WO2008040734A1

WO2008040734A1 - Genetic cluster of strains of streptococcus thermophilus having appropriate acidifying and texturizing properties for dairy fermentations

Info

Publication number: WO2008040734A1
Application number: PCT/EP2007/060463
Authority: WO
Inventors: Christophe Fremaux; Pascal Fourcassie; Elise Manoury; Philippe Horvath
Original assignee: Danisco A/S
Priority date: 2006-10-03
Filing date: 2007-10-02
Publication date: 2008-04-10
Also published as: DK2076584T3; WO2008040734A9; FR2906536B1; PL2076584T3; MX2009003651A; US20100184181A1; BRPI0717777A2; RU2009116438A; EP2076584A1; CL2007002801A1; CN101595210B; TW200823288A; EP2076584B1; AR063029A1; US8236550B2; FR2906536A1; CN101595210A

Abstract

The invention relates to a genetic cluster of strains of Streptococcus thermophilus, which have a lysotype distinct from that of the strains currently used. Within this cluster novel acidifying and lexturizing strains have been identified.

Description

Genetic cluster of strains of Streptococcus thermophilits having appropriate acidifying and texturizing properties for dairy fermentations

The invention relates to a genetic cluster of strains of Streptococcus thermophilits (S. therniophilus) having appropriate acidifying and texturi/ing properties for dairy fermentations.

Bacteriophages are viruses capable of attacking bacteria. During these viral attacks, the bacteriophages infect the bacterial culture, and multiply in order to finally destroy this culture. The technological impact on the milk processing industry (production of cheese, yogurt, fermented milk) of these bacteriophages is significant since they can cause a complete cessation of fermentation and therefore prevent the production of these milk-derived products. One way of combating the problems linked to the infection of the fermentations by bacteriophages is the use of strains having appropriate sensitivity spectra to the phages. In particular, producers of dairy ferments have developed strategies to combat the bacteriophages by constructing ferments constituted by several strains having distinct lysotypes. and using several of these ferments in rotation. It is clear that in order to be able to adopt this strategy it is important to possess a diversity of strains having the same functionalities (such as for example acidification, thickening power, flavouring etc.) but distinct lysotypes. S. therniophilus are used extensively alone or in combination with other bacteria for the production of fermented food products. They are included in particular in the formulation of the ferments used for producing yogurts. Strains of S. thermophilic are expected to participate in the formation of lactic curd by acidification of milk and in the development of the texture of the fermented product. Λ distinction is generally drawn between 4 groups of S. therniophilus based on these functional properties: 1 ) the non-tcxturi/ing and non-acidifying strains, 2) the non-tcxturi/ing and acidifying strains, 3) the texturi/ing and non- acidifying strains, and 4) the texturi/ing and acidifying strains. A texturi/ing strain is a strain making it possible to obtain fermented milks the gels of which can be described by their rheoiogical properties.

Hitherto only four strains of S. theπnophilus corresponding to the criteria of acidifying and texturizing strains have been described in the literature: Sfϊ39, CNCM 1-2423, CNCM 1-2426 and the strain CNCM 1-2980 described in the Application WO2004/085607.

The rarity of such strains (rapid acidification and texturizing) makes it difficult to combat the bacteriophages during the fermentation of the milk. In fact, ideally, the fight against the bacteriophages would involve the combination in the same ferment of strains having similar technological properties but distinct lysotypes, then the use of ferments of this type in rotation. The ferments used in rotation should also have distinct lysotypes but similar technological properties. In the case of the texturizing and rapidly acidifying ferments, this approach is difficult in view of the small number of strains having these functional qualities. Thus one of the problems which the invention proposes to resolve is to provide novel strains of S. thermophilic which have a lysotype distinct from the strains currently used, in particular strains which are acidifying and texturizing.

For this purpose, the invention relates to the strains of S. thermophilics in a genetic cluster which have a lysotype distinct from that of the acidifying and texturizing strains of S. thermophilic currently used. Within this cluster novel acidifying and texturizing strains have been identified.

The invention also describes a method making it possible to predict a strain's membership of a family of strains having identical or related lysotypes. This method analyzes the restriction polymorphism of the epsA-B-C-D region of the genome of S. theπnophilus.

