Abstract:
The present invention relates to  Streptococcus thermophilus  strains, usable as starter cultures, able to provide both satisfactory rheological and organoleptic properties, and satisfactory shelf life to the media into which they are incorporated. In particular, these strains are al so bacteriophage-resistant, thereby minimizing bacteriophage infection. The invention also provides a composition comprising one of these  Streptococcus thermophilus  strains, and feed or food products obtained with these strains.

Description:
FIELD OF THE INVENTION 
       [0001]    The present invention relates to  Streptococcus thermophilus  strains, usable as starter cultures, able to provide both satisfactory rheological and organoleptic properties, and satisfactory shelf life to the media into which they are incorporated. In particular, these strains are also bacteriophage-resistant, thereby minimizing bacteriophage infection. The invention also provides a composition comprising one of these  Streptococcus thermophilus  strains, and feed or food products obtained with these strains. 
       BACKGROUND OF THE INVENTION 
       [0002]    The food industry uses bacteria in order to improve the taste and the texture of food or feed products. In the case of the dairy industry, lactic acid bacteria are commonly used in order to, for example, bring about the acidification of milk (by fermentation) and to texturize the product into which they are incorporated. Among the lactic acid bacteria commonly used in the food industry, examples include the genera  Streptococcus, Lactococcus, Lactobacillus, Leuconostoc, Pediococcus  and  Bifidobacterium.    
         [0003]    The lactic acid bacteria of the species  Streptococcus thermophilus  ( S. thermophilus ) are used extensively, alone or in combination with other bacteria, for the production of food or feed products, in particular fermented products. They are used in particular in the formulation of the starter cultures used for the production of fermented milks, for example yoghurts.  S. thermophilus  is widely used for the manufacture of yoghurt and cheeses, such as Emmental, Gouda, Cheddar and Italian cheeses. These products have a high market value, making  S. thermophilus  a species that has major economic importance. 
         [0004]    There is a continuing need in the art to provide bacterial strains, in particular  S. thermophilus  strains, which are able to provide not only good or improved rheological or organoleptic properties, such as texture and flavor, but also a satisfactory shelf life to food or feed products. 
       SUMMARY OF THE INVENTION 
       [0005]    The invention provides a  Streptococcus thermophilus  strain, wherein the milk acidification kinetics of said strain is characterized by an average speed of acidification between pH 6.00 and pH 5.30 which is at least 70.10 −4  UpH/min or equals 70.10 −4  UpH/min, and an average speed of acidification between pH 5.30 and pH 5.00 which is less than 22.10 −4  UpH/min or equals 22.10 −4  UpH/min, and/or a ratio of (1) average speed of acidification between pH 5.30 and pH 5.00 to (2) average speed of acidification between pH 6.00 and pH 5.30, which is less than or equals 25%. In a particular embodiment, this strain is the DSM 27029 strain, the DSM 27030 strain, or the DSM 27031 strain, all deposited on Mar. 21, 2013 at the Leibniz-Institut DSMZ. 
         [0006]    The invention also provides a composition comprising or consisting of a culture of the  Streptococcus thermophilus  strain of the invention, and optionally further comprising at least one other microorganism, in particular at least one other culture(s) of lactic acid bacteria or propionic bacteria. 
         [0007]    The invention also relates to the use of a culture of  S. thermophilus  strain or a composition of the invention for preparing a product, in particular food or feed product, in particular fermented product, in particular fermented food or fermented feed product. 
         [0008]    The invention is also directed to a method for preparing a product, in particular a fermented product, wherein said method comprises putting into contact a substrate, in particular milk substrate, with or in the presence of the  S. thermophilus  strain or a composition of the invention, optionally fermenting said substrate, and obtaining said product. 
         [0009]    The invention also provides a product, in particular a dairy product, in particular a fermented product, comprising a culture of the  S. thermophilus  strain or the composition of the invention. 
     
    
     
       DESCRIPTION OF THE FIGURES 
         [0010]      FIG. 1 : average speed of acidification between pH 5.30 and pH 5.00 (S2) as a function of the average speed of acidification between pH 6.00 and pH 5.30 (S1), for 69  S. thermophilus  strains. Examples of strains of the invention are represented by black squares, as compared to other  S. thermophilus  strains (grey diamonds). 
           [0011]      FIG. 2 : (A) average speed of acidification between pH 5.30 and pH 5.00 (S2) as a function of the average speed of acidification between pH 6.00 and pH 5.30 (S1), for 9 known  S. thermophilus  strains (grey diamonds) and 3 strains of the invention (black squares); (B) S2/S1 ratio (in %) for the 12  S. thermophilus  strains of (A) above. 
       
    
    
     DESCRIPTION OF THE INVENTION 
       [0012]    The inventors have identified  Streptococcus thermophilus  strains having surprising and atypical milk acidification kinetics. The inventors have shown that these strains may be used for the production or fermentation of feed or food products. In particular, these strains give products with satisfactory rheological and/or organoleptic properties, as well as product with a satisfactory shelf life, at least similar to the products obtained using already existing  Streptococcus thermophilus  strains. Interestingly, the study of more than 60 known  Streptococcus thermophilus  strains, disclosed in previous patent applications or in the literature, has enabled to identify  S. thermophilus  strains with atypical milk acidification kinetics. 
         [0013]    The invention provides a  Streptococcus thermophilus  strain, wherein the milk acidification kinetics of said strain is characterized by:
       an average speed of acidification between pH 6.00 and pH 5.30 which is at least 70.10 −4  UpH/min or equals 70.10 −4  UpH/min, and   an average speed of acidification between pH 5.30 and pH 5.00 which is less than 22.10 −4  UpH/min or equals 22.10 −4  UpH/min.       
 
         [0016]    The average speed of acidification between pH 6.00 and pH 5.30 is referred to in the present application as S1. The average speed of acidification between pH 5.30 and pH 5.00 is referred to in the present application as S2. The average speed of acidification between pH 6.00 and pH 5.30 and the average speed of acidification between pH 5.30 and pH 5.00 are determined in milk substrate, in particular in cow milk (milk acidification kinetics), such as “Le Petit Vendeen”. Both average speeds of acidification S1 and S2 are determined by any conventional means. In particular, S1 and S2 are calculated using a Cinac system (CINAC, an automated system for control of lactic starters; Corrieu G, Picque D, Perret B, Quemener P; Process Magazine; 1992: 1068; p. 24-27). An automated system for measuring the rate of acidification is well known to the person of ordinary skill in the art. Reference can be found, for example, in patent FR2629612. S1 and S2 are calculated from the same sample, in particular from the same milk acidification curve. An example of data obtained using the CINAC system and enabling the calculations of the average speeds of acidification S1 and S2, is disclosed in example 1. 
         [0017]    In a particular embodiment, S1 and S2 are calculated as described in or using the assay presented as Assay I (defined in details in example 1 below). It is noteworthy that S1 and S2 are calculated using only a single  S. thermophilus  strain. 
         [0018]    In a particular embodiment, the invention provides a  Streptococcus thermophilus  strain, wherein the milk acidification kinetics of said strain is characterized by:
       an average speed of acidification between pH 6.00 and pH 5.30 which is between 70.10 −4  and 250.10 −4  UpH/min, between 70.10 −4  and 200.10 −4  UpH/min, between 70.10 −4  or between 180.10 −4  UpH/min, or 70.10 −4  and 140.10 −4  UpH/min; and   an average speed of acidification between pH 5.30 and pH 5.00 which is between 1.10 −4  and 20.10 −4  UpH/min, between 2.10 −4  and 22.10 −4  UpH/min, or between 2.10 −4  and 20.10 −4  UpH/min.       
 
         [0021]    In a particular embodiment, the invention is directed to a  Streptococcus thermophilus  strain, wherein the milk acidification kinetics of said strain is characterized by:
       an average speed of acidification between pH 6.00 and pH 5.30 which is between 70.10 −4  and 250.10 −4 , 70.10 −4  and 200.10 −4 , 70.10 −4  and 180.10 −4 , or 70.10 −4  and 140.10 −4  UpH/min, calculated as described in Assay I; and   an average speed of acidification between pH 5.30 and pH 5.00 which is between 1.10 −4  and 20.10 −4 , 2.10 −4  and 22.10 −4 , or 2.10 −4  and 20.10 −4  UpH/min, calculated as described in Assay I.       
 
         [0024]    In a more particular embodiment, the average speed of acidification between pH 6.00 and pH 5.30 (S1), preferably calculated as described in Assay I, is between 80.10 −4  and 120.10 −4 , between 90.10 −4  and 110.10 −4 , or between 95.10 −4  and 105.10 −4  UpH/min. 
         [0025]    In a more particular embodiment, the average speed of acidification between pH 5.30 and pH 5.00 (S2), preferably calculated as described in Assay I, is between 5.10 −4  and 20.10 −4  UpH/min, or between 10.10 −4  and 18.10 −4  UpH/min. 
         [0026]    In a particular embodiment, the invention is directed to a  Streptococcus thermophilus  strain, wherein the milk acidification kinetics of said strain is characterized by:
       an average speed of acidification between pH 6.00 and pH 5.30 which is between 70.10 −4  and 250.10 −4 , between 70.10 −4  and 200.10 −4 , between 70.10 −4  and 180.10 −4 , between 70.10 −4  and 140.10 −4 , between 80.10 −4  and 120.10 −4 , between 90.10 −4  and 110.10 −4 , or between 95.10 −4  and 105.10 −4  UpH/min, preferably calculated as described in Assay I, and   an average speed of acidification between pH 5.30 and pH 5.00 which is between 1.10 −4  and 20.10 −4 , between 2.10 −4  and 22.10 −4 , between 2.10 −4  and 20.10 −4 , between 5.10 −4  and 20.10 −4  or between 10.10 −4  and 18.10 −4  UpH/min, preferably calculated as described in Assay I.       
 
         [0029]    The invention also provides a  Streptococcus thermophilus  strain, wherein the milk acidification kinetics of said strain is characterized by a ratio of (1) average speed of acidification between pH 5.30 and pH 5.00, preferably calculated as described in Assay I, to (2) average speed of acidification between pH 6.00 and pH 5.30, preferably calculated as described in Assay I, which is less than or equals 25%, or is less than or equals 20%, or is less than or equals 18%. Average speed of acidification between pH 6.00 and pH 5.30 and average speed of acidification between pH 5.30 and pH 5.00 are defined and determined according to the embodiments as described above. The ratio (in %) is calculated as follows [ratio of S2 to S1 or S2/S1 ratio]: 
         [0000]    
       
         
           
             
               
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         [0030]    As mentioned above, S1 and S2 are calculated from the same sample, in particular from the same acidification curve when using the CINAC system. 
         [0031]    In a particular embodiment, the S2/S1 ratio is between 1 and 25%, between 2 and 25%, between 5 and 18%, between 8 to 18% or between 10 and 18%. 
         [0032]    In a particular embodiment, the invention provides a  Streptococcus thermophilus  strain wherein the milk acidification kinetics of said strain is characterized by:
       an average speed of acidification between pH 6.00 and pH 5.30 which is at least 70.10 −4  UpH/min or equals 70.10 −4  UpH/min, and   an average speed of acidification between pH 5.30 and pH 5.00 which is less than 22.10 −4  UpH/min or equals 22.10 −4  UpH/min, and   a ratio of (1) average speed of acidification between pH 5.30 and pH 5.00 to (2) average speed of acidification between pH 6.00 and pH 5.30, which is less than or equals 25% or less than or equals 20%, or less than or equals 18%,
 
wherein preferably the average speed of acidification between pH 6.00 and pH 5.30 and the average speed of acidification between pH 5.30 and pH 5.00 are calculated as described in Assay I.
       
 
         [0036]    Average speed of acidification between pH 6.00 and pH 5.30 and average speed of acidification between pH 5.30 and pH 5.00 are defined and determined according to the embodiments as described above. 
         [0037]    In a particular embodiment, the invention provides a  Streptococcus thermophilus  strain wherein the milk acidification kinetics of said strain is characterized by:
       an average speed of acidification between pH 6.00 and pH 5.30 which is between 70.10 −4  and 250.10 −4 , between 70.10 −4  and 200.10 −4 , between 70.10 −4  and 180.10 −4 , between 70.10 −4  and 140.10 −4 , between 80.10 −4  and 120.10 −4 , between 90.10 −4  and 110.10 −4 , or between 95.10 −4  and 105.10 −4  UpH/min, and   an average speed of acidification between pH 5.30 and pH 5.00 which is between 1.10 −4  and 20.10 −4 , between 2.10 −4  and 22.10 −4 , between 2.10 −4  and 20.10 −4 , between 5.10 −4  and 20.10 −4  or between 10.10 −4  and 18.10 −4  UpH/min, and   a ratio of (1) average speed of acidification between pH 5.30 and pH 5.00 to (2) average speed of acidification between pH 6.00 and pH 5.30, which is between 1 and 25%, between 2 and 25%, between 5 and 18%, between 8 to 18% or between 10 and 18%,
 
wherein preferably the average speed of acidification between pH 6.00 and pH 5.30 and the average speed of acidification between pH 5.30 and pH 5.00 are calculated as described in Assay I.
       
