Abstract: A method of making a starter culture for inoculating milk to make a cultured dairy product by: (a) introducing an inoculum having at least about 10.sup.9 CFU/g to a growth medium having between about 3% and about 5% solids to produce an inoculated medium having at least about about 10.sup.7 CFU/g; (b) growing the inoculated medium to produce a starter culture having at least about 10.sup.9 CFU/g; and (c) adding the starter culture to milk to produce a cultured dairy product.

Abstract: A phage defense rotation strategy for use in the successive fermentations of a substrate in a fermentation plant is disclosed. The strategy comprises (a) fermenting substrate with a first bacterial culture comprising a bacterial strain capable of fermenting the substrate and, preferably, carrying a first phage defense mechanism; and then (b) fermenting the substrate with a second bacterial culture comprising a second bacterial strain isogenic with the first bacterial strain, wherein the second strain carries a second phage defense mechanism different from the first phage defense mechanism.Also disclosed is a mixed bacterial culture capable of fermenting a substrate. The mixed culture comprises (a) a first bacterial strain carrying a first phage defense mechanism; and (b) a second bacterial strain isogenic with the first strain, wherein the second strain carries a phage defense mechanism different from the phage defense mechanism carried by the first strain.

Abstract: Described are novel donor bacteria harboring a plasmid DNA fragment from a plasmid 30 MDa in molecular weight referred to as pHV67 in L. lactis subsp. lactis TC67, and DNA fragment encoding for a substance which increases viscosity of a milk-containing product. The donor bacteria are capable of conjugally transferring the DNA fragment to a lactic acid bacterium at a frequency of at least about 10.sup.-5 transconjugants per input donor bacterium. Methods involving the preparation and use of bacteria for novel milk fermentations, for example, buttermilk, sour cream and cottage cheese, are also described.