By the epsΛ-B-C-D region is meant the region of the chromosome of S. theπnophilus overlapping the epsA to epsD genes of the eps locus. The DNA fragment corresponding to this region, called the epsΛD fragment, can be obtained by PCR reaction on the chromosomic DNA of S. thermophilic using the oligonucleotides of SEQ ID N° l and SHQ ID N°2 as primers. A subject of the present invention is a strain of Streptococcus thermophilus the epsAD fragment of which, after digestion by the restriction enzymes MnIl, Fold and ///HdIII, has a restriction profile characterized by DNA fragments of

base pairs (bp), 341 ±2 bp, 305±2 bp, 299±2 bp, 277_^2 bp, 2 I 0±2 bp, 160±2 bp. 142±2 bp. 100±2 bp, 79±2 bp, 75±2 bp, 66±2 bp, 42±2 bp, 23±2 bp and 9±2 bp. The restriction profile of the epsAD fragment is determined by Standard sequencing of the epsAD fragment followed by /// silico determination of the restriction profile.

Typically the sequencing can be carried out with the CEQ8000 equipment (Bcckman) and the in silico determination of the restriction profile can be carried out starting from the sequence of the epsAD fragment using the NEBcutter V2.0 tool accessible on the internet via the website https://tools.neb.com/.

Typically a strain according to the invention comprises a nucleotide sequence having at least 80%, preferentially at least 90%, at least 95% or at least 97% and still more preferentially 100% identity with the nucleotide sequence of SEQ ID

N°4.

N°5.

In order to calculate the percentage identity, a person skilled in the art will for example use the "BLAST 2 Sequences" tool (Tatusova & Madden, 1999; https://www.ncbi.nlm.nih.gov/BLAST/) with the default parameters of the "blastn" program (for alignment of nucleotide sequences) or of the "blastp" program (for alignment of protein sequences). The percentage similarity between two protein sequences is calculated using the BLOSUM62 matrix. Preferentially the strain according to the invention is textuiizing. Preferentially the strain according to the invention acidifies rapidly. Still more preferentially the strain according to the invention is textuiizing and acidifies rapidly. By texturizing strain of Streptococcus thermophihts is meant a strain which produces fermented milks having, under the conditions described in the example, a viscosity greater than approximately 35 Pa. s, a thixotropic area of less than approximately 2000 Pa/s and/or a yield point of less than approximately 14 Pa. By rapidly acidifying strain is meant a strain which under the conditions described in the example, has a Vm of less than -0.0100 upH/min.

Preferentially, a strain according to the invention is the strain of Streptococcus thennophiliis deposited on 14th June 2006 at the Collection Nationale de Cultures de Microorganisni.es under no. CNCM 1-3617 or a mutant strain which can be obtained from the latter. Typically in order to obtain such mutant strains, a person skilled in the art can use the usual mutagenesis techniques such as UV irradiation or exposure to mutagenic chemical products (cthyl-methane-sulphonate, nitrosoguanidine, nitrous acid etc.).

Preferentially, a subject of the invention is the strain of Streptococcus thennophiliis deposited on 14th June 2006 in the name of Danisco France SAS, 20 rue de Brunei, 75017 Paris at the Collection Nationale de Cultures de

Microorganismes under no. CNCM 1-3617.

A person skilled in the art, starting from the restriction profiles described previously and/or from the sequences of SEQ ID N°4 and/or N°5, can identify the strains which belong to the same genetic cluster as the strain CNCM 1-3617.

Typically in order to do this, he can use PCR and/or hybridization and/or DNA sequencing techniques.

A subject of the invention is also a bacterial composition comprising at least one strain according to the invention. By bacterial composition is meant a mixture of different strains, in particular a ferment, or a leaven. The mixtures of preferred strains according to the invention are mixtures of Streptococcus thennophilus with other Streptococcus thennophilus, or mixtures of Streptococcus thennophilus with Lactobacillus delhriieckii subsp. hulgaricus, or mixtures of Streptococcus thennophilus with other Lactobacillus and/or with Bifidobacterium, or mixtures of Streptococcus thennophilus with Lactococcus. or mixtures of Streptococcus thennophilus with other strains of lactic bacteria and/or yeasts.