 
         [0041]    Average speed of acidification between pH 6.00 and pH 5.30 and average speed of acidification between pH 5.30 and pH 5.00 are defined and determined according to the embodiments as described above. 
         [0042]    The invention relates to any  Streptococcus thermophilus  strain defined by the combination of any S2/S1 ratio range or maximum as disclosed herein, with any S2 range or maximum as herein disclosed, and with any S1 range or minimum as herein disclosed. 
         [0043]    As a particular embodiment, the invention provides a  Streptococcus thermophilus  strain wherein the milk acidification kinetics of said strain is characterized by:
       an average speed of acidification between pH 6.00 and pH 5.30 which is between 90.10 −4  and 110.10 −4  UpH/min, or between 95.10 −4  and 105.10 −4  UpH/min; and   an average speed of acidification between pH 5.30 and pH 5.00 which is between 5.10 −4  and 20.10 −4  UpH/min or between 10.10 −4  and 18.10 −4  UpH/min; and   a ratio of (1) average speed of acidification between pH 5.30 and pH 5.00 to (2) average speed of acidification between pH 6.00 and pH 5.30, which is between 8 to 18% or between 10 and 18%,
 
wherein preferably the average speed of acidification between pH 6.00 and pH 5.30 and the average speed of acidification between pH 5.30 and pH 5.00 are calculated as described in Assay I.
       
 
         [0047]    The particular features described herein regarding the speed of acidification between pH 5.30 and pH 5.00 (S2), regarding the average speed of acidification between pH 6.00 and pH 5.30 (S1), regarding the S2/S1 ratio and/or regarding the methods of calculation of S1 and S2, in particular the CINAC system, apply to all the embodiments of the  S. thermophilus  strain of the invention as defined herein in the application. 
         [0048]    Whereas all the known  S. thermophilus  strains present a tight link between the average speed of acidification between pH 5.30 and pH 5.00 (S2), and the average speed of acidification between pH 6.00 and pH 5.30 (S1) [i.e., the highest the S1 value, the highest the S2 value], the invention provides herein for the first time  Streptococcus thermophilus  strains for which the average speed of acidification between pH 5.30 and pH 5.00 (S2) is uncoupled from the average speed of acidification between pH 6.00 and pH 5.30 (S1). 
         [0049]    The invention also provides a  Streptococcus thermophilus  strain of the invention which is further characterized, in addition to a) its average speed of acidification between pH 6.00 and pH 5.30 (S2) as defined herein and its average speed of acidification between pH 5.30 and pH 5.00 (S1) as defined herein, and/or b) its S2/S1 ratio as defined herein, by the presence in its genome of at least one element selected from the group consisting of a CRISPR4 locus, a CRISPR1 locus, and a CRISPR3 locus, each element being defined hereinafter. 
         [0050]    The common structural characteristics of a CRISPR-Cas system are described in Jansen et al. (2002, Janssen et al. (2002) OMICSJ. Integ. Biol. 6:23-33) as (i) the presence of multiple short direct repeats (CRISPR repeats), which are typically short partially palindromic sequences of 24-40 bp containing inner and terminal inverted repeats of up to 11 bp and show no or very little sequence variation within a given locus; (ii) the presence of non-repetitive spacer sequences (CRISPR spacers) of similar size between the repeats; (iii) the presence of a common leader sequence of a dozen to a few hundred base pairs in most species harbouring multiple CRISPR loci; and (iv) the presence of one or more cas (CRISPR-associated) genes. 
         [0051]    Within the present invention, the expression “CRISPR locus” refers to a DNA segment which consists of at least one [repeat-spacer] unit and a terminal repeat, starting with the first nucleotide of the first CRISPR repeat and ending with the last nucleotide of the terminal (last) CRISPR repeat. Thus, a CRISPR locus consists of at least one [repeat-spacer] unit, in particular several [repeat-spacer] units (said several [repeat-spacer] units having an identical or at least similar CRISPR repeat sequence for all the units), followed by a last terminal repeat (the sequence of which is identical or similar, notably in its 5′ part, to the CRISPR repeat sequence of the units). In the context of the present invention, the CRISPR locus (either CRISPR1, CRISPR3, or CRISPR4 locus) is orientated as follows. The CRISPR leader is a DNA segment, which is generally A/T-rich, located immediately upstream of the first CRISPR repeat of the CRISPR locus. The CRISPR trailer is a DNA segment located immediately downstream of the terminal repeat. Therefore, the CRISPR locus is located between the CRISPR leader and the CRISPR trailer. 
         [0052]    In a first embodiment, the invention provides a  Streptococcus thermophilus  strain as defined herein, whose genome comprises a CRISPR4 locus. In a particular embodiment, the invention provides a  Streptococcus thermophilus  strain as defined herein, whose genome comprises a CRISPR4 locus as defined in SEQ ID NO:3 or comprises a CRISPR4 locus comprising part(s) of SEQ ID NO:3. SEQ ID NO:3 contains 12 CRISPR4 [repeat-spacer] units and a terminal repeat. The sequence of these 12 CRISPR4 [repeat-spacer] units of SEQ ID NO:3 are as defined in SEQ ID NO:4 to SEQ ID NO:15, respectively. The sequence of the CRISPR4 terminal repeat is as defined in SEQ ID NO:16. The CRISPR4 leader and CRISPR4 trailer sequences flanking the CRISPR4 locus of a particular embodiment of  Streptococcus thermophilus  strains of the invention are as defined in SEQ ID NO:2 and SEQ ID NO:1, respectively. 
         [0053]    In a particular embodiment, the invention provides a  Streptococcus thermophilus  strain as defined herein, whose genome comprises a CRISPR4 locus comprising or consisting of the sequence as defined in SEQ ID NO:3. 
         [0054]    In a particular embodiment, the invention provides a  Streptococcus thermophilus  strain as defined herein, whose genome comprises a CRISPR4 locus comprising, from 5′ to 3′, a part of SEQ ID NO:3 and a terminal repeat as defined in SEQ ID NO:16. 
         [0055]    By “part of SEQ ID NO:3”, in the context of the CRISPR4 locus, it is meant a fragment of SEQ ID NO:3 which comprises at least or exactly 3 consecutive CRISPR4 [repeat-spacer] units contained in SEQ ID NO:3, in particular at least or exactly 3, 4, 5, 6, 7, 8, 9, 10 or 11, consecutive [repeat-spacer] units contained in SEQ ID NO:3. By “consecutive”, it is meant that the CRISPR4 [repeat-spacer] units in said part of SEQ ID NO:3 are found and linked in the same order as they appear in SEQ ID NO:3 (e.g., SEQ ID NO:4-SEQ ID NO:5-SEQ ID NO:6, or SEQ ID NO:10-SEQ ID NO:11-SEQ ID NO:12). In a particular embodiment, a part of SEQ ID NO:3 is a fragment of SEQ ID NO:3 which comprises at least or exactly 3 consecutive CRISPR4 [repeat-spacer] units selected from the group consisting of SEQ ID NO:4 to SEQ ID NO:15. In a particular embodiment, “part of SEQ ID NO:3” refers to the 3, 4, 5, 6, 7, 8, 9, 10, or 11 consecutive terminal CRISPR4 [repeat-spacer] units contained in SEQ ID NO:3. By “terminal CRISPR4 [repeat-spacer] units contained in SEQ ID NO:3”, it is meant the CRISPR4 [repeat-spacer] units which are located the most 3′ (i.e. at the trailer end) in the CRISPR4 locus of SEQ ID NO:3, i.e., immediately before the terminal repeat as defined in SEQ ID NO:16. Thus, the two consecutive terminal CRISPR4 [repeat-spacer] units of SEQ ID NO:3 mean SEQ ID NO:14-SEQ ID NO:15, the 3 consecutive terminal CRISPR4 [repeat-spacer] units of SEQ ID NO:3 mean SEQ ID NO:13-SEQ ID NO:14-SEQ ID NO:15, etc. 
         [0056]    In a second embodiment, as such or in combination with the first embodiment, the invention provides a  Streptococcus thermophilus  strain as defined herein, whose genome comprises a CRISPR1 locus. 
         [0057]    In a particular embodiment, the invention provides a  Streptococcus thermophilus  strain as defined herein, whose genome comprises a CRISPR1 locus comprising or consisting of the sequence as defined in SEQ ID NO:19 or a CRISPR1 locus comprising part(s) of SEQ ID NO:19. 
         [0058]    SEQ ID NO:19 contains 32 CRISPR1 [repeat-spacer] units and 1 terminal repeat, the sequence of which is similar but different from the repeat of the 32 CRISPR1 [repeat-spacer] units. The sequence of these 32 CRISPR1 [repeat-spacer] units of SEQ ID NO:19 are as defined in SEQ ID NO:22 to SEQ ID NO:53, respectively. The sequence of the repeat of all the CRISPR1 [repeat-spacer] unit(s), within the CRISPR1 locus defined herein, is as defined in SEQ ID NO:20 (R1). The sequence of the terminal repeat is as defined in SEQ ID NO:21 (R′1). It is noteworthy that any In a particular embodiment, the CRISPR1 locus as defined in SEQ ID NO:19 or the CRISPR1 locus comprising part(s) of SEQ ID NO:19 as defined herein, is flanked by the CRISPR1 leader and the CRISPR1 trailer sequences, as defined in SEQ ID NO:17 and SEQ ID NO:18, respectively. 
         [0059]    Following phage challenge, one or more additional CRISPR1 [repeat-spacer] unit(s) may be added within the CRISPR locus, in particular at the 5′ part (i.e. the leader end) of the CRISPR1 locus as defined herein, i.e., immediately after the last nucleotide of the CRISPR1 leader sequence. This (these) additional CRISPR1 [repeat-spacer] unit(s) has (have) a sequence defined, from 5′ to 3′, as R1-X1, wherein R1 is as defined in SEQ ID NO:20, and X1 is any sequence with a length from 27 to 33 bp, in particular from 28 to 32 bp, in particular from 29 to 31 bp, and in particular exactly 30 bp. In particular, the sequence of any of these additional CRISPR1 [repeat-spacer] unit(s) is chosen in the group consisting of SEQ ID NO:54, SEQ ID NO:55, SEQ ID NO:56, SEQ ID NO:57, SEQ ID NO:58, SEQ ID NO:59, or SEQ ID NO:60. Non-limiting examples of additional CRISPR1 [repeat-spacer] unit(s), which can be used according to the invention, are as defined in SEQ ID NO:61 to SEQ ID NO:70. 
         [0060]    In a particular embodiment, the invention provides a  Streptococcus thermophilus  strain as defined herein, whose genome comprises a CRISPR1 locus comprising or consisting of the sequence as defined in SEQ ID NO:19. In a particular embodiment, the CRISPR1 locus consists of, from 5′ to 3′, at least one additional CRISPR1 [repeat-spacer] unit of sequence R1-X1, in particular at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 30 or more additional CRISPR1 [repeat-spacer] unit(s) of sequence R1-X1, and SEQ ID NO:19. 
         [0061]    In a particular embodiment, the invention provides a  Streptococcus thermophilus  strain as defined herein, whose genome comprises a CRISPR1 locus comprising, from 5′ to 3′, a part of SEQ ID NO:19 and a terminal repeat as defined in SEQ ID NO:21. 
         [0062]    By “part of SEQ ID NO:19”, in the context of the CRISPR1 locus, it is meant a fragment of SEQ ID NO:19 which comprises at least or exactly 3 consecutive CRISPR1 [repeat-spacer] units contained in SEQ ID NO:19, in particular at least or exactly 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, or 31 consecutive [repeat-spacer] units contained in SEQ ID NO:19. By “consecutive”, it is meant that the CRISPR1 [repeat-spacer] units in said part of SEQ ID NO:19 are found and linked in the same order as they appear in SEQ ID NO:19 (e.g., SEQ ID NO:23-SEQ ID NO:24-SEQ ID NO:25, or SEQ ID NO:42-SEQ ID NO:43-SEQ ID NO:44). In a particular embodiment, a part of SEQ ID NO:19 is a fragment of SEQ ID NO:19 which comprises at least or exactly 3 consecutive CRISPR1 [repeat-spacer] units selected from the group consisting of SEQ ID NO:22 to SEQ ID NO.53. In a particular embodiment, “part of SEQ ID NO:19” refers to the 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, or 31 consecutive terminal CRISPR1 [repeat-spacer] units contained in SEQ ID NO:19. By “terminal CRISPR1 [repeat-spacer] units contained in SEQ ID NO:19”, it is meant the CRISPR1 [repeat-spacer] units which are located the most 3′ (i.e. at the trailer end) in the CRISPR1 locus of SEQ ID NO:19, i.e., immediately before the R1′ terminal repeat as defined in SEQ ID NO:21. Thus, the two consecutive terminal CRISPR1 [repeat-spacer] units of SEQ ID NO:19 mean SEQ ID NO:52-SEQ ID NO:53, the 3 consecutive terminal CRISPR1 [repeat-spacer] units of SEQ ID NO:19 mean SEQ ID NO:51-SEQ ID NO:52-SEQ ID NO:53, etc. 
         [0063]    In a particular embodiment, the CRISPR1 locus consists of, from 5′ to 3′, an integer number of [repeat-spacer] units, including at least 3 consecutive CRISPR1 [repeat-spacer] units contained in SEQ ID NO:19 (part of SEQ ID NO:19 as defined herein), and the terminal repeat of SEQ ID NO:21. In a particular embodiment, the CRISPR1 locus consists of, from 5′ to 3′, an integer number of [repeat-spacer] units, including at least 3 consecutive CRISPR1 [repeat-spacer] units selected from the group consisting of SEQ ID NO:22 to SEQ ID NO:53, and the terminal repeat of SEQ ID NO:21. In a particular embodiment, the CRISPR1 locus consists of, from 5′ to 3′, at least one additional CRISPR1 [repeat-spacer] unit of sequence R1-X1, in particular at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 30 or more additional CRISPR1 [repeat-spacer] unit(s) of sequence R1-X1, at least 3 consecutive CRISPR1 [repeat-spacer] units contained in SEQ ID NO:19 (part of SEQ ID NO:19), and the terminal repeat of SEQ ID NO:21. 
         [0064]    In a particular embodiment, the CRISPR1 locus consists of, from 5′ to 3′, at least one additional CRISPR1 [repeat-spacer] unit of sequence R1-X1, in particular at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 30 or more additional CRISPR1 [repeat-spacer] unit(s) of sequence R1-X1, a part of SEQ ID NO:19 as defined above, and the terminal repeat of SEQ ID NO:21. In a particular embodiment, the CRISPR1 locus consists of, from 5′ to 3′, at least one additional CRISPR1 [repeat-spacer] unit of sequence R1-X1, in particular at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 30 or more additional CRISPR1 [repeat-spacer] unit(s) of sequence R1-X1, from 1 to 31 consecutive terminal CRISPR1 [repeat-spacer] units contained in SEQ ID NO:19, and the terminal repeat of SEQ ID NO:21. 
         [0065]    In a third embodiment, as such or in combination with the first embodiment, the second embodiment, or the first and second embodiments, the invention provides a  Streptococcus thermophilus  strain as defined herein, whose genome comprises a CRISPR3 locus. 
         [0066]    In a particular embodiment, the invention provides a  Streptococcus thermophilus  strain as defined herein, whose genome comprises a CRISPR3 locus comprising or consisting of the sequence as defined in SEQ ID NO:73 or a CRISPR3 locus comprising part(s) of SEQ ID NO:73. 
         [0067]    SEQ ID NO:73 contains 12 CRISPR3 [repeat-spacer] units and 1 terminal repeat, the sequence of which is the same as the repeat of the 12 CRISPR3 [repeat-spacer] units. The sequence of these 12 CRISPR3 [repeat-spacer] units of SEQ ID NO:73 are as defined in SEQ ID NO:75 to SEQ ID NO:86, respectively. The sequence of the repeat of all the CRISPR3 [repeat-spacer] unit(s), within the CRISPR3 locus defined herein, is as defined in SEQ ID NO:74 (R3). The sequence of the terminal repeat is identical to R3 and is as defined in SEQ ID NO:74. In a particular embodiment, the CRISPR3 locus as defined in SEQ ID NO:73 or the CRISPR3 locus comprising part(s) of SEQ ID NO:73 as defined herein, is flanked by the CRISPR3 leader and the CRISPR3 trailer sequences as defined in SEQ ID NO:71 and SEQ ID NO:72, respectively. 
         [0068]    Following phage challenge, one or more additional CRISPR3 [repeat-spacer] unit(s) may be added within the CRISPR3 locus, in particular at the 5′ part (i.e. the leader end) of the CRISPR3 locus as defined herein, i.e., immediately after the last nucleotide of the CRISPR3 leader sequence. This (these) additional CRISPR3 [repeat-spacer] unit(s) has (have) a sequence defined, from 5′ to 3′, as R3-X3, wherein R3 is as defined in SEQ ID NO:74, and X3 is any sequence, in particular any CRISPR spacer sequence, with a length from 27 to 33 bp, in particular from 28 to 32 bp, in particular from 29 to 31 bp, and in particular exactly 30 bp. In particular, the sequence of any of these additional CRISPR3 [repeat-spacer] unit(s) is chosen in the group consisting of SEQ ID NO:87, SEQ ID NO:88, SEQ ID NO:89, SEQ ID NO:90, SEQ ID NO:91, SEQ ID NO:92, or SEQ ID NO:93. Non-limiting examples of additional CRISPR3 [repeat-spacer] unit(s), which can be used according to the invention, are as defined in SEQ ID NO:94 to SEQ ID NO:103. 
         [0069]    In a particular embodiment, the invention provides a  Streptococcus thermophilus  strain as defined herein, whose genome comprises a CRISPR3 locus comprising or consisting of the sequence as defined in SEQ ID NO:73. In a particular embodiment, the CRISPR3 locus consists of, from 5′ to 3′, at least one additional CRISPR3 [repeat-spacer] unit of sequence R3-X3, in particular at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 30 or more additional CRISPR3 [repeat-spacer] unit(s) of sequence R3-X3, and SEQ ID NO:73. 
         [0070]    In a particular embodiment, the invention provides a  Streptococcus thermophilus  strain as defined herein, whose genome comprises a CRISPR3 locus comprising, from 5′ to 3′, a part of SEQ ID NO:73 and a terminal repeat as defined in SEQ ID NO:74. 
         [0071]    By “part of SEQ ID NO: 73” in the context of the CRISPR3 locus, it is meant a fragment of SEQ ID NO:73 which comprises at least or exactly 3 consecutive CRISPR3 [repeat-spacer] units contained in SEQ ID NO:73, in particular at least or exactly 3, 4, 5, 6, 7, 8, 9, 10 or 11 consecutive [repeat-spacer] units contained in SEQ ID NO:73. By “consecutive”, it is meant that the CRISPR3 [repeat-spacer] units in said part of SEQ ID NO:73 are found and linked in the same order as they appear in SEQ ID NO:73 (e.g., SEQ ID NO: 76-SEQ ID NO:77-SEQ ID NO:78, or SEQ ID NO: 82-SEQ ID NO:83-SEQ ID NO:84). In a particular embodiment, a part of SEQ ID NO:73 is a fragment of SEQ ID NO:73 which comprises at least or exactly 3 consecutive CRISPR3 [repeat-spacer] units selected from the group consisting of SEQ ID NO:75 to SEQ ID NO:86. In a particular embodiment, “part of SEQ ID NO: 73” refers to the 3, 4, 5, 6, 7, 8, 9, 10, or 11 consecutive terminal CRISPR3 [repeat-spacer] units contained in SEQ ID NO:73. By “terminal CRISPR3 [repeat-spacer] units contained in SEQ ID NO: 73”, it is meant the CRISPR3 [repeat-spacer] units which are located the most 3′ (i.e., at the trailer end) in the CRISPR3 locus of SEQ ID NO:73, i.e., immediately before the terminal repeat of SEQ ID NO:74. Thus, the two consecutive terminal CRISPR3 [repeat-spacer] units of SEQ ID NO:73 mean SEQ ID NO:85-SEQ ID NO:86, the 3 consecutive terminal CRISPR3 [repeat-spacer] units of SEQ ID NO:73 mean SEQ ID NO:84-SEQ ID NO:85-SEQ ID NO:86, etc. 
         [0072]    In a particular embodiment, the CRISPR3 locus consists of, from 5′ to 3′, an integer number of [repeat-spacer] units, including at least 3 consecutive CRISPR3 [repeat-spacer] units contained in SEQ ID NO:73 (part of SEQ ID NO:73 as defined herein), and the terminal repeat of SEQ ID NO:74. In a particular embodiment, the CRISPR3 locus consists of, from 5′ to 3′, an integer number of [repeat-spacer] units, including at least 3 consecutive CRISPR3 [repeat-spacer] units selected from the group consisting of SEQ ID NO:75 to SEQ ID NO:86, and the terminal repeat of SEQ ID NO:74. In a particular embodiment, the CRISPR3 locus consists of, from 5′ to 3′, at least one additional CRISPR3 [repeat-spacer] unit of sequence R3-X3, in particular at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 30 or more additional CRISPR3 [repeat-spacer] unit(s) of sequence R3-X3, at least 3 consecutive CRISPR3 [repeat-spacer] units contained in SEQ ID NO:73 (part of SEQ ID NO:73), and the terminal repeat of SEQ ID NO:74. 
         [0073]    In a particular embodiment, the CRISPR3 locus consists of, from 5′ to 3′, at least one additional CRISPR3 [repeat-spacer] unit of sequence R3-X3, in particular at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 30 or more additional CRISPR3 [repeat-spacer] unit(s) of sequence R3-X3, a part of SEQ ID NO:73 as defined above, and the terminal repeat of SEQ ID NO:74. In a particular embodiment, the CRISPR3 locus consists of, from 5′ to 3′, at least one additional CRISPR3 [repeat-spacer] unit of sequence R3-X3, in particular at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 30 or more additional CRISPR3 [repeat-spacer] unit(s) of sequence R3-X3, from 1 to 11 consecutive terminal CRISPR3 [repeat-spacer] units contained in SEQ ID NO:73, and the terminal repeat of SEQ ID NO:74. 
         [0074]    In a particular embodiment, the invention provides a  Streptococcus thermophilus  strain wherein the milk acidification kinetics of said strain is characterized by:
       a) an average speed of acidification between pH 6.00 and pH 5.30 which is at least 70.10 −4  UpH/min or equals 70.10 −4  UpH/min or is between 70.10 −4  and 250.10 −4 , between 70.10 −4  and 200.10 −4 , between 70.10 −4  and 180.10 −4 , between 70.10 −4  and 140.10 −4 , between 80.10 −4  and 120.10 −4 , between 90.10 −4  and 110.10 −4 , or between 95.10 −4  and 105.10 −4  UpH/min, and an average speed of acidification between pH 5.30 and pH 5.00 which is less than 22.10 −4  UpH/min or equals 22.10 −4  UpH/min or is between 1.10 −4  and 20.10 −4 , between 2.10 −4  and 22.10 −4 , between 2.10 −4  and 20.10 −4 , between 5.10 −4  and 20.10 −4  or between 10.10 −4  and 18.10 −4  UpH/min; and/or   b) a ratio (1) average speed of acidification between pH 5.30 and pH 5.00 over (2) average speed of acidification between pH 6.00 and pH 5.30, which is less than or equals 25% or less than or equals 20%, less than or equals 18% or is between 1 and 25%, between 2 and 25%, between 5 and 18%, between 8 to 18% or between 10 and 18%,
 
