Genetic cluster of strains of streptococcus thermophilus having unique rheological properties for dairy fermentation

1. A method for preparing fermented dairy products, wherein said method comprises fermenting a milk substrate with a strain of Streptococcus thermophilus , wherein the genome of said strain comprises a CRISPR locus comprising a nucleotide sequence selected from the group consisting of SEQ ID N°1, SEQ ID N°2, SEQ ID N°3, SEQ ID N°4, SEQ ID N°5, SEQ ID N°6, SEQ ID N°7, SEQ ID N°8, SEQ ID N°9, SEQ ID N°10, SEQ ID N°11, and SEQ ID N°12 and a derivative nucleotide sequence having at least 90% identity with SEQ ID N°1, SEQ ID N°2, SEQ ID N°3, SEQ ID N°4, SEQ ID N°5, SEQ ID N°6, SEQ ID N°7, SEQ ID N°8, SEQ ID N°9, SEQ ID N°10, SEQ ID N°11 or SEQ ID N°12 and wherein when said strain ferments milk, the fermented milk has a viscosity greater than about 55 Pa·s and lower than about 80 Pa·s. when measured with Test A and a Caber Relative Break-up Time of less than about 0.015 seconds when measured with Test B.

2. The method according to claim 1 , wherein the genome of said strain comprises a CRISPR locus having the nucleotide sequence of SEQ ID N°1, or a derivative thereof having at least 90% identity with SEQ ID N°1.

3. The method according to claim 1 , wherein said derivative nucleotide sequence has at least 95% of identity with SEQ ID N°1.

4. The method according to claim 1 , wherein said derivative nucleotide sequence has at least 94% of identity with SEQ ID N°2, SEQ ID N°3, SEQ ID N°4, SEQ ID N°5, SEQ ID N°6, SEQ ID N°7, SEQ ID N°8, SEQ ID N°9, SEQ ID N°10, SEQ ID N°11 or SEQ ID N°12.

5. The method according to claim 1 , wherein said strain is the strain of Streptococcus thermophilus deposited under the Budapest Treaty on 7 th of October 2008 in the name of Danisco Deutschland GmbH at the Deutsche Sammlung von Mikroorganismen and Zellkulturen under number DSM 21892 or a mutant thereof.

6. The method according to claim 1 , wherein when said strain ferments milk, the fermented milk has a viscosity greater than about 56, 57, 58, 59, 60 or 61 Pa·s when measured with Test A.

7. The method according to claim 1 , wherein when said strain ferments milk, the fermented milk has a Caber Relative Break-up Time of less than about 0.014, 0.013, 0.012, 0.011 or 0.010 second when measured with Test B.

8. The method according to claim 1 , wherein said method comprises fermenting a milk substrate with a mixture of different strains including said strain of Streptococcus thermophilus.

9. The method according to claim 8 , wherein said mixture is a mixture of different S. thermophilus strains, or a mixture of S. thermophilus with Lactobacillus delbrueckii subsp. bulgaricus , or a mixture of S. thermophilus with other Lactobacillus and/or with Bifidobacterium , or a mixture of S. thermophilus with Lactococcus , or a mixture of S. thermophilus with other strains of lactic bacteria and/or yeasts.

10. The method according to claim 1 , wherein the milk substrate is natural or reconstituted milk, skimmed or otherwise, or milk-based media or media based on products of dairy origin.

11. The method according to claim 1 , wherein the milk substrate comprises items commonly used for the preparation of milk desserts, selected from the group consisting of fruits, chocolate chips, cereals, sweetened products and liquid chocolates.

12. The method according to claim 1 , 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. The method according to claim 1 , wherein said dairy product comprises milk of animal and/or plant origin.