A subject of the invention is also a manufacturing process for a food product, a food complement, a dietary supplement or a product with probiotic properties, comprising a stage in which a strain according to the invention is used.

Typically the food product, the food complement, the dietary supplement or the product with probiotic properties is a dairy product, a meat product, a cereal product, a drink, a foam or a powder. Preferentially the food product, the food complement, the dietary supplement or the product with probiotic properties is a dairy product. It is for example a fermented milk, a yogurt, a matured cream, a cheese, a fromage frais, a milk drink, a dairy product retentate, a processed cheese, a cream dessert, a cottage cheese or an infant milk. Typically the dairy product comprises milk of animal and/or plant origin. A subject of the invention is also a food product, a food complement, a dietary supplement or a product with probiotic properties comprising at least one strain according to the invention or the bacterial composition described previously. The invention also describes a method for predicting the lysotype of a strain of S. thennophilus starting from analysis of the restriction polymorphism of the epsA- B-C-D region of its genome, comprising the following stages: a) amplification of the epsAD fragment by PCR reaction on the chromosomic DNA of 5. thennophilus using the oligonucleotides of SEQ ID N⁰ I and SEQ ID !\^C2 as primers; b) sequencing of ihe epsAD fragment; c) in silica determination of the restriction profile of the epsAD fragment after digestion by the restriction enzymes Mull, Fold and /////dill; and d) comparison of the restriction profile obtained in Stage e) with the restriction profiles of the epsAD region of strains of S. thermophilus the Iysotype of which is known.

Examples of strains of S. thermophilus the Iysotype of which is know n are listed in Table 3.

The present invention is better illustrated below using the examples which follow. These examples are given only by way of illustration of the subject-matter of the invention, of which they in no way constitute a limitation. Brief descriptions of the figures:

Figure 1 : Diagrammatic representation of the eps locus of various S. thermophilus having similarities in organization and sequence of the 5' region including the eps A, epsB, epsC and eps D genes. The GENBANK access numbers of the nucleotide sequences are given in parentheses. Figure 2: Alignment of partial sequences of the epsA (A) and epsD (B) genes at the level of the regions targeted by the primers of SEQ ID N°l (in the epsA gene) and SEQ ID N°2 (in the epsD gene).

Figure 3: In silico determination of the profiles obtained according to the epsAD method of the various strains of S. thermophilic the sequence of the eps locus of which is described in the literature. The images of the restriction profiles were generated using the NEBcutter tool (https://tools.neb.com/) with the following parameters : Gel Type = 2% agarose; Marker = 100 bp DNA Ladder; DNA Type = Unmethylated; L = 102 mm. The GENBANK access numbers of these strains are: ΛF448502 (MTC310), AF373595 (Sfi39), AF410175 (Type I). AJ289861 ( IP6757), AF454496 (Type V), Yl 7900 (NCFB 2393), AJ272341 (FI9186), AF454497 (Type VI), NZ_AAGS01000017 (LMD-9). AF45450! (Type Xl), ΛF454498 (Type VIl), AF454495 (Type IV), AF454500 (Type X), AF454499 (Type IX), ΛY057915 (Type III), CP000023 (LMG 1831 1 ), CF000024 (CNRZ 1066). AF434993 (MTC360), AF430847 (MTC330), AY061649 (MR-2C), L40830 (S116). Z98171 (CNRZ 368), AF448249 (MR-I C). The eps sequence of the strain CKCM 1-2980 is, described in the Application WO2004/085607. Figure 4: Diagrammatic representation of the organization of the eps locus of the strain CNCM 1-3617, corresponding to the sequence SEQ ID N°3. The open reading frames (ORF) represented by vertical hatching (region 1 ) ha\e significant similarities with the epsA-epsB-epsC-epsD genes situated at the start of the eps locus in the great majority of the strains of S. thermophilic The ORFs represented by horizontal hatching (region 2) have significant similarities with the eps 1 IE, eps J IF. eps I IG and eps J IH genes of the type XI strain. The ORFs represented by a chequered pattern (region 4) have significant similarities with the eps4F gene of the type IV strain. The grey rectangle between regions 2 and 3 represents a non-coding region having sequence homologies with a region of the eps locus of the type IV strain. The ORFs represented by diagonal hatching (region 6) have significant similarities with the eps P, epsQ, epsS, epsR and eps T genes of the CNRZ368 strain. The unshaded ORFs (regions 3 and 5) have no significant similarities with the eps genes described for other S. thermophilic. The two black bands at the bottom of the figure represent the position of the sequences SEQ ID N°4 and SEQ ID N°5.