wherein preferably the average speed of acidification between pH 6.00 and pH 5.30 and the average speed of acidification between pH 5.30 and pH 5.00 are calculated as described in Assay I, and
 
whose genome comprises at least one element selected from the group consisting of a CRISPR4 locus, a CRISPR1 locus, and a CRISPR3 locus as defined herein, preferably whose genome comprises one, two, or three elements selected from this group.
       
 
         [0077]    In a particular embodiment, the  Streptococcus thermophilus  strain of the invention is the strain deposited under the Budapest Treaty on March 21, 2013 in the name of Danisco Deutschland GmbH at the Leibniz-Institut DSMZ-Deutsche Sammlung von Mikroorganismen and Zellkulturen, GmbH (Inhoffenstr. 7B, D-38124 Braunschweig), under number DSM 27029 [herein the DSM 27029 strain]. 
         [0078]    In another embodiment, the  Streptococcus thermophilus  strain of the invention is the strain deposited under the Budapest Treaty on Mar. 21, 2013 in the name of Danisco Deutschland GmbH at the Leibniz-Institut DSMZ, under number DSM 27030 [herein the DSM 27030 strain]. 
         [0079]    In another embodiment, the  Streptococcus thermophilus  strain of the invention is the strain deposited under the Budapest Treaty on Mar. 21, 2013 in the name of Danisco Deutschland GmbH at the Leibniz-Institut DSMZ, under number DSM 27031 [herein the DSM 27031 strain]. 
         [0080]    We hereby confirm that the depositor, Danisco Deutschland GmbH (of Busch-Johannsen-Strasse 1, D-25899 Niebüll, Germany) has authorised the Applicant (DuPont Nutrition Biosciences ApS, Langebrogade 1, DK-1411 Copenhagen K, Denmark) to refer to the deposited biological materials in this application and has given his unreserved and irrevocable consent to the deposited materials being made available to the public. 
         [0081]    In respect to those designations in which a European Patent is sought, a sample of the deposited microorganism will be made available until the publication of the mention of the grant of the European patent or until the date on which application has been refused or withdrawn or is deemed to be withdrawn, only by the issue of such a sample to an expert nominated by the person requesting the sample, and approved either i) by the Applicant and/or ii) by the European Patent Office, whichever applies (Rule 32 EPC). 
         [0082]    In a particular embodiment, the  Streptococcus thermophilus  strain of the invention is a mutant strain of the DSM 27029 strain, of the DSM 27030 strain, or of the DSM 27031 strain as disclosed herein, provided that the milk acidification kinetics of said mutant strain is according to the definitions given herein for any  Streptococcus thermophilus  strain of the invention, and in particular is similar to the milk acidification kinetics of the DSM deposited strains from which the mutants are derived from. In particular, the milk acidification kinetics of said mutant strain is characterized by:
       a) an average speed of acidification between pH 6.00 and pH 5.30 which is at least 70.10 −4  UpH/min or equals 70.10 −4  UpH/min or is between 70.10 −4  and 250.10 −4 , between 70.10 −4  and 200.10 −4 , between 70.10 −4  and 180.10 −4 , between 70.10 −4  and 140.10 −4 , between 80.10 −4  and 120.10 −4 , between 90.10 −4  and 110.10 −4 , or between 95.10 −4  and 105.10 −4  UpH/min, and an average speed of acidification between pH 5.30 and pH 5.00 which is less than 22.10 −4  UpH/min or equals 22.10 −4  UpH/min or is between 1.10 −4  and 20.10 −4 , between 2.10 −4  and 22.10 −4 , between 2.10 −4  and 20.10 −4 , between 5.10 −4  and 20.10 −4  or between 10.10 −4  and 18.10 −4  UpH/min; and/or   b) a ratio of (1) average speed of acidification between pH 5.30 and pH 5.00 to (2) average speed of acidification between pH 6.00 and pH 5.30, which is less than or equals 25% or less than or equals 20%, less than or equals 18% or is between 1 and 25%, between 2 and 25%, between 5 and 18%, between 8 to 18% or between 10 and 18%,
 
wherein preferably the average speed of acidification between pH 6.00 and pH 5.30 and the average speed of acidification between pH 5.30 and pH 5.00 are calculated as described in Assay I.
       
