID NO:7, p) L at a position corresponding to position 66 of SEQ ID NO:7, q) E at a position corresponding to position 71 of SEQ ID NO:7, r) A at a position corresponding to position 72 of SEQ ID NO:7, s) F at a position corresponding to position 78 of SEQ ID NO:7, t) T at a position corresponding to position 80 of SEQ ID NO:7, and u) K at a position corresponding to position 81 of SEQ ID NO:7.52. The method according to embodiment 51, which selected strain has a shear stress at350s-1 or an increase in the viscosity relative to the reference strain. 53. The method according to any one of embodiments 51-52, which selected strain has an increase in the complex modulus at 1 hertz (G*) relative to the reference strain.54. The method according to any one of embodiments 51-53, which selected strain has adecrease in the complex modulus at 1 hertz (G*) relative to the reference strain.55. The method according to any one of embodiments 51-54, which modified rheologicalproperties in fermented milk of said Streptococcus thermophilus strain are measured as anincreased viscosity of the fermented milk expressed in Centipoises (cps) using a Brookfield viscometer as compared to said reference strain, such as with value higher than 40,000, such as higher than 45,000, such as higher than 50,000, such as higher than 55,000, such as higher than 60,000, such as higher than 65,000 as measured using a Brookfield viscometer as described herein.56. The method according to any one of embodiments 51-55, which modified rheologicalproperties in fermented milk of said Streptococcus thermophilus strain are measured as anincreased slope between 40 s-1 and 160 s-1 (Pa.s) as compared to said reference strain, suchas with a value higher than 0.1, such as higher than 0.2, 0.3, 0.4, or 0.5 as measured using a rheometer as described herein.57. The method according to any one of embodiments 51-56, which modified rheologicalproperties in fermented milk of said Streptococcus thermophilus strain are measured as anincreased shear stress at 350 s-1 (Pa) as compared to said reference strain, such as with avalue higher than 40, such as higher than 50, 70, 80, 90, 100, 110, 120, 130, 150, 170, or 190 as measured using a rheometer as described herein.58. The method according to any one of embodiments 51-57, which modified rheologicalproperties in fermented milk of said Streptococcus thermophilus strain are measured as adecreased relative break-up time (s) as compared to said reference strain, such as with avalue lower than 0.14, such as lower than 0.13, such as lower than 0.12, such as lower than 0.11, such as lower than 0.10, as measured using a rheometer as described herein.59. The method according to any one of embodiments 51-58, which modified rheologicalproperties in fermented milk of said Streptococcus thermophilus strain are measured as anincreased shear stress at 10 s-1 (Pa) as compared to said reference strain, such as with avalue higher than 40, such as higher than 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, or 78 as measured using a rheometer as described herein.60. The method according to any one of embodiments 51-59, which selected strain has adecrease in shear stress or a decrease in the viscosity relative to the reference strain.SEQUENCES OF THE EPSC GENEThe present invention relates to Streptococcus thermophilus strains and methods forgenerating and / or for selecting strains with modified rheological properties. The strainsencompassed by the present invention contain all naturally occurring genes of Streptococcusthermophilus except where specific mutations by substitution, deletion or addition of one or more nucleotides at the specified regions. List of SEQ_ID numbers with sequences: >SEQ_ID_1_DSM 28255 ATGAATCAAGATAACACTAAAAGTGATGAAATCGACGTACTAGCATTGCTACATAAACTTTGGACGAAGAAGCTTTTGATTCT TTTCACAGCTTTTTATTTCGCTGCTTTCAGTTTCTTAGGTACTTATTTCTTTATCCAACCAACATATACATCAACAACGCGTA TCTATGTGGTTAATCAGGCAACAGATAATAAGAATCTTTCTGCTGAAGCTTTGCAGGCCGGTACATTTTTGACAAAAGACTAC AAAGAAATTATTACATCAAACGATGTCTTGTCAGAAGTTATCAAAGATGAAAAATTGAATATGACAGAAGCAGAACTTGCTAA AATGATTTCAGTTGATATTCCTACTGATACTCGTCTTATTTTAATTTCTGTTAATGCTAAAACTGGTCAAGATGCGCAAACAC TTGCCAATAAGGTTCGTGAAGTTGCTTCAGAAAAAATCAAGAAGGTGACAAAAGTTGAAGATGTCACAACGCTCGAAGAAGCT AAATTGCCAGAGTCACCATCTTCACCAAATATCAAACTTAATGTGCTTCTTGGGGCAGTGCTTGGAGGATTCCTTGCAGTGAT TGGTGTATTGGTACGTGAAATCCTAGATGATCGTGTTCGCCGTCCAGAAGATGTGGAAGATGTGCTTGGAATGACACTTCTTG GAATTATTCCTGATACAGATAAAATTTAA >SEQ_ID_2_DSM 34180 ATGAATCAAGATAACACTAAAAGTGATGAAATCGACGTACTAGCATTGCTACATAAACTTTGGACGAAGAAGCTTTTGATTCT TTTCACAGTTTTTTATTTCGCTGCTTTCAGTTTCTTAGGTACTTATTTCTTTATCCAACCAACATATACATCAACAACGCGTA TCTATGTGGTTAATCAGGCAACAGATAATAAGAATCTTTCTGCTGAAGCTTTGCAGGCCGGTACATTTTTGACAAAAGACTAC AAAGAAATTATTACATCAAACGATGTCTTGTCAGAAGTTATCAAAGATGAAAAATTGAATATGACAGTAGCAGAACTTGCTAA AATGATTTTAGTTGATAATCCTACTGATACTCGTCTTATTTCAATTTCTGTTAATGCTAAAACTGGTCAAGATGCGCAAACAC TTGCCAATAAGGTTCGTGAAGTTGCTTCAGAAAAAATCAAGAACGTGACAAAAGTTGAAGATGTTACAACGCTCGAAGAAGCT AAATTGCCAGAGTCACCATCTTCACCAAATATCAAACTTAATGTGCTTCTTGGGGCAGTGCTTGGAGGATTCCTTGCAGTGGT TGGTGTATTGGTACGTGAAATCCTAGATGATCGTGTTCGCCGTCCAGAAGATGTGGAAGATGCCCTTGGAATGACACTTCTTG GAATTGTCCCTGATACAGATAAAATTTAA >SEQ_ID_3_DSM 34181 ATGAATCAAGATAACACTAAAAGTGATGAAATCGACGTACTAGCATTGCTACATAAACTTTGGACGAAGAAGCTTTTGATTCT TTTCACAGTTTTTTATTTCGCTGCTTTCAGTTTCTTAGGTACTTATTTCTTTATCCAACCAACATATACATCAACAACGCGTA TCTATGTGGTTAATCAGGCAACAGATAATAAGAATCTTTCTGCTGAAGCTTTGCAGGCCGGTACATTTTTGACAAAAGACTAC AAAGAAATTATTACATTAAACGATGTCTTGTCAGAAGTTATCAAAGATGAAAAATTGAATATGACAGTAGCAGAACTTGCTAA AATGATTTTAGTTGATAATCCTACTGATACTCGTCTTATTTCAATTTCTGTTAATGCTAAAACTGGTCAAGATGCGCAAACAC