Examples

Biological material

Table 1 and Table 3 show some of the strains used for the study. Some of these strains are obtained from the Danisco collection of strains and phages (DGCC: Danisco Global Culture Collection). The preparation of cultures of these strains was carried out according to the standard methods of microbiology.

Table 1 : Description of some of the strains used for the study

a: on the basis of industrial use and the present study. b: on the basis of published sequence results of the eps locus and/or the structure of the polysaccharide and data internal to Danisco. c: on the strain studied and/or on related strains.

The strain CNCM 1-3617 belongs to a novel genetic cluster The recent determination of the complete sequence of the chromosome of two strains of S. thermophilic CNRZ 1066 and LMG 183 1 1 shows a high level of conservation of the genetic content and the organization of the genes in this species) Bolotin et al., 2004). One of the rare regions exhibiting major genetic differences between these two strains corresponds Io the eps locus which codes for the genes involved in the biosynthesis of exopolysaccharides. Moreover, a great diversity has already been described at the level of this genetic locus (cf. Figure 1 ) since several eps sequences had been determined for various strains of S. thermophilus (for a journal article, see Broadbcnt et al., 2003). Flanked by the deoD (coding for a purine-nucleoside phosphorylase) and pgm (coding for a phospho-glucomutase) genes, all the clusters of eps genes in S. thermophilus are composed of a conserved proximal region (from the epsA gene to the epsD gene) and of a highly variable distal region. In spite of a conserved organization of the epsA-B-C-D genes, a significant sequence polymorphism exists in this region. The polymorphism of this region has been used to develop a tool for genetic typing of the strains of S. thermophilus: the epsAD method.

epsAD method: The tool developed is based on the specific amplification (PCR) of the epsA-B-C-D region followed by the analysis of its restriction polymorphism

(RFLP). For this puipose primers have been determined which allow the PCR amplification of this region for the great majority of the strains of S. thermophilus.

They have been determined by the alignment of the sequences of the epsAD region (cf. Figure 2) and allow the amplification of a DNA fragment of approximately 2480 base pairs (bp). The genomic DNA of S. thermophilus is purified using the "DNeasy Tissue Kit" (Qiagen), then the epsAD region is amplified by PCR according to the following parameters:

Composition of the reaction mixture (50 μL): buffer for the DNA polymerase ^χ l ,

MgCl₂ 2 mM, dNTP 200 μM each, genomic DNA 100 to 500 ng, primer EPSA632 (5'-AAATgAATTCAgAgCΛΛgCACTTg-3' (SEQ ID N⁰ I )) 200 nM, primer EPSD 1064 (5'-gTCATgTCAACTTTATTAAggACg-3' (SEQ ID N°2))

200 nM. DNA polymerase 1.25 units, H₂Q qsf 50 μL.

Amplification parameters :

- predcnaturation at 94^CC for I min - 35 cycles alternating dcnaturation at 94°C for 30 s, hybridization at 56°C for 30 s, elongation at 72^CC for 3 min - post-elongation at 72°C for 6 iπin.

After amplification, the PCR product is checked by electrophoresis on 1.5% agarose gel. The size of the amplified product is approximately 2480 bp.

The sequence of the PCR fragment is determined (according to a method derived from Sanger et al., 1977) with CEQ8000 equipment (Beckman). The sequence is processed by the NEBcutter tool (for example, https://tools.neb.com/) by selecting the restriction enzymes Mull, Fokl and HmdIII in order to establish its restriction profile in silico, and in particular in order to define the size of the restriction fragments.