 
         [0085]    By a “mutant strain of the DSM 27029 strain, of the DSM 27030 strain, or of the DSM 27031 strain”, it is meant a  S. thermophilus  strain whose genome is highly similar to the genome of the DSM 27029 strain, of the DSM 27030 strain, or of the DSM 27031 strain. Within the present application, said mutants are encompassed in the expression “ S. thermophilus  strain of the invention”. The high similarity in terms of genome encompasses:
       a  S. thermophilus  strain, the genome of which contains at most 150 mutational events as compared to the genome of the DSM 27029 strain, of the DSM 27030 strain, or of the DSM 27031 strain, preferably at most 140, at most 130, at most 120, at most 110, at most 100, 90, at most 80, at most 70, at most 60, at most 50, at most 40, at most 30, or at most 20 mutational events. A mutational event is defined as a SNP (single nucleotide polymorphism) or an INDEL (insertion, deletion, and combination thereof). The number of mutational events is determined by identifying the mutational events present in the mutant genome, as compared to the genome of the DSM 27029 strain, of the DSM 27030 strain, or of the DSM 27031 strain, each mutational event (SNP or INDEL) representing 1 mutational event (i.e., that for example an insertion of a sequence of several nucleotides is considered as one mutational event). In this context, the genome sequence of a mutant of the invention, defined by a number of mutational events as compared to the DSM 27029 strain, the DSM 27030 strain, or the DSM 27031 strain, may also be additionally defined by its percentage of identity with the genome sequence of the DSM 27029 strain, of the DSM 27030 strain, or of the DSM 27031 strain, wherein the percentage of identity represents herein the percentage of the genome sequence present in one strain and found in the other, in particular a) the percentage of the sequences present in the genome of the mutant strain and found in the genome of the DSM 27029 strain, of the DSM 27030 strain, or of the DSM 27031 strain, or b) the percentage of sequences present in the genome of the DSM 27029 strain, of the DSM 27030 strain, or of the DSM 27031 strain, and found in the mutant strain genome sequence. Thus, a mutant strain, differing from the DSM 27029 strain, the DSM 27030 strain, or the DSM 27031 strain only by insertion(s) or only by deletion(s) has a genome 100% identical to the genome of the DSM 27029 strain, the DSM 27030 strain, or the DSM 27031 strain, since the whole genome sequence of one strain is totally found in the genome sequence of the other. In a particular embodiment, the genome sequence of the mutant of the invention, defined by a number of mutational events, has an identity of at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99%, at least 99.1%, at least 99.2%, at least 99.3%, at least 99.4%, at least 99.5%, at least 99.6%, at least 99.7%, at least 99.8%, at least 99.9%, at least 99.92%, at least 99.94%, at least 99.96%, at least 99.98%, or at least 99.99% to the genome sequence of the DSM 27029 strain, of the DSM 27030 strain, or of the DSM 27031 strain, wherein the percentage of identity represents the percentage of the genome sequence present in one strain and found in the other; and/or   a  S. thermophilus  strain, the genome sequence of which has an identity of at least 95%, with the genome sequence of the DSM 27029 strain, of the DSM 27030 strain, or of the DSM 27031 strain, in particular an identity of at least 90%, at least 91%, at least 95%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99%, at least 99.1%, at least 99.2%, at least 99.3%, at least 99.4%, at least 99.5%, at least 99.6%, at least 99.7%, at least 99.8%, at least 99.9%, at least 99.92%, at least 99.94%, at least 99.96%, at least 99.98%, or at least 99.99% with the genome sequence of the DSM 27029 strain, the DSM 27030 strain, or the DSM 27031 strain as deposited on March 21, 2013. The identity is described in comparing the two genome sequences over their full-length (global alignment), and may be calculated using any program based on the Needleman-Wunsch algorithm.       
 
         [0088]    It is noteworthy that the DSM 27029 strain, the DSM 27030 strain, and the DSM 27031 strain are mutants of each other, according to the definitions given above. 
         [0089]    In a particular embodiment, the genome of said mutant strain comprises at least one element selected from the group consisting of a CRISPR4 locus, a CRISPR1 locus, and a CRISPR3 locus as defined above, in particular comprises one, two, or three elements selected from this group. 
         [0090]    In a particular embodiment, the invention provides a  S. thermophilus  mutant strain of the DSM 27029 strain, of the DSM 27030 strain, or of the DSM 27031 strain as defined herein, wherein the genome of this mutant differs from the DSM 27029 strain, the DSM 27030 strain, or the DSM 27031 strain genome by its CRISPR4 locus, its CRISPR1 locus and/or its CRISPR3 locus, in particular by its CRISPR4 locus, in particular by its CRISPR1 locus, in particular by its CRISPR3 locus, in particular by its CRISPR4 locus and CRISPR1 locus, in particular by its CRISPR1 locus and CRISPR3 locus, in particular by its CRISPR4 locus and CRISPR3 locus, and in particular by its CRISPR4 locus, its CRISPR1 locus and its CRISPR3 locus. Said mutants, differing in one or several CRISPR loci (CRISPR1 and/or CRISPR3 and/or CRISPR4), are herein defined as CRISPR mutants of the DSM 27029 strain, of the DSM 27030 strain, or of the DSM 27031 strain. 
         [0091]    In a particular embodiment, a  S. thermophilus  mutant of the DSM 27029 strain, of the DSM 27030 strain, or of the DSM 27031 strain, in particular a CRISPR mutant of the DSM 27029 strain, of the DSM 27030 strain, or of the DSM 27031 strain, is characterized by:
       a CRISPR4 locus, comprising the sequence as defined in SEQ ID NO:3 or comprising part(s) of SEQ ID NO:3, such as defined in any embodiment described above; and/or   a CRISPR1 locus, comprising the sequence as defined in SEQ ID NO:19 or comprising part(s) of SEQ ID NO:19, such as defined in any embodiment described above. In a particular embodiment, the CRISPR1 locus of this mutant consists of, from 5′ to 3′, at least one additional CRISPR1 [repeat-spacer] unit of sequence R1-X1, in particular at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 30 or more additional CRISPR1 [repeat-spacer] unit(s) of sequence R1-X1, and SEQ ID NO:19 (wherein R1 is as defined in SEQ ID NO:20, and X1 is any sequence with a length from 27 to 33 bp, in particular from 28 to 32 bp, in particular from 29 to 31 bp, and in particular exactly 30 bp). In another particular embodiment, the CRISPR1 locus of this mutant consists of, from 5′ to 3′, at least one additional CRISPR1 [repeat-spacer] unit of sequence R1X1, in particular at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 30 or more additional CRISPR1 [repeat-spacer] unit(s) of sequence R1-X1, at least 3 consecutive, in particular at least 3 consecutive terminal, CRISPR1 [repeat-spacer] units contained in SEQ ID NO:19 (part of SEQ ID NO:19), and the terminal repeat of SEQ ID NO:21; and/or   a CRISPR3 locus, comprising the sequence as defined in SEQ ID NO:73 or comprising part(s) of SEQ ID NO:73, such as defined in any embodiment described above. In a particular embodiment, the CRISPR3 locus of this mutant consists of, from 5′ to 3′, at least one additional CRISPR1 [repeat-spacer] unit of sequence R3-X3, in particular at least or exactly 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 30 or more additional CRISPR3 [repeat-spacer] unit(s) of sequence R3-X3, and SEQ ID NO:73 (wherein R3 is as defined in SEQ ID NO:74, and X3 is any sequence with a length from 27 to 33 bp, in particular from 28 to 32 bp, in particular from 29 to 31 bp, and in particular exactly 30 bp). In another particular embodiment, the CRISPR3 locus of this mutant consists of, from 5′ to 3′, at least one additional CRISPR3 [repeat-spacer] unit of sequence R3-X3, in particular at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 30 or more additional CRISPR3 [repeat-spacer] unit(s) of sequence R3-X3, at least 3 consecutive, in particular at least 3 consecutive terminal, CRISPR3 [repeat-spacer] units contained in SEQ ID NO:73 (part of SEQ ID NO:73), and the terminal repeat of SEQ ID NO:74.       
 
         [0095]    In a particular embodiment, the invention provides a  Streptococcus thermophilus  strain of the invention, wherein the milk acidification kinetics of said strain is characterized by:
       a) an average speed of acidification between pH 6.00 and pH 5.30 which is at least 70.10 −4  UpH/min or equals 70.10 −4  UpH/min or is between 70.10 −4  and 250.10 −4 , between 70.10 −4  and 200.10 −4 , between 70.10 −4  and 180.10 −4 , between 70.10 −4  and 140.10 −4 , between 80.10 −4  and 120.10 −4 , between 90.10 −4  and 110.10 −4 , or between 95.10 −4  and 105.10 −4  UpH/min, and an average speed of acidification between pH 5.30 and pH 5.00 which is less than 22.10 −4  UpH/min or equals 22.10 −4  UpH/min or is between 1.10 −4  and 20.10 −4 , between 2.10 −4  and 22.10 −4 , between 2.10 −4  and 20.10 −4 , between 5.10 −4  and 20.10 −4  or between 10.10 −4  and 18.10 −4  UpH/min; and/or   b) a ratio of (1) average speed of acidification between pH 5.30 and pH 5.00 to (2) average speed of acidification between pH 6.00 and pH 5.30, which is less than or equals 25% or less than or equals 20%, less than or equals 18% or is between 1 and 25%, between 2 and 25%, between 5 and 18%, between 8 to 18% or between 10 and 18%,
 
wherein preferably the average speed of acidification between pH 6.00 and pH 5.30 and the average speed of acidification between pH 5.30 and pH 5.00 are calculated as described in Assay I, and
 
wherein the  S. thermophilus  strain is not one or two of the following strains:
   the DSM 27029 strain deposited on March 21, 2013, at the Leibniz-Institut DSMZ,   the DSM 27030 strain deposited on March 21, 2013, at the Leibniz-Institut DSMZ,   the DSM 27031 strain deposited on March 21, 2013, at the Leibniz-Institut DSMZ.       
 
