Streptococcus thermophilus Strains with Improved Texturing Properties

A method for manufacturing a Streptococcus thermophilus strain with improved texturing properties as compared to the mother strain when the bacteria are used for fermenting milk, comprising the steps:

• a) providing a lactic acid bacterial strain as the mother strain;
• b) exposing the mother strain to a bacteriophage which is able to lyse the mother strain;
• c) isolating a mutant strain of the mother strain, which mutant strain is not lysed by the bacteriophage and has one, two or three mutations selected from the group consisting of
• i. a mutation in the branched chain amino acid transport ATP-binding protein LivG (TC 3.A.1.4.1) gene;
• ii. a mutation in the ABC transporter permease protein gene;
• and
• iii. a mutation in the peptide deformylase protein gene;
• and
• d) screening for a mutant which shows improved texturing properties as compared to the mother strain when used for fermenting milk.