For the strains of S. thermophilics the sequence of the eps locus of which is partially or completely available in the public databases (GENBANK for example), the /^'// silico analysis of the theoretical restriction products of the PCR fragment of approximately 2480 bp with the restriction enzymes MnIl, Fokl and HindlU produces the restriction profiles shown in Figure 3. These restriction profiles were established in silico on the basis of the sizes of the restriction fragments provided by the NEBcutter tool (cf. Table T).

Table 2: Size of the DNA fragments determined by in silico digestion of the epsAD fragment by the restriction enzymes MnIl, Fokl and HindlU, for the strains of S. thermophilic the sequence of the epsA-B-C-D genes of which is available.

GbNBAN K access

Si/e of the MnIl. Fokl and IIindUl digestion fragments

Strain of W. number of (he eps of the cpsΛD region (si/e in base pairs determined by thermophilic locus, or other

\ EBcutler, http: 7tools.neb.com/) reference

MTC310 AF448502 778; 371 ; 344; 299; 175; 142; 100; 79; 75; 42; 35; 23; 9

SfI 39 AF373595 778; 371 ; 344; 299; 175; 142; 100; 79; 75; 42; 35; 23; 9

1 v pe AF4101 75 778; 37 1 ; 344; 299; ! 75; 142; 100: 79; 75; 42, 35, 23, 9

IP6757 AJ289861 : 778: 371 ; 299: 247; 239; ! 75; 100: 76; 75; 42; 35; 23;

Alternatively, the PCR product can be digested by the restriction enzymes MnIl, Fokl and H/V/dIII under the following conditions: PCR product 15 to 30 μL. buffer 2 (New England Biolabs) ^χ l , bovine serum albumin (New England Biolabs) ^χ l , enzyme MnIl (New England Biolabs) 1 unit, enzyme Fokl (New England Biolabs) 1 unit, enzyme H///dIII (New England Biolabs) 1 unit, H₂O qsf 50 μL. Incubation at 37°C for 1 hour.

The restriction fragments are then analyzed by electrophoresis. Electrophoresis on agarose gel can be used. However, in order to remedy the low resolution power of this type of electrophoresis (precision +/- 10%) and the difficulty of visualizing fragments smaller than 100 bp, methods with a higher resolution (+/- 0.1 to 1%) such as micro-fiuidic electrophoresis (Agilent) or capillary electrophoresis may be preferred.

These methods (in silico analysis of the restriction profile or electrophoresis analysis of the restriction fragments) were applied to several hundreds of strains from the Danisco collection of S. thermophilic strains and the reference strains described in the literature.

The strains which have the same restriction profile have been grouped together in genetic clusters (or genetic groups) denoted CL-I to CL- 12. Comparison of the restriction profiles was carried out by means of Bionumerics software version 3.5. Table 3 summarizes some of the results obtained.

Tableau 3: Summary of the results of genotyping and lysotyping

Method for determining the sensitivity of a strain to a bacteriophage: The sensitivity of a strain to a bacteriophage is established by the lysis plaque method. 100 μl of a culture of the strain to be tested and 100 μl of an appropriate dilution of a serum containing the bacteriophage to be studied are used in order to seed 5 ml of an agar medium under surfusion (0.6 % agar weight/volume) M 17i-glucosc supplemented at 10 mM with CaCb. The mixture is poured onto the surface of a solidified agar medium ( 1.5 % agar weight/volume) M 17+glucosc supplemented at 10 mM with CaCl₂. After incubation overnight at 42°C, the strain's sensitivity to the bacteriophage is evaluated by the presence of lysis plaques. The absence of lysis plaque signifies this strain's resistance to the bacteriophages tested. The spectrum of a strain's sensitivity to the bacteriophages, also called lysotypc, is constituted by all of the sensitivities and resistances to the bacteriophages studied. A reference system with approximately sixty phages has been implemented in order to establish the lysotype of the strains of S. thermophilus in the Danisco collection. The strains which have the same lysotype have been grouped together in different groups denoted LT-n.

Some of the results are given in Table 3. It demonstrates in particular that the strains of the same genetic cluster virtually always have the same lysotype. The strain CNCM 1-3617 belongs to a novel genetic group called CL-I which has the very particular lysotype of being resistant to all the bacteriophages tested.