TTGCCAATAAGGTTCGTGAAGTTGCTTCAGAAAAAATCAAGAACGTGACAAAAGTTGAAGATGTTACAACGCTCGAAGAAGCT AAATTGCCAGAGTCACCATCTTCACCAAATATCAAACTTAATGTGCTTCTTGGGGCAGTGCTTGGAGGATTCCTTGCAGTGGT TGGTGTATTGGTACGTGAAATCCTAGATGATCGTGTTCGCCGTCCAGAAGATGTGGAAGATGCCCTTGGAATGACACTTCTTG GAATTGTCCCTGATACAGATAAAATTTAA >SEQ_ID_4_DSM 34132 ATGAATCAAGATAACACTAAAAGTGATGAAATCGACGTACTAGCATTGCTACATAAACTTTGGACGAAGAAGCTTTTGATTCT TTTCACAGCTTTTTATTTCGCTGCTTTCAGTTTCTTAGGTACTTATTTCTTTATCCAACCAACATATACATCAACAACGCGTA TCTATGTTGTTAATCAGGCAACAGATAATAATAATCTTTCTGCTCAAGATTTGCAAGCTGGTACCTATTTGGCAAATGACTAT AAAGAGTTTATTACATCAAATGATGTATTATCAGAAGTTATTAAAGATGAAAAATTGAATTTGAGTGAGGCAGAACTGTCTAA AATGGTTTCAGTTAATATTCCTACTGATACTCGTCTTATTTCAATTTCTGTTAATGCTAAAACTGGTCAAGATGCGCAAACAC TTGCTAATAAGGTTCGTGAAGTTGCTTCAAAAAAAATCAAGAAGGTGACAAAAGTTGAAGATGTCACAACGCTCGAAGAAGCT AAATTGCCAGAGTCACCATCTTCACCAAATATCAAACGTAATGTGCTTCTTGGGGCAGTGCTTGGAGGATTCCTTGCAGTGGT TGGTGTATTGGTACGTGAAATCCTAGATGATCGTGTTCGCCGTCCAGAAGATGTGGAAGATGCCCTTGGAATGACACTTCTTG GAATTGTCCCTGATACAGATAAGATTTAA >SEQ_ID_5_DSM 34182 ATGAATCAAGATAACACTAAAAGTGATGAAATCGACGTACTAGCATTGCTACATAAACTTTGGACGAAGAAGCTTTTGATTCT TTTCACAGCTTTTTATTTCGCTGCTTTCAGTTTCTTAGGTACTTATTTCTTTATCCAACCAACATATACATCAACAACGCGTA TCTATGTTGTTAATCAGGCAACAGATAATAATAATCTTTCTGCTCAAGATTTGCAAGCTGGTACCTATTTGGCAAATGACTAT AAAGAGATTATTACATCAAATGATGTATTATCAGAAGTTATTAAAGATGAAAAATTGAATTTGAGTGAGGCAGAACTGTCTAA AATGGTTTCAGTTAATATTCCTACTGATACTCGTCTTATTTCAATTTCTGTTAATGCTAAAACTGGTCAAGATGCGCAAACAC TTGCTAATAAGGTTCGTGAAGTTGCTTCAAAAAAAATCAAGAAGGTGACAAAAGTTGAAGATGTCACAACGCTCGAAGAAGCT AAATTGCCAGAGTCACCATCTTCACCAAATATCAAACGTAATGTGCTTCTTGGGGCAGTGCTTGGAGGATTCCTTGCAGTGGT TGGTGTATTGGTACGTGAAATCCTAGATGATCGTGTTCGCCGTCCAGAAGATGTGGAAGATGCCCTTGGAATGACACTTCTTG GAATTGTCCCTGATACAGATAAGATTTAA >SEQ_ID_6_DSM 28255 MNQDNTKSDEIDVLALLHKLWTKKLLILFTAFYFAAFSFLGTYFFIQPTYTSTTRIYVVNQATDNKNLSAEALQAGTFLTKDY KEIITSNDVLSEVIKDEKLNMTEAELAKMISVDIPTDTRLILISVNAKTGQDAQTLANKVREVASEKIKKVTKVEDVTTLEEA KLPESPSSPNIKLNVLLGAVLGGFLAVIGVLVREILDDRVRRPEDVEDVLGMTLLGIIPDTDKI* >SEQ_ID_7_DSM 34180 MNQDNTKSDEIDVLALLHKLWTKKLLILFTVFYFAAFSFLGTYFFIQPTYTSTTRIYVVNQATDNKNLSAEALQAGTFLTKDY KEIITSNDVLSEVIKDEKLNMTVAELAKMILVDNPTDTRLISISVNAKTGQDAQTLANKVREVASEKIKNVTKVEDVTTLEEA KLPESPSSPNIKLNVLLGAVLGGFLAVVGVLVREILDDRVRRPEDVEDALGMTLLGIVPDTDKI* >SEQ_ID_8_DSM 34181 MNQDNTKSDEIDVLALLHKLWTKKLLILFTVFYFAAFSFLGTYFFIQPTYTSTTRIYVVNQATDNKNLSAEALQAGTFLTKDY KEIITLNDVLSEVIKDEKLNMTVAELAKMILVDNPTDTRLISISVNAKTGQDAQTLANKVREVASEKIKNVTKVEDVTTLEEA KLPESPSSPNIKLNVLLGAVLGGFLAVVGVLVREILDDRVRRPEDVEDALGMTLLGIVPDTDKI* >SEQ_ID_9_DSM 34132 MNQDNTKSDEIDVLALLHKLWTKKLLILFTAFYFAAFSFLGTYFFIQPTYTSTTRIYVVNQATDNNNLSAQDLQAGTYLANDY KEFITSNDVLSEVIKDEKLNLSEAELSKMVSVNIPTDTRLISISVNAKTGQDAQTLANKVREVASKKIKKVTKVEDVTTLEEA KLPESPSSPNIKRNVLLGAVLGGFLAVVGVLVREILDDRVRRPEDVEDALGMTLLGIVPDTDKI* >SEQ_ID_10_DSM 34182 MNQDNTKSDEIDVLALLHKLWTKKLLILFTAFYFAAFSFLGTYFFIQPTYTSTTRIYVVNQATDNNNLSAQDLQAGTYLANDY KEIITSNDVLSEVIKDEKLNLSEAELSKMVSVNIPTDTRLISISVNAKTGQDAQTLANKVREVASKKIKKVTKVEDVTTLEEA KLPESPSSPNIKRNVLLGAVLGGFLAVVGVLVREILDDRVRRPEDVEDALGMTLLGIVPDTDKI* >SEQ_ID_11_epsB-F5 TGCCCTCGAAGAAAATGCTG>SEQ_ID_12_epsD-R5CATTTTGCAAAAGACTTGTTGG >SEQ_ID_13_epsD-R6 CCAGAAAATTGAATATTTGTGC >SEQ_ID_14_DGCC11908-nucleotides ATGAATCAAGATAACACTAAAAGTGTTGAAATCGACGTACTAGCATTGCTACATAAACTTTGGACGAAGAAGCTTTTGATTCT TTTCACAGCTTTTTATTTCGCTGCTTTCAGTTTCTTAGGTACTTATTTCTTTATCCAACCAACATATACATCAACAACGCGTA TCTATGTTGTTAATCAGGCAACAGATAATAATAATCTTTCTGCTCAAGATTTGCAAGCTGGTACCTATTTGGTAAATGACTAT AAAGAGATTATTACATCAAATGATGTCTTGTCAGAAGTTATCAAAGATGAAAAATTGAATATGACAGAAGCAGAACTTGCTAA AATGATTTCAGTTGATATTCCTACAGATACTCGTCTTATTTCAATCTCAGTAAAAGCCAAAACTGGTCAAGATGCTCAAGTGCTTGCTAATAAAGTACGTGAGGTGGCGTCTAAAAAAATTAAAAATGTAACTAAAGTTGATGATGTTACAACACTTGGAGAGGCTAAGTTGCCATCTTCACCATCTTCACCAAATATCAAACGTAATGTGCTTCTTGGGGCAGTGCTTGGAGGATTCCTTGCAGTGGT TGGTGTATTGGTACGTGAAATCCTAGATGATCGTGTTCGCCGTCCAGAAGATGTGGAAGATGCCCTTGGAATGACACTTCTTG GAATTATTCCTGATACAGATAAAATTTAA >SEQ_ID_15_DGCC13733-nucleotides ATGAATCAAGATAACACTAAAAGTGTTGAAATCGACGTACTAGCATTGCTACATAAACTTTGGACGAAGAAGCTTTTGATTCT TTTCACAGCTTTTTATTTCGCTGCTTTCAGTTTCTTAGGTACTTATTTCTTTATCCAACCAACATATACATCAACAACGCGTA TCTATGTGGTTAATCAGGCAACAGATAATAAGAATCTTTCTGCTGAAGCTTTGCAGGCCGGTACATTTTTGACAAAAGACTAC AAAGAAATTATTACATCAAACGATGTCTTGTCAGAAGTTATCAAAGATGAAAAATTGAATATGACAGAAGCAGAACTTGCTAA AATGATTTCAGTTGATATTCCTACTGATACTCGTCTTATTTTAATTTCTGTTAATGCTAAAACTGGTCAAGATGCGCAAACACTTGCCAATAAGGTTCGTGAAGTTGCTTCAGAAAAAATCAAGAAGGTGACAAAAGTTGAAGATGTCACAACGCTCGAAGAAGCTAAATTGCCAGAGTCACCATCTTCACCAAATATCAAACTTAATGTGCTTCTTGGGGCAGTGCTTGGAGGATTCCTTGCAGTGAT TGGTGTATTGGTACGTGAAATCCTAGATGATCGTGTTCGCCGTCCAGAAGATGTGGAAGATGTGCTTGGAATGACACTTCTTG GAATTATTCCTGATACAGATAAAATTTAA >SEQ_ID_16_DGCC11908-AminoAcidsMNQDNTKSVEIDVLALLHKLWTKKLLILFTAFYFAAFSFLGTYFFIQPTYTSTTRIYVVNQATDNNNLSAQDLQAGTYLVNDYKEIITSNDVLSEVIKDEKLNMTEAELAKMISVDIPTDTRLISISVKAKTGQDAQVLANKVREVASKKIKNVTKVDDVTTLGEA KLPSSPSSPNIKRNVLLGAVLGGFLAVVGVLVREILDDRVRRPEDVEDALGMTLLGIIPDTDKI* >SEQ_ID_17_DGCC13733-AminoAcids MNQDNTKSVEIDVLALLHKLWTKKLLILFTAFYFAAFSFLGTYFFIQPTYTSTTRIYVVNQATDNKNLSAEALQAGTFLTKDYKEIITSNDVLSEVIKDEKLNMTEAELAKMISVDIPTDTRLILISVNAKTGQDAQTLANKVREVASEKIKKVTKVEDVTTLEEAKLPESPSSPNIKLNVLLGAVLGGFLAVIGVLVREILDDRVRRPEDVEDVLGMTLLGIIPDTDKI* DEPOSITS AND EXPERT SOLUTION The following deposit was made according to the Budapest treaty on the international recognition of the deposit of microorganisms for the purposes of patent procedure. (1) the DSM 34180 bacterial strain deposited under the Budapest Treaty on 02 February 2022 in the name of DuPont Nutrition Biosciences ApS at the Leibniz-Institute DSMZ- German Collection of Microorganisms and Cell Cultures, Inhoffenstrasse 