Abstract: Disclosed is Bacterium of the species Lactobacillus rhamnosus CHCC15860 as deposited with the German Collection of Microorganisms and Cell Cultures (DSMZ) under accession No. DSM32092. Also disclosed are compositions comprising the bacterium, methods for producing fermented milk products using the bacterium and the products thus obtained.

Abstract: Disclosed is Bacterium of the species Lactobacillus rhamnosus CHCC15860 as deposited with the German Collection of Microorganisms and Cell Cultures (DSMZ) under accession No. DSM32092. Also disclosed are compositions comprising the bacterium, methods for producing fermented milk products using the bacterium and the products thus obtained.

Abstract: The present invention relates to a bacterium of the species Lactobacillus fermentum having the ability to inhibit the growth of the fungus Penicillium solitum deposited under the accession No.: DSM32093 or the growth of the fungus Penicillium brevicompactum deposited under the accession No.: DSM32094 by at least 50%. The inhibitory activity can be determined in an assay comprising: (1) preparing a fermented milk product by: (a) inoculating a milk with the Lactobacillus fermentum in a concentration of at least 107 CFU/g and with a starter culture, (b) fermenting until a p H of 4.6 is reached, and (c) solidifying the fermented milk by the addition of agar; (2) generating at least one spot of the P. solitum or the P. brevicompactum on the agar solidified fermented milk with a concentration of 500 spores/spot and incubating the 1 same for 7 days at 25° C.; (3) determining the percent inhibition by determining the largest diameter of the colony formed by growth of the P. solitum or P.

Abstract: The present invention relates to a bacterium of the species Lactobacillus fermentum wherein the bacterium has the ability to reduce the concentration of acetaldehyde produced by a starter culture during fermentation in a fermented milk product by at least 50%. The invention further relates to compositions comprising the bacterium, methods for producing fermented milk products using the bacterium and the products thus obtained.

Abstract: The present invention relates to a bacterium of the species Lactobacillus fermentum, wherein the bacterium is characterized in that it increases the pH of a fermented milk product comprising the Lactobacillus fermentum during storage after fermentation in comparison to a milk product fermented with the same starter culture not containing the Lactobacillus fermentum. In a related embodiment the present invention provides a bacterium of the species Lactobacillus fermentum characterized in that a fermented milk product comprising the Lactobacillus fermentum maintains a pH above 4.0 when stored for at least 14 days at 25° C., wherein the fermented milk product is obtained by a method comprising incubating a milk with the Lactobacillus fermentum in a concentration of at least 107 CFU/g and with a starter culture, fermenting until a pH of 4.6 is reached, shaking the fermented product and cooling.

Abstract: The present invention relates to a method for producing a fermented milk product with enhanced gel stiffness.

Abstract: The present invention relates to a method for producing a fermented milk product with eithanced gel stiffness, wherein a polysaccharide producing Lactobacillus, in particular L. johnsonii, is used as starter.

Abstract: The present invention relates to a method for producing a fermented milk product with enhanced gel stiffness, wherein a polysaccharide producing Lactobacillus strain is used.