Sequence of the eps locus

The genetic knowledge acquired with regard to 5^". thermophilus has shown that the eps locus is one of the major sites of heterogeneity between strains. This characteristic has already been exploited in part in order to develop the abovementioned genotyping method which uses the diversity in the epsA-B-C-D region which is the proximal region of the eps locus. An even greater diversity appears in the distal region of the eps locus (region encoding the glycosyl- transferases, see Figure 1 ). This region gives the specificity of the exopolysaccharide and therefore induces at least in part the specificity of the strain's thickening power. This is therefore a region of the chromosome particularly indicated for unambiguously describing the strain CNCM 1-3617 and the strains which are related to it. The nucleotide sequence of the eps locus of the strain CNCM 1-3617 (starting from the epsA gene) was obtained from a synthetic DNA fragment. This fragment was synthesized by PCR on a purified genomic DNA matrix of the strain CNCM 1-3617 using two specific primers of conserved genes (deal) encoding a purine-nucleotide phosphorylase, and orfl4.9 of unknown function) generally framing the eps locus in the S. thermophilus described in the literature. The sequence of 16037 bp originating from the strain CNCM 1-3617 corresponds to the SEQ ID N^C3. The sequences SEQ ID N°4 and SEQ ID N°5 (cf. Figure 4) correspond respectively to the positions 6592 to 9391 and 10331 to 1 1373 of SEQ ID N°3.

Genetic organization of the eps locus Figure 4 shows diagranimatically the genetic structure of the eps locus of the strain CNCM 1-3617 established by analysis of its nucleotide sequence. The part upstream of the epsA open reading frame (QRF), the sequence of the start of the epsA ORF, and the part downstream of the epsT QRb are not known. Analysis of the sequence identifies 20 ORFs which are all oriented in the same direction. Due to their similarity of sequence with other known genes, and/or by the presence of specific protein units within products deduced from these QRFs, it is possible to attribute a putative function to them.

The structural analysis of the eps locus of the strain CNCM 1-3617 shows that it possesses an overall organization similar to that of the eps loci already known (cf. Figure 1 ).

The results of sequence comparison between the potential proteins deduced from the ORFs of the eps locus of CNCM 1-3617 and those available in the public of databases (GENBANK) are summarized in Table 4. The eps locus of the strain CNCM 1-3617 codes for proteins potentially involved in the synthesis of polysaccharide such as for example glycosyltransferases.

On the basis of these data, 6 regions can be distinguished (region 1 to region 6, from the 5' end to the 3' end of the eps locus; see Figure 4):

• Region 1 : this region is formed from 4 ORFs {eps A, epsB, epsC, eps D) for which the deduced proteins exhibit very great similarities (between 95.7 and 99.6%) with the proteins deduced from ORFs situated in the eps locus of strains of S. therinophilus.

• Region 2: this region is formed from 5 ORFs (epsE, eps F, epsG, epsC and epslf) for which the deduced proteins exhibit very great similarities (between 96.6 and 99.3%) with the proteins deduced from ORFs situated in the eps locus of the type XI strain (GENBANK access no. AF454501 ). • Region 3: this region is formed from 3 ORFs {eps J. cpsK and epsL) for which the deduced proteins exhibit sufficient similarities (less than 81 %) with proteins described in the literature to assign a probable function to them. However these ORFs are clearly distinct from ORFs already described in the literature.

• Region 4: this region is formed from one ORF (epsM) for which the deduced protein exhibits very great similarities (95.4%) with the protein deduced from the eps4F ORF situated in the eps locus of the type IV strain. • Region 5: this region is formed from 2 ORFs (epsN and epsO) for which the deduced proteins exhibit sufficient similarities (less than 91 %) with proteins of lactobacillae described in the literature to assign a probable function to them. However these ORFs are clearly distinct from ORFs already described in the literature in S. thermophilic • Region 6: this region is formed from 5 ORFs (epsP, epsO, epsS, eps R and eps T) for which the deduced proteins exhibit very great similarities

(between 98.9 and 100%) with the proteins deduced from ORFs situated in the eps locus of the strain CNRZ368 (GENBANK access no. Z98171 ).

Overall, the distal part of the eps locus resembles a hybrid assembly of genes certain of which had never previously been described.

