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

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

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Bibliographic Details
Main Authors MANOURY, ELISE, FREMEAUX, CHRISTOPHE, FOURCASSIE, PASCAL, HORVATH, PHILIPPE
Format Patent
LanguageChinese
English
Published 01.06.2008
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS THEREOF
CULTURE MEDIA
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
ENZYMOLOGY
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE
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:The invention relates to a genetic cluster of strains of Streptococcus thermophilus, which have a lysotype distinct from that of the strains currently used. Within this cluster novel acidifying and texturizing strains have been identified.
Bibliography:Application Number: TW200796137159