         [0101]    In any embodiment, the  Streptococcus thermophilus  strain of the invention (including a  S. thermophilus  mutant strain as defined above) may be identified, starting from a group of  Streptococcus thermophilus  strains whose genome comprises a CRISPR4 locus as defined above, and/or comprises a CRISPR1 locus as defined above and/or comprises a CRISPR3 locus as defined above. 
         [0102]    In a particular embodiment, the  Streptococcus thermophilus  strain of the invention, especially the mutant strain of the DSM 27029 strain, of the DSM 27030 strain, or of the DSM 27031 strain, is not the  Streptococcus salivarius thermophilus  strain deposited on May 6, 2011 at the Centraalbureau voor Schimmel-cultures (Fungal Biodiversity Centre, Utrecht, The Netherlands), under accession number CBS129457. 
         [0103]    In a particular embodiment, the  Streptococcus thermophilus  strain of the invention, especially the mutant strain of the DSM 27029 strain, of the DSM 27030 strain, or of the DSM 27031 strain, is not the  Streptococcus salivarius thermophilus  strain deposited on May 6, 2011 at the Centraalbureau voor Schimmel-cultures, under accession number CBS129458. 
         [0104]    In a particular embodiment, the  Streptococcus thermophilus  strain of the invention, especially the mutant strain of the DSM 27029 strain, of the DSM 27030 strain, or of the DSM 27031 strain, is neither the  Streptococcus salivarius thermophilus  strain deposited on May 6, 2011 at the Centraalbureau voor Schimmel-cultures under accession number CBS129457 nor the  Streptococcus salivarius thermophilus  strain deposited on May 6, 2011 at the Centraalbureau voor Schimmel-cultures, under accession number CBS129458. 
         [0105]    The invention also provides a composition comprising or consisting of a culture of a  Streptococcus thermophilus  strain of the invention, in particular comprising or consisting of a culture of the  Streptococcus thermophilus  strain DSM 27029, a culture of the  Streptococcus thermophilus  strain DSM 27030, or a culture of the  Streptococcus thermophilus  strain DSM 27031, in particular comprising or consisting of a culture of a  Streptococcus thermophilus  mutant strain as defined above. 
         [0106]    The composition of the invention, preferably when used as a starter culture, can be a pure culture or a mixed culture. Thus, a pure culture is defined as a culture wherein all or substantially all the culture consists of the same  Streptococcus thermophilus  strain of the invention. In the alternative, a mixed culture is defined as a culture comprising several microorganisms, in particular comprising several bacterial strains, including the  Streptococcus thermophilus  strain of the invention. 
         [0107]    In a particular embodiment, the composition of the invention is or consists of a pure culture of a  Streptococcus thermophilus  strain as defined herein. 
         [0108]    In another embodiment, the composition of the invention comprises, in addition to a culture of the  Streptococcus thermophilus  of the invention, at least one other microorganism. The term “microorganism” is defined herein as any organism that may be combined with the  Streptococcus thermophilus  of the invention, in particular for use in the preparation of products according to the invention. The term “microorganism” encompasses yeasts, molds, and bacteria, such as lactic acid bacteria species, a  Bifidobacterium  species, a  Brevibacterium  species, and/or a  Propionibacterium  species. 
         [0109]    In a particular embodiment of mixed culture, the composition comprises, in addition to a culture of the  Streptococcus thermophilus  of the invention, at least one culture of lactic acid bacteria and/or at least one other culture of propionic bacteria. Suitable lactic acid bacteria include strains of a  Lactococcus  species, a  Streptococcus  species, a  Lactobacillus  species including  Lactobacillus acidophilus,  an  Enterococcus  species, a  Pediococcus  species, a  Leuconostoc  species, and an  Oenococcus  species or any combination thereof.  Lactococcus  species include  Lactococcus lactis,  including  Lactococcus lactis  subsp.  lactis, Lactococcus lactis  subsp.  lactis  biovar  diacetylactis,  and  Lactococcus lactis  subsp.  cremoris.  Other lactic acid bacteria species include  Leuconostoc  sp.,  Streptococcus thermophilus, Lactobacillus delbrueckii  subsp.  bulgaricus,  and  Lactobacillus helveticus.    
         [0110]    Thus, the invention is also directed to, as a particular embodiment, a composition as defined herein comprising or consisting of a culture of the  Streptococcus thermophilus  of the invention, at least or exactly 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10 strain(s) of the species  Streptococcus thermophilus,  different from the  S. thermophilus  strain of the invention, and/or a strain of the  Lactobacillus  species, and/or any combination thereof. 
         [0111]    In a particular embodiment, the composition comprises or consists of a culture of the  Streptococcus thermophilus  of the invention, at least one, in particular at least or exactly 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10 strain(s) of the species  Streptococcus thermophilus,  different from the  S. thermophilus  strain of the invention, and/or one or several strain(s) of the species  Lactobacillus delbrueckii  subsp.  bulgaricus,  and/or one or several strain(s) of the species  Lactobacillus helveticus  and/or any combination thereof. In a particular embodiment, the composition comprises or consists of a culture of the  Streptococcus thermophilus  of the invention, one strain of species  Streptococcus thermophilus,  different from the  S. thermophilus  strain of the invention, and a strain of the species  Lactobacillus delbrueckii  subsp.  bulgaricus.  In another particular embodiment, the composition comprises or consists of a culture of the  Streptococcus thermophilus  of the invention, two strains of the species  Streptococcus thermophilus,  both different from the  S. thermophilus  strain of the invention, and a strain of the species  Lactobacillus delbrueckii  subsp.  bulgaricus.    
         [0112]    In a particular embodiment, the composition comprises or consists of a culture of the  Streptococcus thermophilus  of the invention, a  Lactococcus lactis  subsp.  lactis  and/or a  Lactococcus lactis  subsp.  cremoris.    
         [0113]    In a particular embodiment, the composition comprises or consists of a culture of the  Streptococcus thermophilus  of the invention and a complex mixed starter culture. 
         [0114]    In a particular embodiment of any composition defined herein, either as a pure or mixed culture, the composition further comprises at least one probiotic strain such as  Bifidobacterium animalis  sub sp.  lactis, Lactobacillus acidophilus, Lactobacillus paracasei,  or  Lactobacillus casei.    
         [0115]    In a particular embodiment, the composition as defined herein, either as a pure or mixed culture as defined above, further comprises, in particular food acceptable, component(s), such as, but not limited to, cryoprotective agents (or cryoprotectants), boosters and/or common additives. By “component”, it is meant any molecule or solution which is not a microorganism as defined above. By way of example, cryoprotective agents include, cyclodextrin, maltitol, trehalose, sucrose, maltodextrine or combinations thereof. By way of example, boosters include nucleotides. By way of example, common additives include nutrients such as yeast extracts, sugars, and vitamins. 
         [0116]    In a particular embodiment, the composition as defined herein, either as a pure or mixed culture as defined above, with or without additional component(s) is in a liquid, a frozen, or a dried-powder form, such as obtained after freeze-drying. 
         [0117]    In a particular embodiment, the composition of the invention, either as a pure or mixed culture as defined above, with or without additional component(s), comprises the  S. thermophilus  strain of the invention (and optionally at least one other microorganism) in a concentrated form (concentrate), including frozen or dried concentrates. Thus, the concentration of the  S. thermophilus  strain of the invention within the composition is in the range of 10 5  to 10 12  CFU (colony forming units) per gram of the composition, preferably 10 7  to 10 12  CFU, and more preferably at least at least 10 7 , at least 10 8 , at least 10 9 , at least 10 10  or at least 10 11  CFU/g of the composition. 
         [0118]    The invention also provides the use of a culture of a  Streptococcus thermophilus  strain of the invention or the use of a composition as defined herein, for preparing products, in particular food products or feed products, in particular fermented products, in particular fermented food products or fermented feed products. Thus, the invention also provides a method for preparing a product, preferably a food or feed product, wherein said method comprises a) putting a substrate into contact with or in the presence of a culture of the  S. thermophilus  strain of the invention or a composition as defined herein [or mixing a substrate with a culture of the  S. thermophilus  strain of the invention or a composition as defined herein], b) optionally fermenting said substrate, and c) obtaining said product. In a particular embodiment, the invention also provides a method for preparing a fermented product, preferably a fermented food or feed product, wherein said method comprises fermenting a substrate with or in the presence of a culture of the  S. thermophilus  strain of the invention or a composition as defined herein, and obtaining said fermented product. 
         [0119]    The invention is also directed to any product, which is prepared from a  S. thermophilus  strain of the invention or a composition as defined herein, in particular by the methods disclosed herein, or which contains or comprises a  S. thermophilus  strain of the invention or a composition as defined herein. In a particular embodiment, the invention provides a product, in particular a food or a feed product, in particular a fermented product, in particular a fermented food or a fermented feed product, obtainable or obtained by methods as described herein. The invention also provides a product, in particular a food or a feed product, in particular a fermented product, in particular a fermented food or a fermented feed product, comprising a culture of the  S. thermophilus  strain of the invention or comprising a composition as defined herein. 
         [0120]    Suitable products include, but are not limited to, a food, a foodstuff, a food ingredient, a food additive, a food supplement, a functional food, a feed, a nutritional supplement, or a probiotic supplement. According to the invention, by “food” it is meant a product that is intended for human consumption. According to the invention, by “feed” it is meant a product that is intended to feed an animal. As used herein the term “food ingredient” includes a formulation, which is or can be added to foods and includes formulations which can be used at low levels in a wide variety of products that require, for example, acidification. As used herein, the term “functional food” means a food which is capable of providing not only a nutritional effect and/or a taste satisfaction, but is also capable of delivering a further beneficial effect to the consumer. Suitable products include, but are not limited to, fruits, vegetables, fodder crops and vegetables including derived products, grain and grain-derived products, dairy foods and dairy food-derived products, meat, poultry, and seafood. The  S. thermophilus  strain of the invention or a composition as defined herein can be used in the preparation of food products such as one or more of confectionery products, dairy products, meat products, poultry products, fish products and bakery products. By way of example, the  S. thermophilus  strain of the invention or a composition as defined herein can be used as ingredients to a soft drink, a fruit juice or a beverage comprising whey protein, health tea, cocoa drink, milk drink and lactic acid bacteria drink, yoghurt, drinking yoghurt, and wine. 
         [0121]    In a particular embodiment, the substrate into which the  S. thermophilus  strain of the invention or a composition as defined herein is added to [or mixed with] is milk substrate. Therefore, in a particular embodiment, the invention also provides the use of a culture of a  Streptococcus thermophilus  strain of the invention or the use of a composition as defined herein, for preparing a dairy product, in particular dairy food product or dairy feed product, in particular fermented dairy product, in particular fermented dairy food product or fermented dairy feed product. Thus, the invention also provides a method for preparing a dairy product, in particular dairy food product or dairy feed product, in particular fermented dairy product, in particular fermented dairy food product or fermented dairy feed product, wherein said method comprises a) putting into contact milk substrate with or in the presence of a culture of the  S. thermophilus  strain of the invention or with a composition as defined herein, b) optionally fermenting said milk substrate and c) obtaining said product. In a particular embodiment, the invention also provides a method for preparing a fermented dairy product, preferably fermented dairy food or feed product, wherein said method comprises fermenting milk substrate with or in the presence of a culture of the  S. thermophilus  strain of the invention or a composition as defined herein, and obtaining said fermented dairy product. In a particular embodiment, the milk substrate comprises solid items, such as fruits, chocolate products, or cereals. In a particular embodiment, the invention is also directed to the use of the  S. thermophilus  strain of the invention or any composition as defined herein (pure or mixed culture) to reduce the post-acidification phenomenon of the dairy product obtained with or of the dairy product fermented with or in presence of said  S. thermophilus  strain or said composition, as compared to dairy product(s) obtained without or fermented without or in the absence of the  S. thermophilus  strain of the invention, and directed to the dairy products per se. In a particular embodiment, the invention is also directed to the use of the  S. thermophilus  strain of the invention or any composition as defined herein (pure or mixed culture) to obtain a dairy product, in particular a yoghurt, whose pH is 4.4±0.1 and is stable when the dairy product is stored during 14 days at a positive temperature less than 10° C. In a particular embodiment, the invention is also directed to the use of the  S. thermophilus  strain of the invention or any composition as defined herein (pure or mixed culture) to obtain a dairy product, in particular a yoghurt, whose pH is 4.5±0.1 or is 4.4±0.05 when the dairy product is stored during 14 days at a positive temperature less than 10° C., and optionally whose pH is stable (i.e, within the same range) until 28 days. 
         [0122]    By “milk substrate”, it is meant milk of animal and/or plant origin. In a particular embodiment, the milk substrate is of animal origin, such as cow, goat, sheep, buffalo, zebra, horse, donkey, or camel, and the like. The milk may be in the native state, a reconstituted milk, a skimmed milk, or a milk supplemented with compounds necessary for the growth of the bacteria or for the subsequent processing of fermented milk, such as fat, proteins of a yeast extract, peptone and/or a surfactant, for example. In a particular embodiment, the milk substrate is commercial UHT milk (Ultra High Temperature treatment, i.e., 130° C. few seconds), in particular supplemented with 3% (w/w) of semi-skimmed milk powder, and pasteurized by heating, in particular during 10±1 min. at 90±0.2° C. In another embodiment, the milk substrate is of plant origin, i.e., is from extracts of plant material which have been treated or otherwise (vegetable milk), such as from leguminous plants (soya bean, chick pea, lentil and the like) or from oilseeds (colza, soya bean, sesame, cotton and the like), which extract contains proteins in solution or in colloidal suspension, which are coagulable by chemical action, by acid fermentation, and/or by heat. In another embodiment, the milk substrate is a mixture of animal milk(s) and of vegetable milk(s) as defined above. 
         [0123]    Therefore, the invention provides a dairy product, in particular dairy food product or dairy feed product, in particular fermented dairy product, in particular fermented dairy food product or fermented dairy feed product, obtainable or obtained by methods as described herein with a milk substrate. The invention also provides a dairy product, in particular a fermented dairy product comprising a culture of the  S. thermophilus  strain of the invention or comprising a composition as defined herein. In a particular embodiment, the dairy product or fermented dairy product is or comprises a yoghurt, a cheese (such as an acid curd cheese, a hard cheese, a semi-hard cheese, a cottage cheese), a buttermilk, quark, a sour cream, kefir, a fermented whey-based beverage, a koumiss, a milk beverage, a yoghurt drink, a fermented milk, a matured cream, a fromage frais, a milk, a dairy product retentate, a processed cheese, a cottage cheese, a cream dessert, or infant milk, preferably based on a milk substrate of animal and/or plant origin. 
       EXPERIMENTAL 
     EXAMPLE 1 
     Calculation of Average Speed of Acidification between pH 6.00 and pH 5.30 (S1), Average Speed of Acidification between pH 5.30 and pH 5.00 (S2) and S2/S1 Ratio 
     Assay I 
       [0124]    Commercial half-fat UHT cow-milk (fat 1.5% w/w) [“Le Petit Vendeen”; GLAC—France] is supplemented with 3% (W/W) skimmed milk powder. After dissolution, the mix is heat treated at 90° C. for 10 min. The heating step from 20-25° C. to 90° C. lasts no more than 35 min and the cooling step from 90° C. to 35° C-45° C. lasts no more than 45 min. Just before inoculation, 1 g/100 L (w/v) of sodium formiate is added. The inoculation is performed with strains preserved at −80° C. in milk based medium. The inoculation rate is 1.10 6  CFU/ml of milk-base. The incubation temperature is set at 43° C.+/−1° C., and kept constant in a water bath during the fermentation. A Cinac system (CINAC, an automated system for control of lactic starters; Corrieu G, Picque D, Perret B, Quemener P; Process Magazine; 1992; no. 1068; p. 24-27) was used for online measurement of pH change. The pH is recorded each 5 min during 24 h, and summarized in a table or presented as a CINAC curve. 
         [0125]    The 3 following parameters are determined: time for pH=6.00 (T pH6.00 ), time for pH=5.30 (T pH5.30 ) and time for pH=5.00 (T pH5.00 ). These parameters are obtained directly by the online recording, or when the time to obtain the targeted pH is not present in the table, a linear interpolation is done between the two recorded data (see example with strain DGCC7984 below). 
         [0126]    Finally, the following parameters are defined, to describe the milk acidification kinetics:
       S 1 =(6.00−5.30)/(T pH5.30 −T pH6.00 ) UpH/min) [average speed of acidification between pH 6.00 and pH 5.30];   S 2 =(5.30−5.00)/(T pH5.00 −T pH5.30 ) (UpH/min) [average speed of acidification between pH 5.30 and pH 5.00]; and   the ratio of S2 to S1 [S2/S1 ratio] (in percentage).
 