7B, D-38124 Braunschweig, Germany; (2) the DSM 34181 bacterial strain deposited under the Budapest Treaty on 02 February 2022 in the name of DuPont Nutrition Biosciences ApS at the Leibniz-Institute DSMZ- German Collection of Microorganisms and Cell Cultures, Inhoffenstrasse 7B, D-38124 Braunschweig, Germany; (3) the DSM 34183 bacterial strain deposited under the Budapest Treaty on 02 February 2022 in the name of DuPont Nutrition Biosciences ApS at the Leibniz-Institute DSMZ- German Collection of Microorganisms and Cell Cultures, Inhoffenstrasse 7B, D-38124 Braunschweig, Germany; (4) the DSM 34184 bacterial strain deposited under the Budapest Treaty on 02 February 2022 in the name of DuPont Nutrition Biosciences ApS at the Leibniz-Institute DSMZ- German Collection of Microorganisms and Cell Cultures, Inhoffenstrasse 7B, D-38124 Braunschweig, Germany; (5) the DSM 34132 bacterial strain deposited under the Budapest Treaty on 18 January 2022 in the name of DuPont Nutrition Biosciences ApS at the Leibniz-Institute DSMZ- German Collection of Microorganisms and Cell Cultures, Inhoffenstrasse 7B, D-38124 Braunschweig, Germany; (6) the DSM 34182 bacterial strain deposited under the Budapest Treaty on 02 February 2022 in the name of DuPont Nutrition Biosciences ApS at the Leibniz-Institute DSMZ- German Collection of Microorganisms and Cell Cultures, Inhoffenstrasse 7B, D-38124Braunschweig, Germany;(7) the DSM 34185 bacterial strain deposited under the Budapest Treaty on 02February 2022 in the name of DuPont Nutrition Biosciences ApS at the Leibniz-Institute DSMZ-German Collection of Microorganisms and Cell Cultures, Inhoffenstrasse 7B, D-38124 Braunschweig, Germany; (8) the DSM 34186 bacterial strain deposited under the Budapest Treaty on 02 February 2022 in the name of DuPont Nutrition Biosciences ApS at the Leibniz-Institute DSMZ- German Collection of Microorganisms and Cell Cultures, Inhoffenstrasse 7B, D-38124 Braunschweig, Germany; (9) the DSM 34410 bacterial strain deposited under the Budapest Treaty on 26October 2022 in the name of DuPont Nutrition Biosciences ApS at the Leibniz-Institute DSMZ- German Collection of Microorganisms and Cell Cultures, Inhoffenstrasse 7B, D-38124 Braunschweig, Germany; (10) the DSM 35421 bacterial strain deposited under the Budapest Treaty on 06 May2025 in the name of International N&H Denmark ApS at the Leibniz-Institute DSMZ-GermanCollection of Microorganisms and Cell Cultures,Inhoffenstrasse 7B, D-38124 Braunschweig,Germany; and(11) the DSM 35422 bacterial strain deposited under the Budapest Treaty on 06 May2025 in the name of International N&H Denmark ApS at the Leibniz-Institute DSMZ-German Collection of Microorganisms and Cell Cultures, Inhoffenstrasse 7B, D-38124 Braunschweig,Germany.It is requested that the biological material shall be made available only by the issue of a sample to an expert nominated by the requester. In respect to those designations in which a European Patent is sought, a sample of the deposited microorganism will be made available until the publication of the mention of the grant of the European patent or until the date on which application has been refused or withdrawn or is deemed to be withdrawn, only by the issue of such a sample to an expert nominated by the person requesting the sample, and approved either i) by the Applicant and / or ii) by the European Patent Office, whichever ap- plies (Rule 32 EPC) EXAMPLESExample 1: Identification of mutation C266T in the epsC gene and impact onrheological properties Streptococcus thermophilus DSM 34181 has been shown by the present inventors todisplay high shear stress at 350 s-1and high Brookfield viscosity. The genome sequence ofDSM 34181 was compared to that of genetically closely-related strain DSM 34180 displayinga low shear stress at 350 s-1and low Brookfield viscosity. One of the genetic differencesexisting between DSM 34181 and DSM 34180 was located in the eps gene cluster. Thesubstitution of a C nucleotide by a T nucleotide was identified at position 266 of the open- reading-frame (ORF) of the epsC gene (T266 in DSM 34181; C266 in DSM 34180). Themutation was named C266T (Figure 1 SEQ ID NO:2 and 3). Regarding the amino-acidsequence, this substitution results in the replacement of a Serine (S) by a Leucine (L) atposition 89 of the EpsC protein, a modification named S89L (Figure 2 SEQ ID NO:7 and 8).In order to assess the impact of the C266T mutation on the rheological features observed on fermented milks, isogenic mutants DSM 34183 and DSM 34184, derived fromDSM 34180 and DSM 34181, respectively, were constructed by swapping the epsC alleles.Using amplicons generated with primers epsB-F5 and epsD-R5 (SEQ ID NO:11 and 12), theepsC allele of DSM 34181 was introduced by natural transformation into the chromosome ofDSM 34180 in order to replace its native allele, while the epsC allele of DSM 34181 wasintroduced into the chromosome of DSM 34180 in order to replace its native allele. Pre-cultures were prepared for strains DSM 34180, DSM 34181, DSM 34183 and DSM34184. Strains were grown overnight in milk (10% reconstituted milk powder, heated at 120°C for 20 min) at 37°C and stored at -80°C under vial format. Fermented milks were prepared by inoculating each strain at 106cfu / mL in semi-skimmed UHT milk supplemented with 3% (W / W) skimmed milk powder homogenized and heated at 90°C for 10 min, then incubated at 43°C. The pH was monitored and registered using CinAc equipment (Alliance Instruments, France; pH electrode Mettler 405 DPAS SC, Toledo, Spain). Fermentation