Streptococcus thermophilus strains

A composition comprising a Streptococcus thermophilus strain, wherein:

• the composition is in a liquid, frozen or dried-powder form;
• the Streptococcus thermophilus strain exhibits milk acidification kinetics characterized as follows:
• (1) an average speed of acidification between pH 6.00 and pH 5.30 which is at least 70×10−4 UpH/min, and
• (2) an average speed of acidification between pH 5.30 and pH 5.00 which is no greater than 22×10−4 UpH/min;
• and
• the average speeds of acidification of (1) and (2) are measured under the following conditions:
• ultra high-temperature pasteurized cow-milk milk having a fat content of fat 1.5% (w/w) is supplemented with 3% (w/w) skimmed milk powder to form a mixture at a temperature of from 20 to 25° C.;
• after the powder dissolves, the mixture is heated to 90° C. over a period of no greater than 35 minutes;
• the mixture is maintained at 90° C. for 10 minutes and then cooled to 35° C.-45° C. over a period of no greater than 45 minutes;
• 1 g/100 L of sodium formate is added to the mixture;
• the mixture is inoculated with the Streptococcus thermophilus strain, wherein:
• the Streptococcus thermophilus strain is in a preserved form at −80° C. in a milk-based medium, and
• the inoculation rate is 1×106 CFU/ml of the milk-base medium;
• and
• the inoculated mixture is incubated at a temperature of 43° C. (+/−1° C.), which is kept constant in a water bath, while measuring change in pH every 5 minutes for 24 hours.

A method for preparing a food or a feed product comprising:

• putting into contact a substrate with a culture of a Streptococcus thermophilus strain;
• and
• obtaining the product, wherein:
• the substrate comprises pasteurized milk;
• the Streptococcus thermophilus strain exhibits milk acidification kinetics characterized as follows:
• (1) an average speed of acidification between pH 6.00 and pH 5.30 which is at least 70×10−4 UpH/min, and
• (2) an average speed of acidification between pH 5.30 and pH 5.00 which is no greater than 22×10−4 UpH/min;
• and
• the average speeds of acidification of (1) and (2) are measured under the following conditions:
• ultra high-temperature pasteurized cow-milk milk having a fat content of fat 1.5% (w/w) is supplemented with 3% (w/w) skimmed milk powder to form a mixture at a temperature of from 20 to 25° C.;
• after the powder dissolves, the mixture is heated to 90° C. over a period of no greater than 35 minutes;
• the mixture is maintained at 90° C. for 10 minutes and then cooled to 35° C.-45° C. over a period of no greater than 45 minutes;
• 1 g/100 L of sodium formate is added to the mixture;
• the mixture is inoculated with the Streptococcus thermophilus strain, wherein:
• the Streptococcus thermophilus strain is in a preserved form at −80° C. in a milk-based medium, and
• the inoculation rate is 1×106 CFU/ml of the milk-base medium;
• and
• the inoculated mixture is incubated at a temperature of 43° C. (+/−1° C.), which is kept constant in a water bath, while measuring change in pH every 5 minutes for 24 hours.

A method for preparing a food or a feed product comprising:

• putting into contact a substrate with composition comprising a culture of a Streptococcus thermophilus strain;
• and
• obtaining the product, wherein:
• the composition further comprises a food acceptable component;
• the food acceptable component is selected from cryoprotective agents, boosters, yeast extracts, sugars and vitamins;
• the Streptococcus thermophilus strain exhibits milk acidification kinetics characterized as follows:
• (1) an average speed of acidification between pH 6.00 and pH 5.30 which is at least 70×10−4 UpH/min, and
• (2) an average speed of acidification between pH 5.30 and pH 5.00 which is no greater than 22×10−4 UpH/min;
• and
• the average speeds of acidification of (1) and (2) are measured under the following conditions:
• ultra high-temperature pasteurized cow-milk milk having a fat content of fat 1.5% (w/w) is supplemented with 3% (w/w) skimmed milk powder to form a mixture at a temperature of from 20 to 25° C.;
• after the powder dissolves, the mixture is heated to 90° C. over a period of no greater than 35 minutes;
• the mixture is maintained at 90° C. for 10 minutes and then cooled to 35° C.-45° C. over a period of no greater than 45 minutes;
• 1 g/100 L of sodium formate is added to the mixture;
• the mixture is inoculated with the Streptococcus thermophilus strain, wherein:
• the Streptococcus thermophilus strain is in a preserved form at −80° C. in a milk-based medium, and
• the inoculation rate is 1×106 CFU/ml of the milk-base medium;
• and
• the inoculated mixture is incubated at a temperature of 43° C. (+/−1° C.), which is kept constant in a water bath, while measuring change in pH every 5 minutes for 24 hours.

A method for preparing a food or a feed product comprising:

• putting into contact a substrate with composition comprising a culture of a Streptococcus thermophilus strain;
• and
• obtaining the product, wherein:
• the composition is in a liquid, frozen or dried-powder form;
• the Streptococcus thermophilus strain exhibits milk acidification kinetics characterized as follows:
• (1) an average speed of acidification between pH 6.00 and pH 5.30 which is at least 70×10−4 UpH/min, and
• (2) an average speed of acidification between pH 5.30 and pH 5.00 which is no greater than 22×10−4 UpH/min;
• and
• the average speeds of acidification of (1) and (2) are measured under the following conditions:
• ultra high-temperature pasteurized cow-milk milk having a fat content of fat 1.5% (w/w) is supplemented with 3% (w/w) skimmed milk powder to form a mixture at a temperature of from 20 to 25° C.;
• after the powder dissolves, the mixture is heated to 90° C. over a period of no greater than 35 minutes;
• the mixture is maintained at 90° C. for 10 minutes and then cooled to 35° C.-45° C. over a period of no greater than 45 minutes;
• 1 g/100 L of sodium formate is added to the mixture;
• the mixture is inoculated with the Streptococcus thermophilus strain, wherein:
• the Streptococcus thermophilus strain is in a preserved form at −80° C. in a milk-based medium, and
• the inoculation rate is 1×106 CFU/ml of the milk-base medium;
• and
• the inoculated mixture is incubated at a temperature of 43° C. (+/−1° C.), which is kept constant in a water bath, while measuring change in pH every 5 minutes for 24 hours.