Implementation to the strain DGCC7984
       
 
         [0130]    The Assay I (as described above) has been implemented in the strain DGCC7984. The pH, recorded each 5 min during 24 h, is disclosed in Table 1. 
         [0131]    The 3 parameters, 1) time for pH=6.00 (T pH6.00 ), 2) time for pH=5.30 (T pH5.30 ), and 3) time for pH=5.00 (T pH5.00 ), have been determined. 
         [0132]    Thus, time for pH=5.30 has been obtained directly by the on line recording (235 min). Since time for pH=6.00 and time for pH=5.00 (T pH5.00 ) have not been found in the Table, a linear interpolation has been done between the two recorded data surrounding pH=6.00 and the two recorded data surrounding pH=5.00, by the method as follow (here is the example for the evaluation of T pH6.00 ). The same mode of calculation is used for the evaluation of T pH5.00 . 
         [0000]        T   pH6.00 =(6.00−pH 1   +T   1 *((pH 1 −pH 2 )/( T   1   −T   2 )))/((pH 1 −pH 2 )/( T   1   −T   2 ))
 
         [0133]    In the example, T 1 =175 min for pH 1 =6.04, and T 2 =180 min for pH 2 =5.99 
         [0000]        T   pH6.00 =(6.00−6.04+175*((6.04−5.99)/(175−180)))/((6.04−5.99)/(175−180))
 
         [0000]        T   pH6.00 =(6.00−6.04+175*((0.05/5)))/(0.05/5)
 
         [0000]        T   pH6.00 =0.04+(175*0.01)/0.01=179 min. 
         [0000]                                              TABLE 1                       Time (min)   pH                                        0   6.45           5   6.44           10   6.44           15   6.43           20   6.42           25   6.42           30   6.41           35   6.41           40   6.41           45   6.41           50   6.41           55   6.41           60   6.40           65   6.40           70   6.39           75   6.39           80   6.38           85   6.37           90   6.36           95   6.35           100   6.33           105   6.32           110   6.30           115   6.29           120   6.27           125   6.25           130   6.24           135   6.22           140   6.21           145   6.19           150   6.18           155   6.16           160   6.14           165   6.11           170   6.08           175   6.04           180   5.99           185   5.93           190   5.87           195   5.80           200   5.73           205   5.66           210   5.59           215   5.52           220   5.46           225   5.40           230   5.35           235   5.30           240   5.25           245   5.21           250   5.18           255   5.14           260   5.11           265   5.08           270   5.06           275   5.03           280   5.01           285   4.99           290   4.97           295   4.95           300   4.93           305   4.91           310   4.89           315   4.87           320   4.86           325   4.84           330   4.82           335   4.81           340   4.80           345   4.78           350   4.77           355   4.76           360   4.75           365   4.73           370   4.72           375   4.71           380   4.70           385   4.69           390   4.68           395   4.67           400   4.66           405   4.65           410   4.65           415   4.64           420   4.63           425   4.62           430   4.61           435   4.60           440   4.60           445   4.59           450   4.58           455   4.58           460   4.57           465   4.56           470   4.56           475   4.55           480   4.54           485   4.54           490   4.53           495   4.53           500   4.52           505   4.51           510   4.51           515   4.50           520   4.50           525   4.49           530   4.49           535   4.48           540   4.48           545   4.48           550   4.47           555   4.47           560   4.46           565   4.46           570   4.45           575   4.45           580   4.45           585   4.44           590   4.44           595   4.43           600   4.43           605   4.43           610   4.42           615   4.42           620   4.42           625   4.41           630   4.41           635   4.41           640   4.40           645   4.40           650   4.40           655   4.39           660   4.39           665   4.39           670   4.38           675   4.38           680   4.38           685   4.38           690   4.37           695   4.37           700   4.37           705   4.37           710   4.36           715   4.36           720   4.36           725   4.36           730   4.35           735   4.35           740   4.35           745   4.35           750   4.35           755   4.34           760   4.34           765   4.34           770   4.34           775   4.34           780   4.33           785   4.33           790   4.33           795   4.33           800   4.33           805   4.33           810   4.32           815   4.32           820   4.32           825   4.32           830   4.32           835   4.32           840   4.31           845   4.31           850   4.31           855   4.31           860   4.31           865   4.31           870   4.31           875   4.30           880   4.30           885   4.30           890   4.30           895   4.30           900   4.30           905   4.30           910   4.30           915   4.30           920   4.29           925   4.29           930   4.29           935   4.29           940   4.29           945   4.29           950   4.29           955   4.29           960   4.28           965   4.28           970   4.28           975   4.28           980   4.28           985   4.28           990   4.28           995   4.28           1000   4.28           1005   4.28           1010   4.27           1015   4.27           1020   4.27           1025   4.27           1030   4.27           1035   4.27           1040   4.27           1045   4.27           1050   4.27           1055   4.27           1060   4.27           1065   4.26           1070   4.26           1075   4.26           1080   4.26           1085   4.26           1090   4.26           1095   4.26           1100   4.26           1105   4.26           1110   4.26           1115   4.26           1120   4.26           1125   4.25           1130   4.25           1135   4.25           1140   4.25           1145   4.25           1150   4.25           1155   4.25           1160   4.25           1165   4.25           1170   4.25           1175   4.25           1180   4.25           1185   4.25           1190   4.24           1195   4.24           1200   4.24           1205   4.24           1210   4.24           1215   4.24           1220   4.24           1225   4.24           1230   4.24           1235   4.24           1240   4.24           1245   4.24           1250   4.24           1255   4.24           1260   4.24           1265   4.24           1270   4.24           1275   4.23           1280   4.23           1285   4.23           1290   4.23           1295   4.23           1300   4.23           1305   4.23           1310   4.23           1315   4.23           1320   4.23           1325   4.23           1330   4.23           1335   4.23           1340   4.23           1345   4.23           1350   4.23           1355   4.23           1360   4.23           1365   4.22           1370   4.22           1375   4.22           1380   4.22           1385   4.22           1390   4.22           1395   4.22           1400   4.22           1405   4.22           1410   4.22           1415   4.22           1420   4.22           1425   4.22           1430   4.22           1435   4.22           1440   4.22                        
Finally, S1, S2, and S2/S1 ratio for the strain DGCC7984 have been calculated and are reported in Table 2:
 
         [0000]    
       
         
               
               
               
             
           
               
                   
                 TABLE 2 
               
               
                   
                   
               
             
             
               
                   
                 T pH 6.00  (min) 
                 179 
               
               
                   
                 T pH 5.30  (min) 
                 235 
               
               
                   
                 T pH 5.00  (min) 
                 282.5 
               
               
                   
                 S 1  = (6.00 − 5.30)/(T pH 5.30  − T pH 6.00 ) (UpH/min.) 
                 0.0125 
               
               
                   
                 S 2  = (5.30 − 5.00)/(T pH 5.00  − T pH 5.30 ) (UpH/min.) 
                 0.0063 
               
               
                   
                 R (%) 
                 50 
               
               
                   
                   
               
             
          
         
       
     
       EXAMPLE 2 
     Determination of S1, S2, and S2/S1 Ratio for 69  Streptococcus thermophilus  Strains 
     Strains 
       [0134]    69  Streptococcus thermophilus  strains from the Dupont Collection have been used. From these 69 strains, 7  S. thermophilus  strains have been previously disclosed in patent applications and deposited at the C.N.C.M., and 2  S. thermophilus  strains have their genome sequence available in the NCBI database. 
         [0135]    The information about these 9 strains is summarized below:
       (1) DGCC 7809 strain: deposited at the C.N.C.M, under number I-2425   (2) DGCC7710 strain: deposited at the C.N.C.M, under number I-2423   (3) DGCC8014 strain: deposited at the C.N.C.M, under number I-3617   (4) DGCC7984 strain: deposited at the C.N.C.M, under number I-2980   (5) DGCC7666 strain: deposited at the C.N.C.M, under number I-3782   (6) DGCC7681 strain: deposited at the C.N.C.M, under number I-2432   (7) DGCC7891 strain: deposited at the C.N.C.M, under number I-2429   (8) DGCC3198 strain: LMD-9, genome sequence available from NCBI, accession NC_008532.1   (9) DGCC9742 strain: LMG 18311, genome sequence available from NCBI, accession NC_006448.1
 
Herein, DGCC numbers are internal references to DuPont collection; DSM and CNCM numbers are the numbers assigned respectively by the Leibniz-Institut DSMZ-Deutsche Sammlung von Mikroorganismen and Zellkulturen, GmbH, and the Collection Nationale de Cultures de Microorganismes (Paris, France), following deposit under the Budapest Treaty.
 
Determination of S1, S2, and S2/S1 Ratio for 69  Streptococcus thermophilus  Strains
       
 
         [0145]    The Assay I (as described above) has been implemented for the 69  Streptococcus thermophilus  strains, and the S1 value, S2 value and S2/S1 ratio calculated as described above. 
       Results and Comments 
       [0146]    The average speed of acidification between pH 6.00 and pH 5.30 (S1) and the average speed of acidification between pH 5.30 and pH 5.00 (S2) for 69  Streptococcus thermophilus  strains have been determined, and the S2/S1 ratio calculated. The 69  Streptococcus thermophilus  strains have been sorted from the smallest to the largest S1 values (Table 3). 
         [0147]    One can observe that the higher the S1 value of a  S. thermophilus  strain, the higher its S2 value. Briefly,  S. thermophilus  strains having a low S1 value (less than 70.10 −4  UpH/min) have a S2 value less than 30.10 −4  UpH/min, and strains having a high S1 value (at least 70.10 −4  UpH/min) have a S2 value of at least 35.10 −4  UpH/min. This is clearly visible from  FIG. 1  which represents the S2 value of a strain as a function of its S1 value (grey diamonds). 
         [0148]    Surprisingly, 3 strains have atypical milk acidification kinetics, i.e., have a high S1 value (at least 70.10 −4  UpH/min), while at the same time having a S2 value less than 22.10 −4  UpH/min (even lower than the S2 value of some strains having a low S1 value). These strains, deposited as DSM 27029 strain, DSM 27030 strain, or DSM 27031 strain [under the Budapest Treaty on Mar. 21, 2013 at the Leibniz-Institut DSMZ-Deutsche Sammlung von Mikroorganismen and Zellkulturen, GmbH], present a S2 value which is unlinked to the S1 value, as can be shown in  FIG. 1  (black squares). 
         [0149]    This difference in acidification kinetics between the tested  S. thermophilus  strains can also be put in evidence by calculating the ratio of S2 value to S1 value (in %). Thus, generally  S. thermophilus  strains having a low S1 value (less than 70.10 −4  UpH/min) have a S2/S1 ratio between 30 and 50%, and strains having a S1 value of at least 70.10 −4  UpH/min have a S2/S1 ratio of at least 45 and up to 70%. 
         [0150]    In contrast, the 3 DSM 27029, DSM 27030 and DSM 27031 strains have, despite their high S1 value (at least 70 10 −4  UpH/min), a S2/S1 ratio which is less than 25%, i.e., which is the lowest S2/S1 ratio of all the tested  S. thermophilus  strains. More surprisingly, the S2/S1 ratio of these 3 strains is between twice less and 6 times less the S2/S1 ratio of  S. thermophilus  strains having a S1 value of at least 70 10 −4  UpH/min. 
         [0000]    
       
         
               
             
               
               
               
               
               
             
               
               
               
               
               
             
           
               
                 TABLE 3 
               
             
             
               
                   
               
               
                 average speed of acidification between pH 6.00 and pH 5.30 
               
               
                 [S1(6.0-5.3), in 10 −4  UpH/min], average speed of acidification 
               
               
                 between pH 5.30 and pH 5.00 [S2(5.3-5.0) in 10 −4  UpH/min] 
               
               
                 and S2/S1 ratio (in %) for 69  Streptococcus thermophilus  strains; 
               
               
                 sorted from the smallest to the largest S1 values;  1 to  9 refer 
               
               
                 to the strains (1) to (9) discussed above. 
               
