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

Streptococcus thermophilus strain of which epsAD fragment presents a restriction profile after digestion by MnlI, FokI and Hind III restriction enzymes characterized by the DNA fragments from 344+- 2 base pair (bp), 341+- 2 bp, 305+- 2 bp, 299+- 2 bp, 277+- 2 bp, 210+- 2 bp, 160+- 2 bp, 142+- 2 bp,...

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Bibliographic Details
Main Authors MANOURY ELISE, FREMAUX CHRISTOPHE, HORVATH PHILIPPE, FOURCASSIE PASCAL
Format Patent
LanguageChinese
English
Published 11.09.2013
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS THEREOF
CULTURE MEDIA
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
ENZYMOLOGY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MILK OR CHEESE SUBSTITUTES
MUTATION OR GENETIC ENGINEERING
PROCESSES USING MICROORGANISMS
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SPIRITS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
VINEGAR
WINE
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Summary:Streptococcus thermophilus strain of which epsAD fragment presents a restriction profile after digestion by MnlI, FokI and Hind III restriction enzymes characterized by the DNA fragments from 344+- 2 base pair (bp), 341+- 2 bp, 305+- 2 bp, 299+- 2 bp, 277+- 2 bp, 210+- 2 bp, 160+- 2 bp, 142+- 2 bp, 100+- 2 bp, 79+- 2 bp, 75+- 2 bp, 66+- 2 bp, 42+- 2 bp, 23+- 2 bp and 9+- 2 bp, is claimed. Independent claims are included for: (1) a Streptococcus thermophilus strain deposited on June 14, 2006 in National collection of cultures of microorganisms under the number CNCM 1-3617; (2) a bacterial composition comprising the strain; (3) a preparation process of a food product, dietary supplement, dietetic supplement or a product with probiotic properties comprising using the strain; and (4) a dairy product comprising the strain or the bacterial composition.
Bibliography:Application Number: CN200780041774