Low post-acidifying lactic acid bacteria

Abstract

The present invention relates to lactic acid bacteria that have low or reduced post-acidification properties, and to a method for providing such bacteria. Also, the invention relates to the use of such bacteria for manufacturing of fermented dairy products, and to dairy products containing the bacteria.

1 .- 14 . (canceled) 
     
     
         15 . A  Lactobacillus delbrueckii  subsp.  bulgaricus  strain selected from CHCC10019, CHCC8535, CHCC7159, and mutant strains of any thereof, wherein the mutant strain (a) decreases the pH of a dairy product by less than 0.20 pH units after 7 days of storage at 8° C. and (b) has a viscosity of at least 25 Pa in 9.5% milk without the addition of a thickening agent. 
     
     
         16 . The  Lactobacillus delbrueckii  subsp.  bulgaricus  strain of  claim 15 , wherein the strain decreases the pH of the dairy product less than 0.30 pH units after 14 days of storage at 8° C. 
     
     
         17 . The  Lactobacillus delbrueckii  subsp.  bulgaricus  strain of  claim 15 , wherein the strain is CHCC7159. 
     
     
         18 . A dairy product produced by a method comprising:
 adding a strain according to  claim 15  to a milk substrate.   
     
     
         19 . The dairy product of  claim 18 , wherein the method further comprises fermenting the milk after adding the strain to the milk. 
     
     
         20 . The dairy product of  claim 18 , wherein the dairy product has a pH in the range of from 4.25 to 4.55 after 14 days of storage at 8° C. 
     
     
         21 . The dairy product of  claim 18 , wherein the  Lactobacillus delbrueckii  subsp.  bulgaricus  strain decreases the pH of the dairy product less than 0.30 pH units after 14 days of storage at 8° C. 
     
     
         22 . A dairy product comprising a  Lactobacillus delbrueckii  subsp.  bulgaricus  strain of  claim 15 .