was stopped at pH 4.60 by cooling down the product and the product was stored during 14 day at 6°C. Viscosity was measured using a Brookfield viscometer (DV-II + PRO, helipath stand T- bar spindle T-C, speed 10 rpm) and expressed in Centipoises (cps). This descriptor is known to be correlated to the sensory attribute “spoon thickness”. Rheological properties were assessed using a rheometer (MCR Modular Compact Rheometer type 302, Anton Paar GmbH, Germany) equipped with the CC27 coaxial measuring system (Standard DIN 53019 and ISO 3219). On product flow curve, two descriptors were evaluated: slope between 40 s-1and 160s-1, and the value of shear stress at 350 s-1. These two descriptors are known to be correlatedto the sensory attributes “Mouth stickinness” and “Mouthfeel”.Table 1 is reporting the comparison between strains for the selected rheological parameters. Table 1: Rheological features of fermented milks produced with different strains exhibitingdifferent epsC gene alleles. For each strain DSM 34180 or DSM 34181, the modification of theepsC allele significantly changed the rheological features of the fresh fermented milks.DSM DSM 34183 DSM DSM 34184 34180 (DSM 34180_epsC 34181 (DSM 34181_epsC_34180 34181 allele)allele) Brookfield24500 65500 67500 30500viscosity (cps)Slope 40 s-1-1600.02 0.57 0.59 0.02s-1(Pa.s) Shear stress at29.1 183.0 189.0 34.0350 s-1(Pa) Example 2: Identification of mutation T256A in the epsC gene and impact on rheological properties Streptococcus thermophilus DSM 34182 was also known to display low relative breakup time and low shear stress. The relative break-up time (RBT) value is read and used toqualify fresh fermented milks rheology. It is the life-time of the fluid filament formed after elongation of the fermented milk. This parameter is correlated with the “ropiness” sensory attributes classically used to qualify yoghurt texture. The genome sequence of DSM 34182was compared to that of the genetically closely-related strain DSM 34132 which shows highrelative break up time and high shear stress. One of the genetic differences existing betweenDSM 34182 and DSM 34132 was located in the eps gene cluster. The substitution of a Tnucleotide by an A nucleotide was identified at position 256 of the ORF of the epsC gene(T256 in DSM 34132; A256 in DSM 34182). The mutation was named T256A (Figure 1 SEQID NO:4 and 5). Regarding the amino-acid sequence, this substitution results in the replacement of a Phenylalanine (F) by an Isoleucine (I) at position 86 of the EpsC protein, amodification named F86I (Figure 2 SEQ ID NO:9 and 10).In order to assess the impact of the T256A mutation on the rheological featuresobserved on fermented milks, isogenic mutants DSM 34185 and DSM 34186, derived fromDSM 34132 and DSM 34182, respectively, were constructed by swapping the epsC alleles.Using amplicons generated with primers epsB-F5 and epsD-R6 (SEQ ID NO:11 and 13), theepsC allele of DSM 34132 was introduced into the chromosome of DSM 34182 in order toreplace its native allele, while the epsC allele of DSM 34182 was introduced into thechromosome of DSM 34132 in order to replace its native allele.Pre-cultures were prepared for each strain to be analyzed. Strains were grown overnight inmilk (10% reconstituted milk powder heated at 120°C during 20 min) at 37°C.Fermented milks were prepared as following. Strains were inoculated at 2% (v / v) from pre-culture preparation in 1-liter bottle of fresh pasteurized milk (about 3.9% protein and 1.5% fat). The inoculated milk was gently homogenized and 1 bottle of 100mL was filled for pH follow-up. The fermented milks were incubated until pH4.60 at 43°C. The pH was monitored for 24 hours using CinAc equipment (Alliance Instruments, France; pH electrode Mettler 405 DPAS SC, Toledo, Spain). When the pH4.60 was reached, for stirred yoghurt process, the curds were broken by turning over the 1-liter bottle 2 times, followed by a transfer in the KitchenAid bowls and stirred (Speed 4 / 20s). Stirred products were then distributed in yoghurts pots and rheometer Alu cup, then cooled to 6°C in a ventilated refrigerator until follow-up analysis at day fourteen.The rheological features of the fermented milk were assessed by extensional measurementsusing a CABER extensometer. Results are expressed as an average of 4 independent assays.Other rheological properties were assessed using a rheometer (MCR Modular Compact Rheometer type 302, Anton Paar GmbH, Germany) equipped with the CC27 coaxial measuring system (Standard DIN 53019 and ISO 3219). On product flow curve, two descriptors were evaluated: the value of shear stress at 10 s-1(descriptor known to becorrelated to the sensory attribute “Spoon thickness”) and the value of shear stress at 350 s-1(descriptor known to be correlated to the sensory attributes “Mouthfeel” and “SpoonRopiness”)Table 2 is reporting the comparison between strains for the selected rheological parametersTable 2: Rheological features of fermented milks produced with different strains exhibitingdifferent epsC gene alleles. For both strains DSM 34182 and DSM 34132, the modification ofepsC allele significantly changed the rheological features of the fresh fermented milks.DSM 34182 DSM 34186 DSM 34132 DSM 34185(DSM 34182 (DSM_34132 epsC_34132 allele)epsC_34182 allele)Relative0.08 0.15 0.14 0.07break up time (s) Shear78 65 62 81stress at 10 s-1(Pa) Shear222 404 364 207stress at 350 s-1(Pa)Example 3: Identification of multiple mutations in the epsC gene and impact on rheologicalpropertiesA library of synthetic DNA fragments