Table 4: Analysis of the ORFs of the eps locus of the strain CNCM 1-3617. The position corresponds to the nucleotides at the start and end of the ORF in the sequence SEQ ID N°3. The probable function is that of the proteins deduced from the ORF sequence. The best similarity is the protein or the deduced protein (the GENBANK access number of the protein sequence is indicated in parentheses) having the greatest similarity with the protein deduced from the ORF. The score is the percentage similarity obtained for the best similarity using the "blastp" tool (Protein-protein BLAST, https://www.ncbi.nlm.nih.gov/BLAST/).

Acidifying property

The fermentation support is obtained by supplementing 100 nil of semi-skimmed UHT milk (Le Petit Vendeen®) with 3% (weight/volume) of skimmed milk powder (SUP^'R TOP®, Eurial Poitouraine). The sterility of the solution is obtained by pasteurization for 10 min at 90⁰C (at the core). The fermentation support thus obtained is inoculated with the strain to be tested at a rate of 10¹ cfu/ml, then incubated at 43°C (in a water bath). The pH is continuously monitored using a CINAC apparatus (Ysebaert).

The acidifying properties of the strains of 5^*. thermophihis can be described by the maximum rate of acidification, Vm (pH unit/min (pHu/min)), calculated by the maximum value of the first derivative of the pH curve as a function of time. Under these operating conditions, it is estimated that this variable is characteristic of the strain. Its value is constant whatever the physiological state of the microorganism upon inoculation of the milk and the level of seeding. Two groups of strains are distinguished, the strains with so-called slow acidification, the Vm of which is greater than - 0.0100 pHu/min, and the strains with so-called rapid acidification the Vm of which is les than -0.0100 pHu/min. The strain CNCM I- 3617 clearly belongs to the group of the so-called rapid acidification strains (Table 5). This propeity i.s \ eιy often linked to the presence in the genome of the strains of a gene encoding the wall protease PrtS which could be detected in the genome of CNCM 1-3617. Table 5 Maximum iatc of acidification of different stiams of Sticptococcus the) mophihts e\ aluatcd under the opciating conditions desci ibcd

Texturizing propert}

The lei mentation suppoit is obtained by supplementing 100 ml of semi-skimmed LHT milk (Le Petit Vendecn®) with 3% (weight/volume) ot bkimmed milk powder (SUP'R TOP^, Euπal Poitouraine) The sterility of the solution is obtained by pasteurization for 10 min at 9O⁰C (at the core) The fermentation support thus obtained is inoculated with the strain to be tested at a rate of 10⁽ cfu'ml, then incubated at 43°C (in a w atei bath) until a pH of 4 6 is obtained The pH is continuously monitored using a CINAC apparatus (Ysebaeit) The lamented milks thus obtained are placed in a \ entilattd oven at 6°C until they aie analyzed Tw o types of theological measurements aie carried out \ iscosity and flow The \ iscosity measurements are caiπed out at a tcmpeiatute ot 8°C on fcimciited milks aftci stoiage foi 1 ^"* 14 and 28 days at 6°C The equipment used is a kVI type Bsookfield R \ iscosimetci (Biookfield I nginceπng Laboratoπcs hie ) mounted on a l lelipath stand (Biookfield t ngineei ing Laboi atones, Inc ) The \ iscosimetu is equipped with a type C needle and the oscillation speed applied to the needle is 10 rpm. The flow measurements arc cariied out at a temperature of 8°C on previously-stirred fermented milks, after storage for 14 days at 6⁰C, The equipment used is an ARl OOO-N rheometer (TΛ Instrument) equipped with co-axial cylinders (Radius 1 - 15 mm, Radius 2 = 13.83 mm, 5 Height = 32 mm. Air gap = 2 mm). For the ascending segment, the stress applied in a continuous sweep varies from 0 to 60 Pa for a duration of 1 min according to a linear mode. For the descending segment, the stress applied in a continuous sweep varies from 60 to 0 Pa for a duration of 1 min according to a linear mode. The values taken into account are the thixotropic area and the yield point; the

I u latter is calculated according to the Casson model.