             
          
           
               
                   
                   
                 S1 
                 S2 
                 S2/S1 
               
               
                   
                 Ref 
                 (6.0-5.3) 
                 (5.3-5.0) 
                 (%) 
               
               
                   
                   
               
             
          
           
               
                   
                 DGCC2058 
                 16 
                 6 
                 38 
               
               
                   
                 DGCC2141 
                 25 
                 9 
                 36 
               
               
                   
                 DGCC7785 
                 30 
                 10 
                 34 
               
               
                   
                 DGCC9742 9   
                 30 
                 14 
                 47 
               
               
                   
                 DGCC8178 
                 30 
                 13 
                 42 
               
               
                   
                 DGCC8400 
                 33 
                 12 
                 37 
               
               
                   
                 DGCC7891 7   
                 34 
                 13 
                 39 
               
               
                   
                 DGCC7722 
                 35 
                 14 
                 39 
               
               
                   
                 DGCC7666 5   
                 36 
                 14 
                 41 
               
               
                   
                 DGCC8413 
                 37 
                 18 
                 48 
               
               
                   
                 DGCC7773 
                 40 
                 15 
                 38 
               
               
                   
                 DGCC7967 
                 40 
                 13 
                 33 
               
               
                   
                 DGCC938 
                 40 
                 15 
                 38 
               
               
                   
                 DGCC7681 6   
                 45 
                 18 
                 40 
               
               
                   
                 DGCC7790 
                 46 
                 16 
                 35 
               
               
                   
                 DGCC47 
                 46 
                 13 
                 27 
               
               
                   
                 DGCC8836 
                 49 
                 16 
                 33 
               
               
                   
                 DGCC7873 
                 52 
                 21 
                 40 
               
               
                   
                 DGCC8837 
                 52 
                 18 
                 35 
               
               
                   
                 DGCC757 
                 53 
                 30 
                 57 
               
               
                   
                 DGCC7856 
                 55 
                 23 
                 41 
               
               
                   
                 DGCC2057 
                 64 
                 33 
                 52 
               
               
                   
                 DGCC7700 
                 64 
                 29 
                 45 
               
               
                   
                 DGCC8854 
                 70 
                 43 
                 61 
               
               
                   
                 DGCC8849 
                 74 
                 24 
                 33 
               
               
                   
                 DGCC782 
                 78 
                 55 
                 70 
               
               
                   
                 DGCC8006 
                 81 
                 61 
                 75 
               
               
                   
                 DGCC8014 3   
                 81 
                 48 
                 59 
               
               
                   
                 DGCC7992 
                 81 
                 35 
                 43 
               
               
                   
                 DGCC7710 2   
                 93 
                 56 
                 60 
               
               
                   
                 DGCC8846 
                 93 
                 46 
                 49 
               
               
                   
                 DSM27031 
                 98 
                 16 
                 16 
               
               
                   
                 DSM27029 
                 98 
                 11 
                 11 
               
               
                   
                 DGCC7809 1   
                 102 
                 65 
                 64 
               
               
                   
                 DGCC2062 
                 103 
                 57 
                 55 
               
               
                   
                 DSM27030 
                 103 
                 16 
                 16 
               
               
                   
                 DGCC8900 
                 115 
                 59 
                 51 
               
               
                   
                 DGCC8853 
                 119 
                 73 
                 62 
               
               
                   
                 DGCC3198 8   
                 122 
                 62 
                 51 
               
               
                   
                 DGCC1351 
                 123 
                 63 
                 51 
               
               
                   
                 DGCC7984 4   
                 125 
                 63 
                 50 
               
               
                   
                 DGCC8759 
                 127 
                 67 
                 52 
               
               
                   
                 DGCC8901 
                 127 
                 63 
                 49 
               
               
                   
                 DGCC8771 
                 130 
                 73 
                 56 
               
               
                   
                 DGCC8009 
                 135 
                 91 
                 68 
               
               
                   
                 DGCC8776 
                 135 
                 77 
                 57 
               
               
                   
                 DGCC8773 
                 135 
                 70 
                 52 
               
               
                   
                 DGCC8897 
                 139 
                 72 
                 52 
               
               
                   
                 DGCC8857 
                 140 
                 70 
                 50 
               
               
                   
                 DGCC8787 
                 141 
                 86 
                 61 
               
               
                   
                 DGCC8851 
                 149 
                 91 
                 61 
               
               
                   
                 DGCC8905 
                 152 
                 86 
                 56 
               
               
                   
                 DGCC8833 
                 156 
                 81 
                 52 
               
               
                   
                 DGCC8782 
                 159 
                 97 
                 61 
               
               
                   
                 DGCC2056 
                 159 
                 75 
                 47 
               
               
                   
                 DGCC8904 
                 159 
                 75 
                 47 
               
               
                   
                 DGCC1974 
                 163 
                 79 
                 48 
               
               
                   
                 DGCC8011 
                 167 
                 107 
                 64 
               
               
                   
                 DGCC8832 
                 167 
                 100 
                 60 
               
               
                   
                 DGCC8855 
                 167 
                 91 
                 55 
               
               
                   
                 DGCC8906 
                 171 
                 107 
                 63 
               
               
                   
                 DGCC959 
                 171 
                 95 
                 56 
               
               
                   
                 DGCC8835 
                 175 
                 120 
                 69 
               
               
                   
                 DGCC8751 
                 175 
                 86 
                 49 
               
               
                   
                 DGCC7854 
                 185 
                 110 
                 59 
               
               
                   
                 DGCC7919 
                 197 
                 100 
                 51 
               
               
                   
                 DGCC7796 
                 201 
                 106 
                 53 
               
               
                   
                 DGCC8848 
                 206 
                 130 
                 63 
               
               
                   
                 DGCC8828 
                 226 
                 125 
                 55 
               
               
                   
                   
               
             
          
         
       
     
         [0151]    The average speed of acidification between pH 6.00 and pH 5.30 (S1), the average speed of acidification between pH 5.30 and pH 5.00 (S2) and the S2/S1 ratio of these 3 strains have been more specifically compared with the ones of the 9  S. thermophilus  strains identified under (1) to (9) above. Thus, the unlink between the S2 and S1 values as well as the low ratio S2/S1 are clearly apparent in  FIGS. 2A  and 2B as compared to the 9 other strains. 
         [0152]    Consequently, these 3 strains present atypical milk acidification kinetics with a low S2/S1 ratio, in particular if we consider that their S1 value is at least 70 10 −4  UpH/min. 
       EXAMPLE 3 
     Genetic Analysis of the DSM 27029, DSM 27030, and DSM 27031 Strains, CRISPR Mutants, and Determination of S1, S2 and S2/S1 Ratio 
     Genetic Analysis 
       [0153]    Several regions of the genome of the DSM 27029, DSM 27030, and DSM 27031 strains have been analysed. Thus, the sequence of the CRISPR4 locus, the sequence of the CRISPR1 locus, and the sequence of the CRISPR3 locus have been determined. 
         [0154]    In the 3 deposited DSM strains, the CRISPR4 locus consists of the sequence as defined in SEQ ID NO:3 and comprises 12 CRISPR4 [repeat-spacer] units. It is flanked by the CRISPR4 leader as defined in SEQ ID NO:2 and the CRISPR4 trailer as defined in SEQ ID NO:1. 
         [0155]    In the 3 deposited DSM strains, the CRISPR1 locus consists of the sequence as defined in SEQ ID NO:19, and comprises 32 CRISPR1 [repeat-spacer] units. It is flanked by the CRISPR1 leader as defined in SEQ ID NO:17 and the CRISPR1 trailer as defined in SEQ ID NO:18 
         [0156]    In the 3 deposited DSM strains, the CRISPR3 locus consists of the sequence as defined in SEQ ID NO:73, and comprises 12 CRISPR3 [repeat-spacer] units. It is flanked by the CRISPR3 leader as defined in SEQ ID NO:71 and the CRISPR3 trailer as defined in SEQ ID NO:72. 
       CRISPR Mutants 
       [0157]    Several CRISPR mutants of the deposited strains have been obtained. Phage challenge, described in details in patent application WO2008/108989, may be used to obtain CRISPR mutants of the invention. 
       Determination of S1, S2, and S2/S1 Ratio of CRISPR Mutants 
       [0158]    As an example of the several CRISPR mutants obtained, two CRISPR mutants of strain DSM 27029 have been characterized, for their S1 value, S2 value and S2/S1 ratio. 
         [0159]    The first DSM 27029 CRISPR mutant (DSM 27029 M1) has a S1 value of 104.10 −4  UpH/min, a S2 value of 18.10 −4  UpH/min and a S2/S1 ratio of 17%. The second DSM 27029 CRISPR mutant (DSM 27029 M2) has a S1 value of 112.10 −4  UpH/min, a S2 value of 23.10 −4  UpH/min and a S2/S1 ratio of 20%. 
         [0160]    These data confirm that the CRISPR mutants conserve the atypical milk acidification kinetics (i.e., a S1 value of at least 70.10 −4  UpH/min, a S2 value less than 22.10 −4  UpH/min, and/or a S2/S1 ratio less than 25%). These data also confirm that the different CRISPR loci as defined herein, taken alone or in combination, may guide the person skilled in the art in the identification of  S. thermophilus  strains of the invention. 
       EXAMPLE 4 
     Preparation of Fermented Milks Using Strain DSM 27029 
     Preparation of Fresh Fermented Milks 
       [0161]    Fermented milks have been prepared according to the following experimental conditions: 
         [0162]    Preparation of the milk base: Commercial half-fat UHT milk (fat 1.5% w/w)+3% skimmed milk powder was heat treated at 90° C. for 10 min. Just before inoculation, 1 g/100 L (w/v) of sodium formiate was added. 
         [0163]    Inoculation: The inoculation was performed with strains preserved at −80° C. in milk based medium. The strain DSM 27029 was combined with a second  Streptococcus thermophilus  strain, DGCC2057, and a strain belonging to  Lactobacillus delbrueckii  subsp.  bulgaricus,  DGCC10697. Inoculation rates were adjusted at 8.10 5  CFU/ml, 2.10 5  CFU/ml, and 1.10 4  CFU/ml of milk-base, respectively. A starter YOMIX™465 LYO was used for reference, and inoculated at commercial dosage of 20 DCU/100 L. 
         [0164]    Fermentation: The incubation temperature was set at 43° C.+/−1° C., and kept constant in a water bath during the fermentation. A Cinac system (CINAC, an automated system for control of lactic starters; Corrieu G, Picque D, Perret B, Quemener P; Process Magazine; 1992; no. 1068; p. 24-27) was used for on-line measurement of pH change. At pH 4.60+/−0.1, the fermented product was cooled down to 6° C., and then stored at 6° C. Time to achieve a pH 4.60 (at which the product is cooled down from 43° C. to 6° C.) was calculated. 
       Fresh Fermented Milks Feature Evaluation Methods. 
       [0165]    Fresh fermented milk can be described by its texture and flavour attributes. This evaluation has been performed after storage of the fresh fermented milks during 14 days at 6° C. For texture, rheological tools have been used. The viscosity of the milk fermented was measured by using a Brookfield viscometer (Brookfield Engineering laboratories, Inc.) equipped with a helipath stand. Then, the following steps have been performed.
       equipping said viscometer with a T-bar spindle type C,   filling a 125 mL glass yogurt pot with the fermented milk,   introducing the yogurt pot filled with the fermented milk in the viscometer,   applying a speed of 10 rpm to the viscometer, and then   reading, after 30 seconds of rotation, the viscosity of the sample.
 
Furthermore, a Capillary Break-up Extensional Rheometer (CaBER 1 from HAAKE, THERMO ELECTRON Corp.) has been used for assessing the extensibility of the fresh fermented milk. The protocol to evaluate the break up time is briefly described below.
   warming a sample of the fermented milk to 20° C.,   breaking and homogenizing the gel by stirring 20 times with a standard plastic spoon,   placing 60 μL of the homogenized fermented milk between two plates of a Capillary Break-up Extensional Rheometer (CaBER 1 from HAAKE, THERMO ELECTRON Corp.) having the following settings: plate diameter: 6 mm; initial height: 2 mm; final height: 9.65 mm; strike speed: 0.24 mm/ms (Strike time: 40 ms); laser-micrometer: class 1 laser operating in the infrared and having a resolution of 10 μm.   measuring the Relative Break-up Time of the sample.
 
The sensory tasting sessions involved 3 specialist assessors. These assessors were asked to evaluate the products in blind test conditions (the fermented milks were coded). Six different sensory attributes were assessed: the “cut”, the “thickness with spoon”, the “ropiness”, the “thickness in mouth”, the “stickiness in mouth” and the “acidity”. Each attribute was quoted with a range between “0” and “4”.
       
 
       Results and Comments 
       [0175]    In order to achieve a pH 4.60, the YOMIX starter needs 375 min and the blend of strains (comprising strain DSM 27029) needs 437 min. Both are usual technological times to produce fermented milk at this temperature. 
         [0176]    The fresh fermented milk features obtained with the co-inoculation of different strains and the commercial YOMIX culture are reported in Tables 4 and 5: 
         [0000]                                                    TABLE 4                   Comparison between fresh fermented milks prepared with       the blend of DSM 27029/DGCC2057/DGCC10697 and prepared       with a commercial culture YOMIX ™ 465 (YOMIX).                Viscosity (Pa · s)   Relative Breakup Time (ms)                            blend   65.5   99.3           YOMIX   56.8   46.0                        
It can be noticed that the viscosity and the relative break up time of the fresh fermented milk prepared with the blend is significantly higher than the ones measured for the fresh fermented milk prepared with YOMIX.
 
         [0000]                                                                                TABLE 5                   Quotation of several sensory attributes for fresh fermented       milk prepared with the blend and YOMIX starter cultures.                    thickness       thickness                   cut   with spoon   ropiness   in mouth   stickiness   acidity                        blend   1.0   4.0   3.0   4.0   3.0   0.0       YOMIX   3.0   2.5   0.5   2.5   1.0   0.0                    
For the yoghurt prepared with the blend, the “cut” is significantly lower than for the yoghurt prepared with YOMIX. This feature can be of interest for stirred yoghurt production. The “thickness in spoon” and “thickness in mouth” is significantly higher for the yoghurt prepared with the blend compared to the yoghurt prepared with YOMIX. This result is valuable for stirred yoghurt technology. Results clearly suggest that strain DSM 27029, combined with other strains, can help yoghurt producers to offer products with very high texture quality to the final consumers.
 