comprising mutations relative to parent epsC gene of SEQ IDNO:2 of strain DSM 34180 within the region corresponding to amino acids 42 to 103 of the EpsC protein identified as SEQ ID NO: 7 was constructed using molecular biology techniques known in theart. Transformation of the recipient strain S. thermophilus DSM 34180 was performed as follows.DSM 34180 was grown in chemically defined medium, overnight at 37°C. Sterile medium was inoculated with the pre-culture at 0.05% (V / V) and incubated for 75 min at 37°C. Culture of cells was distributed in microplates and transformed with the DNA fragment library at 10% (V / V) distributed accordingly in the presence of 1 µM of the inducer peptide ComS17-24. After 2 hours of incubation at 37°C, M17 broth was added into wells and incubation was extended to 24 hours. Individual transformed cells were selected and propagated using methods known in the art.Sequence of the entire epsC gene was confirmed for single colony isolates.Comparison of mutant strains and reference strains was carried out as described below. Mutant and reference strains were grown overnight in milk (10% reconstituted milk powder, heated at 120°C for 20 min) at 37°C. Fermented milks were prepared by inoculating each mutant or reference strain at 2% (V / V) of pre-culture in semi-skimmed UHT milk supplemented with 2% (W / W) skimmed milk powder homogenized and heated at 90°C for 10 min, then incubated at 43°C. The pH was monitored and registered using CinAc equipment (Alliance Instruments, France; pH electrode Mettler 405 DPAS SC, Toledo, Spain). Fermentation was stopped at pH 4.60 by cooling down the product and the product was stored during 6 days at 6°C. Rheological properties were assessed using a rheometer (MCR Modular Compact Rheometer type 302, Anton Paar GmbH, Germany) equipped with vanegeometry system (ST22-4V-40). On product oscillation curve, the complex modulus at 1hertz is used, it reflects the structure network force of the produced curds. This parameter is known to be linked to the sensory attributes “gel stiffness”. On product flow curve, twodescriptors were evaluated: the value of the slope between 8 s-1 and 45 s-1 (up-curve) andthe value of shear stress at 350 s-1(up-curve). These two descriptors are known to becorrelated to the sensory attributes “Mouth stickiness” and “Mouthfeel and “Spoon Ropiness”.A clustering of the mutants has been obtained by using ascending hierarchical classification (Pearson distance) performed by Minitab V20 software. 3 responses have been used: slope 8s-1 / 45s-1, shear stress at 350s-1, G* at 1 hz. At 80% similarities the classification provides 9 different rheological groups: A, B, C, D- E, F, G, H, I, J. The different groups are described in the below table 3 by the central point of each groupprovided by the Minitab V20 software. Table 3: xxxxx Slope 8s-1_ 45s-1 Shear stress at 350 G* 1hz (Pa) (Pa.s) s-1 (Pa) Rheo group A 3.520 285.496 192.571Rheo group B 4.563 346.759 183.382Rheo group C 2.597 244.141 204.633Rheo group D_E 0.267 85.107 258.902Rheo group F 0.172 84.761 294.376Rheo group G 3.756 297.130 173.041Rheo group H 0.708 133.427 229.459Rheo group I 4.707 355.352 156.104Rheo group J 1.368 197.956 211.339Table 4: list of impactful mutations leading to a change of rheological group.Mutation consideredRheo group changePosition (aa substitution or aa (D-E as reference Rheological modification addition*) group) Same slope 8 s-1 – 45 s-153 T --> A FSame shear stress 350 s-1 Increase G* Increase slope 8 s-1 – 45 s-1R --> A JIncrease shear stress 350 s-1 Decrease G* 55Increase slope 8 s-1 – 45 s-1R --> L HIncrease shear stress 350 s-1 same G* Increase slope 8 s-1 – 45 s-158 V --> A CIncrease shear stress 350 s-1 Decrease G* Increase slope 8 s-1 – 45 s-159 V --> D AIncrease shear stress 350 s-1 Decrease G* Increase slope 8 s-1 – 45 s-160 N --> A HIncrease shear stress 350 s-1 same G* Same slope 8 s-1 – 45 s-162 A --> T FSame shear stress 350 s-1 Increase G* Increase slope 8 s-1 – 45 s-165 N --> G HIncrease shear stress 350 s-1 same G* Increase slope 8 s-1 – 45 s-167 *N --> NN HIncrease shear stress 350 s-1 same G* Increase slope 8 s-1 – 45 s-172 A --> D HIncrease shear stress 350 s-1 same G* Increase slope 8 s-1 – 45 s-180 T --> V JIncrease shear stress 350 s-1 Decrease G* 86 I --> F H Increase slope 8 s-1 – 45 s-1Increase shear stress 350 s-1 same G* Same slope 8 s-1 – 45 s-1I --> G FSame shear stress 350 s-1 Increase G* Same slope 8 s-1 – 45 s-1I --> T FSame shear stress 350 s-1 Increase G* Increase slope 8 s-1 – 45 s-187 I --> A JIncrease shear stress 350 s-1 Decrease G* Increase slope 8 s-1 – 45 s-1S --> D GIncrease shear stress 350 s-1 Decrease G* Increase slope 8 s-1 – 45 s-1S --> E HIncrease shear stress 350 s-1 same G* Increase slope 8 s-1 – 45 s-1S --> F AIncrease shear stress 350 s-1 Decrease G* Increase slope 8 s-1 – 45 s-1S --> G HIncrease shear stress 350 s-1 same G*Decrease G*Increase G* 89Increase slope 8 s-1 – 45 s-1S --> L GIncrease shear stress 350 s-1 Decrease G* Increase slope 8 s-1 – 45 s-1S --> M AIncrease shear stress 350 s-1 Decrease G* Same slope 8 s-1 – 45 s-1S --> P FSame shear stress 350 s-1 Increase G* Increase slope 8 s-1 – 45 s-1S --> T GIncrease shear stress 350 s-1 Decrease G* Same slope 8 s-1 – 45 s-192 V --> A FSame shear stress 350 s-1 Increase G*Example 4: The impact of combined mutations in the epsC gene on rheological propertiesStreptococcus thermophilus DGCC11908 (DSM 35421) is known to display low relativebreak up time and low shear stress. Some of the genetic differences existing between DSM 28255 and DGCC11908 (Figure 3 SEQ ID NO:14 and 15) are in the epsC gene, especiallywithin the region corresponding to amino acids 42 to 103 of the EpsC protein named VariableRegion. This Variable Region contains seven nucleotide substitutions leading to a change ofamino-acids sequence.