Genetic cluster of strains of
View Patent ↗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.
1. A isolated strain of Streptococcus thermophilus , wherein said strain has an epsAD fragment which, after digestion by the restriction enzymes Mn/I, FokI and HindIII, has a restriction profile characterized by DNA fragments of 344±2 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.
2. A isolated strain according to claim 1 comprising a nucleotide sequence having the nucleotide sequence of SEQ ID No4.
3. A isolated strain according to claim 1 comprising a nucleotide sequence having the nucleotide sequence of SEQ ID No5.
4. A isolated strain of Streptococcus thermophilus wherein said strain is texturizing and wherein said strain has an epsAD fragment which, after digestion by the restriction enzymes Mn/I, FokI and HindIII, has a restriction profile characterized by DNA fragments of 344±2 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.
5. A isolated strain of Streptococcus thermophilus wherein said strain acidifies rapidly and wherein said strain has an epsAD fragment which, after digestion by the restriction enzymes Mn/I, FokI and HindIII, has a restriction profile characterized by DNA fragments of 344±2 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.
6. The isolated strain of Streptococcus thermophiles deposited on 14 Jun. 2006 at the Collection Nationale of Culture of Microorganismes under no. CNCM 1-3617.
7. A bacterial composition comprising at least one isolated strain according to claim 1 .
8. A process for producing a food product, a food complement, a dietary supplement or a product with probiotic properties comprising the step of adding or mixing at least one strain according to claim 1 in the formulation of said food product, food complement, dietary supplement or product with probiotic properties.
9. A process according to claim 8 in which the food product, the food complement, the dietary supplement or the product with probiotic properties is a dairy product, a meat product, a cereal product, a drink, a foam or a powder.
10. A food product, food complement, dietary supplement or product with probiotic properties comprising at least one strain according to claim 1 or the bacterial composition according to claim 7 .
11. A dairy product comprising at least the strain according to claim 1 or the bacterial composition according to claim 7 .
12. A dairy product according to claim 11 wherein said dairy product is a fermented milk, a yogurt, a matured cream, a cheese, a fromage frais, a milk drink, a dairy product retentate, a processed cheese, a cream dessert, a cottage cheese or an infant milk.
13. A dairy product according to claim 11 comprising milk of animal and/or plant origin.