         [0177]    Therefore, it can be concluded that using DSM 27029 as part of the inoculum provides yoghurt with features of interest for fresh fermented milks producers. 
       EXAMPLE 5 
     Preparation of Fermented Milks Using Strain DSM 27030 
     Preparation of Fresh Fermented Milks 
       [0178]    Fermented milks have been prepared according to example 4, regarding the preparation of milk base and fermentation conditions. The inoculation was performed with strains preserved at −80° C. in milk-based medium. The strain DSM 27030 was combined with a second  Streptococcus thermophilus  strain, DGCC2057, and a strain belonging to  Lactobacillus delbrueckii  subsp.  bulgaricus,  DGCC10697. Inoculation rates were adjusted at 8.10 5  CFU/ml, 2.10 5  CFU/ml, and 1.10 4  CFU/ml of milk-base, respectively. A starter YOMIX™465 LYO was used for reference. It was inoculated at commercial dosage of 20 DCU/100 L. Fermentation was carried out in 125 ml yoghurt pot filled with 110 ml+/−10 ml of inoculated milk preparation. 
         [0179]    In order to achieve a pH 4.60, the YOMIX starter needs 375 min and the combination of strains needs 445 min. Both are usual technological times to produce fermented milks at this temperature. 
       Fresh Fermented Milks Feature Evaluation Methods. 
       [0180]    Viscosity of the milk and sensory tasting (texture and flavour attributes) were determined and/or calculated as in example 4. 
       Results and Comments 
       [0181]    The fresh fermented milk features obtained with the co-inoculation of different strains and the commercial culture are reported in Tables 6 and 7. 
         [0000]                                                    TABLE 6                   Comparison between fresh fermented milks prepared with       a blend of DSM 27030/DGCC2057/DGCC10697 and prepared       with a commercial culture, YOMIX ™ 465 (YOMIX).                Viscosity (Pa · s)   Relative Breakup Time (ms)                            blend   62.7   60.0           YOMIX   56.8   46.0                        
It can be noticed that the viscosity and the relative break up time of the fresh fermented milk prepared with the blend is significantly higher than the ones measured for the fresh fermented milk prepared with YOMIX.
 
         [0000]                                                                                TABLE 7                   Quotation of several sensory attributes for fresh fermented       milks prepared with the blend and YOMIX starter cultures.                    thickness       thickness                   cut   with spoon   ropiness   in mouth   stickiness   acidity                        blend   2.0   3.0   1.5   3.5   1.0   0.0       YOMIX   3.0   2.5   0.5   2.5   1.0   0.0                    
For yoghurt prepared with the blend, the “cut” is significantly lower than for the yoghurt prepared with YOMIX. This feature can be of interest for stirred yoghurt production. The “thickness in mouth” is significantly higher for the yoghurt prepared with the blend compared to the yoghurt prepared with YOMIX. This result is valuable for stirred yoghurt technology. Results clearly suggest that strain DSM 27030, combined with other strains, can help yoghurt producers to offer products to the final consumers with very high texture quality.
 
         [0182]    Therefore, it can be concluded that using DSM 27030 as part of the inoculum provides yoghurt with features of interest for fresh fermented milks producers. 
       EXAMPLE 6 
     Preparation of Fermented Milks Using Strain DSM 27031 
     Preparation of Fresh Fermented Milks 
       [0183]    Fermented milks have been prepared according to example 4, regarding the preparation of milk base and fermentation conditions. The inoculation was performed with strains preserved at −80° C. in milk-based medium. The strain DSM 27031 was combined with a second  Streptococcus thermophilus  strain DGCC2057, and a strain belonging to  Lactobacillus delbrueckii  subsp.  bulgaricus,  DGCC10697. Inoculation rates were adjusted at 7.10 5  CFU/ml, 3.10 5  CFU/ml, and 1.10 4  CFU/ml of milk-base, respectively. A starter YOMIX™465 LYO was used for reference. It was inoculated at commercial dosage of 20 DCU/100 L. Fermentation was carried out in 125 ml yoghurt pot filled with 110 ml+/−10 ml of inoculated milk preparation 
         [0184]    In order to achieve a pH 4.60, the YOMIX starter needs 375 min and the combination of strains needs 461 min. Both are usual technological times to produce fermented milks at this temperature. 
       Fresh Fermented Milks Feature Evaluation Methods. 
       [0185]    Viscosity of the milk and sensory tasting (texture and flavour attributes) were determined and/or calculated as in example 4. 
       Fresh Fermented Milks Features 
       [0186]    The fresh fermented milk features obtained with the co-inoculation of different strains and the commercial culture are reported in Tables 8 and 9. 
         [0000]                                                    TABLE 8                   Comparison between fresh fermented milks prepared with       a blend of DSM 27031/DGCC2057/DGCC10697 and prepared       with a commercial culture, YOMIX ™ 465 (YOMIX).                Viscosity (Pa · s)   Relative Breakup Time (ms)                            blend   65.2   68.0           YOMIX   56.8   46.0                        
It can be noticed that the viscosity and the relative break up time of the fresh fermented milk prepared with the blend is significantly higher than the ones measured for the fresh fermented milk prepared with YOMIX.
 
         [0000]                                                                                TABLE 9                   Quotation of several sensory attributes for fresh fermented       milk prepared with the blend and YOMIXstarter cultures.                    thickness       thickness                   cut   with spoon   ropiness   in mouth   stickiness   acidity                        blend   3.0   3.5   1.5   3.5   1.0   0.0       YOMIX   3.0   2.5   0.5   2.5   1.0   0.0                    
The “thickness in spoon” and the “thickness in mouth” are noticeably higher for yoghurt prepared with the blend as compared to the yoghurt prepared with YOMIX. This result is valuable for stirred yoghurt technology. Results clearly suggest that strain DSM27031, combined with other strains, can help yoghurt producers to offer products to the final consumers with very high texture quality.
 
         [0187]    Therefore, it can be concluded that using DSM 27031 as part of the inoculum provides yoghurt with features of interest for fresh fermented milks producers. 
       EXAMPLE 7 
     Preparation of Fermented Milks Using Strain DSM 27031 and Comparison with Other  Streptococcus thermophilus  Strains 
     Preparation of Fermented Milks 
       [0188]    Fermented milks were prepared according to example 4, regarding the preparation of milk base and fermentation conditions. Two mixed cultures were prepared: formula A containing  Streptococcus thermophilus  strains DGCC8897 and DSM 27031, and  Lactobacillus delbrueckii bulgaricus  strain DGCC 10697, and formula B containing  Streptococcus thermophilus  strains DGCC8897 and DGCC7891, and  Lactobacillus delbrueckii bulgaricus  strain DGCC10697. The inoculation was performed with strains preserved at −80° C. in milk-based medium. The inoculation rates for mixed culture A and mixed culture B, and the S1 and S2 values of each used  Streptococcus thermophilus  strain are reported in Table 10. In formula B, strain DGCC7891 was chosen as a reference example, because it has a high S2/S1 ratio (39%) as compared to strain DSM 27031 (16%). 
         [0000]                                                                TABLE 10                   Inoculation rate in CFU/ml for mixed cultures tests named Formula A and formula B,       and S 1 , S 2  and S 2 /S 1  values for the  Streptococcus thermophilus  strains used.                              Lactobacillus               Streptococcus       Streptococcus       Streptococcus       delbrueckii               thermophilus       thermophilus       thermophilus       bulgaricus             DGCC8897   DGCC7891   DSM 27031   DGCC10697                        Formula A   8.10 5     —   2.10 5     1.10 4         Formula B   8.10 5     2.10 5     —   1.10 4         S 1  (10 −4  UpH/min)   139   34   98   /       S 2  (10 −4  UpH/min)   72   13   16   /       S2/S1 (%)   52   39   16   /                    
Fermentation were carried out in 125 ml yoghurt pot filled with 110 ml+/−10 ml of inoculated milk preparation
 
         [0189]    In order to achieve a pH 4.60, formula B needed 300 min, and formula A needed 440 min. Both are usual technological times to produce fermented milks at this temperature. 
       Fresh Fermented Milks Feature Evaluation Methods. 
       [0190]    Viscosity of the milk and sensory tasting (texture and flavour attributes) were determined and/or calculated as in example 4. 
         [0000]    pH Evolution during Storage 
         [0191]    At pH 4.60+/−0.1, the fermented product was cooled down to 6° C., and then stored at 6° C. for 50 days. The pH of the fermented milks obtained with formula A or with formula B stored at 6° C. has been measured after 14 days, 28 days, and 50 days. 
       Results and Comments 
       [0192]    The fresh fermented milk features obtained with the co-inoculation of different strains (formula A or B) are reported in Tables 11 and 12. 
         [0000]                                                                        TABLE 11                   Comparison between fresh fermented milks       prepared with formula A and formula B.                    Relative   pH (14   pH (28   pH (50           Viscosity   Breakup   days at   days at   days at           (Pa · s)   Time (ms)   6° C.)   6° C.)   6° C.)                        Formula A   42.0   8.0   4.42   4.40   4.39       Formula B   35.2   21.0   4.35   4.34   4.33                    
It can be noticed that the viscosity of the fresh fermented milk A is significantly higher than fresh fermented milk B, meaning potentially a higher global texture development in the yoghurt. Furthermore, the relative break up time of yoghurt prepared with formula A is markedly lower than the one of fermented milk done with formula B. This can be an indication of less ropiness development for this product. It is also noteworthy that the pH value of the yoghurt prepared with formula A (i.e., containing one strain according to the invention) is significantly higher than the pH of the yoghurt prepared with formula B (i.e., without a strain according to the invention), during the total duration of storage of the yoghurt at 6° C. (at days 14, 28 and 50). Interestingly, the pH of the yoghurt prepared with formula A is more than 4.40 when stored 14 days at 6° C., whereas the pH of the yoghurt prepared with formula B is 4.35.
 
         [0000]                                                                                TABLE 12                   Quotation of several sensory attributes for fresh       fermented milk obtained with formula A or formula B.                    thickness       thickness                   cut   with spoon   ropiness   in mouth   stickiness   acidity                        Formula A   4   2   0   1   0   0       Formula B   3   2   0.5   1   0.5   0                    
The “ropiness” and the “stickiness in mouth” of formula A prepared with DSM 27031 is less important than for formula B. This result is valuable for stirred yoghurt technology.
 
         [0193]    Results clearly suggest that strain DSM 27031, combined with other strains, can help yoghurt producers to offer products to the final consumers with high texture quality and very mild taste. 
       EXAMPLE 8 
     Preparation of Fermented Milks Using Strain DSM 27029 and Comparison with  Streptococcus thermophilus  Strains 
     Preparation of Fermented Milks Using Strain DSM 27029 
       [0194]    Fermented milks were prepared according to example 4, regarding the preparation of milk base and fermentation conditions. Two mixed cultures were prepared: formula C containing  Streptococcus thermophilus  strains DGCC938 and DSM 27029, and  Lactobacillus delbrueckii bulgaricus  strain DGCC10697, and formula D containing  Streptococcus thermophilus  strains DGCC8897 and DGCC938, and  Lactobacillus delbrueckii bulgaricus  strain DGCC10697. The inoculation was performed with strains preserved at −80° C. in milk-based medium. The inoculation rates for mixed culture C and mixed culture D, and the S1 and S2 values of each used  Streptococcus thermophilus  strain are reported in Table 13. 
         [0000]                                                                TABLE 13                   Inoculation rate for mixed cultures tests named Formula C and formula D, and       S 1 , S 2  and S 2 /S 1  values for the  Streptococcus thermophilus  strains used.                              Lactobacillus               Streptococcus       Streptococcus       Streptococcus       delbrueckii               thermophilus       thermophilus       thermophilus       bulgaricus             DGCC8897   DGCC938   DSM 27029   DGCC10697                        Formula C   —   1.10 6     3.10 6     8.10 3         Formula D   2.10 6     1.10 6     —   8.10 4         S 1  (10 −4  UpH/min)   139   40   98   /       S 2  (10 −4  UpH/min)   72   15   11   /       S2/S1 (%)   52   38   11   /                    
Fermentation were carried out in 125 ml yoghurt pot filled with 110 ml+/−10 ml of inoculated milk preparation.
 
         [0195]    In order to achieve a pH 4.60 (time at which the product is cooled down from 43° C. to 6° C.), the fermentation of milk inoculated with formula C took 370 min, and 389 min for formula D Both are usual technological times to produce fermented milks at this temperature. 
       Fresh Fermented Milks Feature Evaluation Methods. 
       [0196]    Viscosity of the milk and sensory tasting (texture and flavour attributes) were determined and/or calculated as in example 4. 
         [0000]    pH Evolution during Storage 
         [0197]    The pH of the fermented milks obtained with formula C or with formula D stored at 6° C. has been measured after 14 days, 28 days, and 50 days. 
       Results and Comments 
       [0198]    The fresh fermented milk features obtained with the co-inoculation of different strains (formula C or D) are reported in Tables 14 and 15. 
         [0000]                                                                        TABLE 14                   Comparison between fresh fermented milks       prepared with formula C and formula D.                    Relative   pH (14   pH (28   pH (50           Viscosity   Breakup   days at   days at   days at           (Pa · s)   Time (ms)   6° C.)   6° C.)   6° C.)                        Formula C   55.9   57.6   4.57   4.50   4.40       Formula D   34.8   11.8   4.39   4.37   4.39                    
It can be noticed that the viscosity of the fresh fermented milk C is significantly higher than fresh fermented milk D, meaning potentially a higher global texture development in the yoghurt.
 
         [0199]    It is also noteworthy that the pH value of the yoghurt prepared with formula C (i.e., containing one strain according to the invention) is significantly higher than the pH of the yoghurt prepared with formula D (i.e., without a strain according to the invention), until 28 days of storage. Interestingly, the pH of the yoghurt prepared with formula C is about 4.50 when stored 28 days at 6° C., whereas the pH of the yoghurt prepared with formula D is 4.37. 
         [0000]                                                                        TABLE 15                   Quotation of several sensory attributes for fresh fermented       milk obtained with formula C or formula D.                    thickness       thickness in               cut   with spoon   ropiness   mouth   acidity                        Formula C   2.5   4   1.5   4   0       Formula D   4   1   0   1   0                    
The “thickness with spoon” and the “thickness in mouth” of formula C prepared with DSM 27029 is more important than for formula D. This result is valuable for stirred yoghurt technology. Results clearly suggest that strain DSM 27029, combined with other strains, can help yoghurt producers to offer products to the final consumers with high texture quality and very mild taste.