- a T nucleotide by an G nucleotide was identified at position 198 of the ORF of the epsCgene (T198 in DGCC11908; G198 in DSM 28255). Regarding the amino-acid sequence,this substitution results in the replacement of an Asparagine (N) by a Lysine (K) atposition 66 of the EpsC protein (Figure 4 SEQ ID NO:16 and 17).- a C nucleotide by an G nucleotide was identified at position 211 of the ORF of the epsCgene (C211 in DGCC11908; G211 in DSM 28255). Regarding the amino-acid sequence,this substitution results in the replacement of an Glutamine (Q) by a Glutamic Acid (E) at position 71 of the EpsC protein (Figure 4 SEQ ID NO:16 and 17).- an A nucleotide by an C nucleotide was identified at position 215 of the ORF of the epsCgene (A215 in DGCC11908; C215 in DSM 28255). Regarding the amino-acid sequence,this substitution results in the replacement of an Aspartic Acid (D) by an Alanine (A) atposition 72 of the EpsC protein (Figure 4 SEQ ID NO:16 and 17).- an A nucleotide by an T nucleotide was identified at position 233 of the ORF of the epsCgene (A233 in DGCC11908; T233 in DSM 28255). Regarding the amino-acid sequence,this substitution results in the replacement of a Tyrosine (Y) by a Phenylalanine (F) atposition 78 of the EpsC protein (Figure 4 SEQ ID NO:16 and 17).- a G nucleotide by an A nucleotide was identified at position 238 of the ORF of the epsC gene (G238 in DGCC11908; A238 in DSM 28255) and a T nucleotide by an C nucleotidewas identified at position 239 of the ORF of the epsC gene (T239 in DGCC11908; C239 inDSM 28255). Regarding the amino-acid sequence, this substitution results in thereplacement of a Valine (V) by a Threonine (T) at position 80 of the EpsC protein (Figure4SEQ ID NO:16 and 17).- a T nucleotide by an A nucleotide was identified at position 243 of the ORF of the epsCgene (T243 in DGCC11908; A243 in DSM 28255). Regarding the amino-acid sequence,this substitution results in the replacement of an Asparagine (N) by a Lysine (K) atposition 81 of the EpsC protein (Figure 4 SEQ ID NO:16 and 17).To study mutations' effects on fermented milk's rheology, the epsC gene from strain DGCC11908was partially replaced with the epsC gene from strain DSM 28255 using molecular biologytechniques. S. thermophilus DGCC11908 cells were transformed with DSM28255 chromosomal DNA,selected, propagated, and confirmed for the entire epsC sequence. Mutant DGCC13733 (DSM35422) was selected for functional characterization.To assess the rheological features of the mutant DGCC13733, pre-cultures were prepared for each strain. Strains were grown overnight in milk (10% reconstituted milk powder heated at 120°C during 20 min) at 37°C. Fermented milks were prepared as following. Strains were inoculated at 2% (v / v) from pre- culture preparation in 1-liter bottle of fresh pasteurized milk (about 3.9% protein and 1.5%fat). The inoculated milk was gently homogenized and 1 bottle of 100mL was filled for pHfollow-up. The fermented milks were incubated until pH4.60 at 43°C. The pH was monitored for 24 hours using CinAc equipment (Alliance Instruments, France; pH electrode Mettler 405DPAS SC, Toledo, Spain). When the pH4.60 was reached, the yoghurts were cooled down to6°C in a ventilated refrigerator until follow-up analysis at day fourteen.The rheological features of the fermented milks were assessed by using a rheometer (MCRModular Compact Rheometer type 302, Anton Paar GmbH, Germany) equipped with the CC27 coaxial measuring system (Standard DIN 53019 and ISO 3219). On product flow curve, two descriptors were evaluated: the value of shear stress at 10 s-1(descriptor known to be correlated to the sensory attribute “spoon thickness”) and the value of shear stress at 350 s-1(descriptor known to be correlated to the sensory attribute “Mouthfeel and “Spoon Ropiness”). Results are reported in the table 5. Table 5: Rheological features of fermented milks produced with different Streptococcusthermophilus strainsDSM 34180 DSM34172 DGCC13733 (DSM35422) Shear stress at67 57 5810 s-1(Pa) Shear stress at79 155 163350 s-1(Pa)The stain DSM34180 is a reference strain, known as non-texturing strain. The strainDSM34172 is a reference strain used in yoghurt industry to bring high level of texture. Then,the mutant DGCC13733 is clearly a strain displaying high shear stress at 350s-1 superior toreference strain in the yoghurt industry. The present invention is not intended to be limited in scope to the particular disclosed embodiments, which are provided, for example, to illustrate various aspects of the invention. Various modifications to the compositions and methods described will become apparent from the description and teachings herein. Such variations may be practiced without departing from the true scope and spirit of the disclosure and are intended to fall within the scope of the present disclosure. Although the invention may be described in connection with specific preferred embodiments, it should be understood that the invention as claimed should not be unduly limited to such specific embodiments. Indeed, various modifications of the described modes for carrying out the invention which are obvious to those skilled in molecular biology or related fields are intended to be within the scope of the following claims.

