Compagnie Gervais Danone

Centre National De La Recherche Scientifique

Consejo Superior De Investigaciones Cientificas

Laurent Benbadis

Pierre Brignon

Jacques De Villeroche

Elisabeth Oudot

Jean-Michel Faurie

Josef Deutscher

François Gendre

Gaspar Perez Martinez

Vicente Monedero Garcia

Rosa Viana Ballester

Anne Pierson

The invention relates to the use of mutants ofhaving at least a mutation impairing the regulation of a carbon catabolite repression (CCR) mechanism involving the PTS protein HPr, for the preparation of a food product. The use of said mutants allows for instance to impart to said food products an improved texture and flavor, and/or a higher content in aroma compounds.

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The invention concerns mutantstrains bearing a nonsense mutation, in at least one of the sequences coding for the lactose operon, and free from &#x3b2;-galactosidase activity, and lactic starters comprising these strains. The strains and starters can be used to obtain fermented milk products from glucose-added milk.

The invention concerns mutantstrains bearing a nonsense mutation, in at least one of the sequences coding for the lactose operon, and free from &#x3b2;-galactosidase activity, and lactic starters comprising said strains. Said strains and starters can be used to obtain fermented milk products from glucose-added milk.

Mutant Lactobacillus bulgaricus strains free from &#x3b2;-galactoside activity

The present invention encompasses a strain that has been deposited at the Collection Nationale de Cultures de Microorganismes (CNCM) under No. I-it 1477 and mutants that share similar milk acidification characteristics. The invention also covers processes for using the novel strain to prepare fermented dairy products and fermented products produced by these processes. Strain No. I-1477 possesses unique milk acidification properties that distinguish it from other related bacterial strains. Most importantly, the claimed Streptococcus strain exhibits both a rapid rate of acidification, which reduces the risk of bacterial contamination and extremely low post-acidification activity following fermentation, which helps preserve the fermentation products.

Streptococcus thermophilus strain, fermentation process using such strain and product obtained

Streptococcus Thermophilus strain, fermentation process using such

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Laurent Benbadis