Abstract: The invention relates to the use of mutants of L. casei having 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.

Abstract: The invention relates to the use of mutants of L. casei having 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.

Abstract: The invention concerns mutant L. bulgaricus strains bearing a nonsense mutation, in at least one of the sequences coding for the lactose operon, and free from ?-galactosidase activity, and lactic starters comprising these strains. The strains and starters can be used to obtain fermented milk products from glucose-added milk.

Abstract: The invention concerns mutant L. bulgaricus strains bearing a nonsense mutation, in at least one of the sequences coding for the lactose operon, and free from ?-galactosidase activity, and lactic starters comprising these strains. The strains and starters can be used to obtain fermented milk products from glucose-added milk.

Abstract: The invention concerns mutant L. bulgaricus strains bearing a nonsense mutation, in at least one of the sequences coding for the lactose operon, and free from ?-galactosidase activity, and lactic starters comprising said strains. Said strains and starters can be used to obtain fermented milk products from glucose-added milk.

Abstract: The invention relates to the use of mutants of L. casei having at least a mutation impairing the regulation of a carbon catabolite repression (CCR) mechanism involving the PTS protein HPRr, 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.

Abstract: The present invention encompasses a Streptococcus thermophilus 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.

Abstract: The invention relates to a strain of Streptococcus thermophilus deposited at Collection Nationale de Cultures de Microorganismes (CNCM) No. I-1477 and a mutant strain that has similar milk acidification characteristics. Also disclosed is the use of the S. thermophilus strains to produce fermented milk products and the products produced thereby.