Claims

CLAIMS1. A method for generating a Streptococcus thermophilus strain exhibiting modifiedrheological properties in fermented milk relative to a parental strain; which method comprises the steps of: a) introducing one or more mutations in the nucleotide sequence of the epsC gene of aparental strain, which mutation induces an amino acid substitution, deletion or addition of one or more amino acids at a position defined by positions 50-95, such as positions 53-72, or positions 80-92 of SEQ ID NO:7; and b) selecting a mutant strain from step a) with such modified rheological properties.

2. The method according to claim 1, which donor strain is selected from a Streptococcusthermophilus strain deposited under accession number DSM 34181 on 02 February 2022 atthe DSMZ, or a mutant thereof; and a Streptococcus thermophilus strain deposited underaccession number DSM 34182 on 02 February 2022 at the DSMZ, or a mutant thereof; and a Streptococcus thermophilus strain deposited under accession number DSM 28255 on January 14, 2014 at the DSMZ, or a mutant thereof3. The method according to any one of claims 1-2, wherein the one or more mutations inthe nucleotide sequence of the epsC gene is at a position corresponding to nucleotide position256 and / or position 266 of SEQ ID NO:2, and / or at a position corresponding to a positionselected from 198, 211, 215, 233, 238, 239, and 243 in the sequence as defined by SEQ IDNO:15.

4. The method according to any one of claims 1-3, which mutation induces an amino acidsubstitution at position 53 of SEQ ID NO:7, such as a substitution to A at a positioncorresponding to position 53 of SEQ ID NO:7, such as an T to A substitution at a position corresponding to position 53 of SEQ ID NO:7 or which mutation induces an amino acid substitution at position 55 of SEQ ID NO:7, such as a substitution to A or L at a position corresponding to position 55 of SEQ ID NO:7, such as an R to A or an R to L substitution at aposition corresponding to position 55 of SEQ ID NO:7 or which mutation induces an aminoacid substitution at position 58 of SEQ ID NO:7, such as a substitution to A at a position corresponding to position 58 of SEQ ID NO:7, such as an V to A substitution at a positioncorresponding to position 58 of SEQ ID NO:7, or which mutation induces an amino acidsubstitution at position 59 of SEQ ID NO:7, such as a substitution to D at a positioncorresponding to position 59 of SEQ ID NO:7, such as an V to D substitution at a position corresponding to position 59 of SEQ ID NO:7, or which mutation induces an amino acid substitution at position 60 of SEQ ID NO:7, such as a substitution to A at a positioncorresponding to position 60 of SEQ ID NO:7, such as an N to A substitution at a positioncorresponding to position 60 of SEQ ID NO:7, or which mutation induces an amino acidsubstitution at position 62 of SEQ ID NO:7, such as a substitution to T at a positioncorresponding to position 62 of SEQ ID NO:7, such as an A to T substitution at a position corresponding to position 62 of SEQ ID NO:7, or which mutation induces an amino acidsubstitution at position 65 of SEQ ID NO:7, such as a substitution to G at a positioncorresponding to position 65 of SEQ ID NO:7, such as an N to G substitution at a position corresponding to position 65 of SEQ ID NO:7, or which mutation induces an amino acidsubstitution at position 67 of SEQ ID NO:7, such as a substitution to NN at a positioncorresponding to position 67 of SEQ ID NO:7, such as an addition of an additional N at a position corresponding to position 67 of SEQ ID NO:7, or which mutation induces an aminoacid substitution at position 72 of SEQ ID NO:7, such as a substitution to D at a positioncorresponding to position 72 of SEQ ID NO:7, such as an A to D substitution at a position corresponding to position 72 of SEQ ID NO:7, or which mutation induces an amino acidsubstitution at position 80 of SEQ ID NO:7, such as a substitution to V at a positioncorresponding to position 80 of SEQ ID NO:7, such as an T to V substitution at a position corresponding to position 80 of SEQ ID NO:7, or which mutation induces an amino acid substitution at position 86 of SEQ ID NO:7, such as a substitution to F or G or T at a position corresponding to position 86 of SEQ ID NO:7, such as an I to F, or an I to G, or an I to T substitution at a position corresponding to position 86 of SEQ ID NO:7, or which mutation induces an amino acid substitution at position 87 of SEQ ID NO:7, such as a substitution to A at a position corresponding to position 87 of SEQ ID NO:7, such as an I to A substitution at aposition corresponding to position 87 of SEQ ID NO:7, or which mutation induces an aminoacid substitution at position 89 of SEQ ID NO:7, such as a substitution to D or E or F or G or Lor M or P or T at a position corresponding to position 89 of SEQ ID NO:7, such as an S to D,or an S to E, or an S to F, or an S to G, or an S to L, or an S to M, or an S to P, or an S to T substitution at a position corresponding to position 89 of SEQ ID NO:7, or which mutation induces an amino acid substitution at position 92 of SEQ ID NO:7, such as a substitution to A at a position corresponding to position 92 of SEQ ID NO:7, such as a V to A substitution at a position corresponding to position 92 of SEQ ID NO:7, or which mutation induces an aminoacid substitution at position 86 of SEQ ID NO:7, such as a substitution to I at a positioncorresponding to position 86 of SEQ ID NO:7, such as an F to I substitution at a position corresponding to position 86 of SEQ ID NO:7, or which mutation induces an amino acidsubstitution at position 66 of SEQ ID NO:7, such as a substitution to L at a positioncorresponding to position 66 of SEQ ID NO:7, such as an N to L substitution at a positioncorresponding to position 66 of SEQ ID NO:7, or which mutation induces an amino acidsubstitution at position 71 of SEQ ID NO:7, such as a substitution to E at a positioncorresponding to position 71 of SEQ ID NO:7, such as an Q to E substitution at a positioncorresponding to position 71 of SEQ ID NO:7, or which mutation induces an amino acidsubstitution at position 72 of SEQ ID NO:7, such as a substitution to A at a positioncorresponding to position 72 of SEQ ID NO:7, such as a D to A substitution at a positioncorresponding to position 72 of SEQ ID NO:7, or which mutation induces an amino acidsubstitution at position 78 of SEQ ID NO:7, such as a substitution to F at a positioncorresponding to position 78 of SEQ ID NO:7, such as an Y to F substitution at a positioncorresponding to position 78 of SEQ ID NO:7, or which mutation induces an amino acidsubstitution at position 80 of SEQ ID NO:7, such as a substitution to T at a positioncorresponding to position 80 of SEQ ID NO:7, such as an V to T substitution at a positioncorresponding to position 80 of SEQ ID NO:7, or which mutation induces an amino acidsubstitution at position 81 of SEQ ID NO:7, such as a substitution to K at a positioncorresponding to position 81 of SEQ ID NO:7, such as an N to K substitution at a positioncorresponding to position 81 of SEQ ID NO:7.

