Genetic Cluster of Strains of Streptococcus Thermophilus Having Unique Rheological Properties for Dairy Fermentation

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°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°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 when measured with Test A and a Caber Relative Break-up Time of less than about 0.015 seconds when measured with Test B.