Lactic acid bacteria composition for preparing fermented food products

A composition for producing a fermented milk product with reduced post-acidification, comprising:

• (i) a conventional starter culture comprising a lactose-fermenting and glucose-fermenting Streptococcus thermophilus (St) strain and a lactose-fermenting, glucose-fermenting Lactobacillus delbrueckii subsp. bulgaricus (Lb) strain;
• and
• (ii) a lactose-fermenting, glucose-deficient Streptococcus thermophilus (St) strain, wherein said glucose-deficient St strain is galactose-fermenting and carries a mutation in a glck gene DNA sequence encoding a glucokinase protein, wherein the mutation inactivates the glucokinase protein or has a negative effect on expression of the gene;
• wherein the fermented milk product has reduced post-acidification compared to a fermented milk product prepared with a composition that does not comprise the glucose-deficient Streptococcus thermophilus (St) strain.