5. The method according to any one of claims 1-4, wherein said Streptococcusthermophilus strain is characterized by:a) containing the sequence of its epsC gene comprising a nucleotide A at a positioncorresponding to position 256 in the sequence as defined by SEQ ID NO:2; and / orb) containing the sequence of its epsC gene comprising a nucleotide T at a positioncorresponding to position 266 in the sequence as defined by SEQ ID NO:3, and / or c) containing the sequence of its epsC gene comprising a nucleotide G at a position corresponding to position 198 in the sequence as defined by SEQ ID NO:15 and / ord) containing the sequence of its epsC gene comprising a nucleotide G at a positioncorresponding to position 211 in the sequence as defined by SEQ ID NO:15 and / ore) containing the sequence of its epsC gene comprising a nucleotide C at a positioncorresponding to position 215 in the sequence as defined by SEQ ID NO:15 and / orf) containing the sequence of its epsC gene comprising a nucleotide T at a positioncorresponding to position 233 in the sequence as defined by SEQ ID NO:15 and / org) containing the sequence of its epsC gene comprising a nucleotide A at a positioncorresponding to position 238 in the sequence as defined by SEQ ID NO:15 and / or h) containing the sequence of its epsC gene comprising a nucleotide C at a position corresponding to position 239 in the sequence as defined by SEQ ID NO:15 and / ori) containing the sequence of its epsC gene comprising a nucleotide A at a positioncorresponding to position 243 in the sequence as defined by SEQ ID NO:15.

6. The method according to any one of claims 1-5, wherein said Streptococcus thermophilusstrain is characterized by containing the sequence of its epsC gene comprising a nucleotide sequence of any one of SEQ ID NO:1-5, further comprising a nucleotide A at a position corresponding to position 256 in the sequence as defined by SEQ ID NO:2 and / or a nucleotide T at a position corresponding to position 266 in the sequence as defined by SEQ ID NO:3, and / or a nucleotide G at a position corresponding to position 198 in the sequence as defined by SEQ ID NO:15 and / or a nucleotide G at a position corresponding to position 211 in the sequence as defined by SEQ ID NO:15 and / or a nucleotide C at a position corresponding to position 215 in the sequence as defined by SEQ ID NO:15 and / or a nucleotide T at a position corresponding to position 233 in the sequence as defined by SEQ ID NO:15 and / or a nucleotide A at a position corresponding to position 238 in the sequence as defined by SEQID NO:15 and / or a nucleotide C at a position corresponding to position 239 in the sequence as defined by SEQ ID NO:15 and / or a nucleotide A at a position corresponding to position 243 in the sequence as defined by SEQ ID NO:15.

7. A Streptococcus thermophilus strain obtainable by the method according to any one ofclaims 1-6.

8. A Streptococcus thermophilus strain selected froma) a strain deposited under accession number DSM 34180 on 02 February 2022 at the DSMZ, or a mutant thereof; b) a strain deposited under accession number DSM 34181 on 02 February 2022 at the DSMZ, or a mutant thereof; c) a strain deposited under accession number DSM 34183 on 02 February 2022 at the DSMZ, or a mutant thereof; d) a strain deposited under accession number DSM 34184 on 02 February 2022 at the DSMZ, or a mutant thereof; e) a strain deposited under accession number DSM 34132 on 18 January 2022 at the DSMZ, or a mutant thereof; f) a strain deposited under accession number DSM 34182 on 02 February 2022 at the DSMZ, or a mutant thereof;g) a strain deposited under accession number DSM 34185 on 02 February 2022 at the DSMZ,or a mutant thereof;h) a strain deposited under accession number DSM 34186 on 02 February 2022 at the DSMZ,or a mutant thereof; andi) a strain deposited under accession number DSM 34410 on 26 October 2022 at the DSMZ, ora mutant thereof.j) a strain deposited under accession number DSM 35421 on 06 May 2025 at the DSMZ, or amutant thereof.k) a strain deposited under accession number DSM 35422 on 06 May 2025 at the DSMZ, or amutant thereof.

9. A culture, such as a starter culture comprising a Streptococcus thermophilus strain of any one of claims 7-8, and optionally at least one other bacterial strain and / or ingredient(s).

10. A kit-of-part comprising or consisting of a) the Streptococcus thermophilus strainaccording to any one of claims 7-8, and b) at least one other bacterial strain and / or ingredient(s).

11. The culture of claim 9 or the kit-of-part of claim 10, wherein the at least one other bacterial strain is selected from the list consisting of genus Lactococcus, Lactobacillus, Companilactobacillus, Lacticaseibacillus, Lactiplantibacillusm, Latilactobacillus,Lentilactobacillus, Levilactobacillus, Ligilactobacillus, Limosilactobacillus, and Bifidobacterium,such as a Lactococcus lactis, Lactococcus cremoris, Lactobacillus acidophilus, Lactobacillusdelbrueckii, Lacticaseibacillus casei, Lacticaseibacillus paracasei, Lacticaseibacillus rhamnosusLactoplantibacillus plantarum, and Limosilactobacillus fermentum.

12. A food or feed product comprising the Streptococcus thermophilus strain of any one ofclaims 7-8, the culture of claim 9, or the kit-of-part of claim 10, in particular a dairy, meat or cereal food or feed product, in particular a fermented dairy food product, such as food or feedproduct selected from a fresh fermented milk product, such as a yoghurt or a cheese, or froma plant-based product.

13. A method to manufacture a fermented product, comprising:a) inoculating a substrate, in particular a milk substrate, with the Streptococcusthermophilus strain of any one of claims 7-8, the culture of claim 9 or the kit-of-part of claim10; and b) fermenting the inoculated substrate obtained from step a) to obtain a fermented product, preferably a fermented dairy product.

14. The method according to claim 13, which fermented product is selected from fresh fermented milk product, such as a yoghurt, a cheese, or a fermented plant-based product.

15. A method for selecting a Streptococcus thermophilus strain exhibiting modifiedrheological properties in fermented milk relative to a reference strain, such as any referencestrain selected from DSM 34180, DSM 34132 or DSM 35421; which method comprises thestep of selecting a strain comprising one or more specific amino acid in the EpsC proteinindependently selected from a) A at a position corresponding to position 53 of SEQ ID NO:7, b) A or L at a position corresponding to position 55 of SEQ ID NO:7, c) A at a position corresponding to position 58 of SEQ ID NO:7, d) D at a position corresponding to position 59 of SEQ ID NO:7, e) A at a position corresponding to position 60 of SEQ ID NO:7, f) T at a position corresponding to position 62 of SEQ ID NO:7, g) G at a position corresponding to position 65 of SEQ ID NO:7,h) NN at a position corresponding to position 67 of SEQ ID NO:7,i) D at a position corresponding to position 72 of SEQ ID NO:7, j) V at a position corresponding to position 80 of SEQ ID NO:7, k) F or G or T at a position corresponding to position 86 of SEQ ID NO:7, l) A at a position corresponding to position 87 of SEQ ID NO:7, m) D or E or F or G or L or M or P or T at a position corresponding to position 89 of SEQ ID NO:7, n) A at a position corresponding to position 92 of SEQ ID NO:7,o) I at a position corresponding to position 86 of SEQ ID NO:7, p) L at a position corresponding to position 66 of SEQ ID NO:7, q) E at a position corresponding to position 71 of SEQ ID NO:7, r) A at a position corresponding to position 72 of SEQ ID NO:7, s) F at a position corresponding to position 78 of SEQ ID NO:7, t) T at a position corresponding to position 80 of SEQ ID NO:7, and u) K at a position corresponding to position 81 of SEQ ID NO:7.