The texturizing ability of a strain can be evaluated in a first phase by a viscosity measurement of the curd obtained under the operating conditions described above. The recognized non-texturizing strains provide viscosity values close to 30 Pa. s while the texturizing strains exceed 40 Pa. s. This texturizing ability can be more

15 or less pronounced (Table 6). For example the strain CNCM 1-2979 produces a curd the viscosity of which reaches 42 Pa. s, and the strain DGCC7966 makes it possible to obtain a clearly higher viscosity, of 70 Pa.s. The strain CNCM 1-3617 provides curds the viscosity of which amounts to 54 Pa.s (Table 6). This value places this strain among the group of strains with a texturizing ability fully 0 comparable to the industrial strains currently used to devise lactic ferments for the production of yogurts and fermented milks.

Table 6 Viscosity ot the iermentcd milks obtained with the diffcient stiains tested, altei stoiagc at 6^CC foi 14 days

Viscosity in Pa s

Sti aiii A\ ei jge Stjndaid dev iation

DGCC7966 70 0

I)GC C 7773 55 0

C NCM 1-3617 54 0 2 5

ChCW 1-2980 5Η) 2 9

CNCM 1-2429 S l 0 1 1

CSCM 1-2978 49 6 4 2

CNCM 1-2432 43 0 4 0

ClNCM 1-2979 42 2 3 0

CNLM 1-2423 42 0 4 6

DGCC7919 28 0 Nd

DGCC7766 10 0 Nd

Nd not determined

The theological analyses using the ARlOOO-N rheometer made it possible to measure two rheological descriptors relevant foi qualifying fermented milks the yield point of the pioduct (Pa) and the thixotropic area (Pa/s) These measui ements aie repoited in Table ^ for each of the strains For the fermented milk with the stiain CNCM 1-361 ^", the aveiage values aie 1 1 25 Pa and 352 Pa/s lcspectively These values aie significantly different from those measui ed on cui ds obtained with stiamt. deemed non-tcxtuπ/ing (DGCC⁷7όό oi DGCC^"7919)

Tableau 7: Values of yield point and thixotropic area, Casson model, measurements by the ARl OOO-N on fermented dairy products with different strains after storage for 14 days at 6°C.

Nd: not determined

Conclusion

The strain CNCM 1-3617 has several characteristics of interest for the construction of ferments and in particular for ferments used during the production of yogurts or fermented milks. It exhibits a rare combination of functional properties (acidifying and thickening strain) and its lysotype is distinct from that of the other strains used in a standard manner for these applications.

Bibliographical references

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Streptococcus thermophilus: a review.

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Claims

1. Strain of Streptococcus thennophilus the epsAD fragment of which, after digestion by the restriction enzymes MnIl, Fold and Hiπdlll. has a restriction

5 profile characterized by DNA fragments of 344±2 bp, 341 ±2 bp, 305±2 bp. 299±2 bp, 277±2 bp, 210+2 bp, 160±2 bp, 142±2 bp. 100±2 bp, 79±2 bp, 75^2 bp, 66±2 bp, 42±2 bp, 23=2 bp and 9±2 bp.

2. Strain according to claim 1 comprising a nucleotide sequence having at least 10 80% identity with the nucleotide sequence of SEQ ID N°4.

3. Strain according to one of the claims 1 to 2 comprising a nucleotide sequence having at least 80% identity with the nucleotide sequence of SEQ ID N°5.

15 4. Strain according to one of the preceding claims characterized in that it is texturizing.

5. Strain according to one of the preceding claims characterized in that it acidifies rapidly.

20

6. Strain according to one of the preceding claims characterized in that the strain is the strain of Streptococcus thennophilus deposited on 14th June 2006 at the Collection Nationale de Cultures de Microorganismes under no. CNCM 1-3617 or a mutant strain which can be obtained from the latter.

25

7. Strain of Streptococcus thennophilus deposited on 14th June 2006 at the Collection Nationale of Culture of Microorganismes under no. CNCM 1-3617.

8. Bacterial composition comprising at least one strain according to one of the ?() preceding claims.

9. Production process for a food product, a food complement, a dietary supplement or a product with probiotic properties comprising at least one stage in which the strain according to any one of the claims 1 to 7 is used.

10. Process according to claim 9 in which the food product, the food complement, the dietary supplement or the product with probiotic properties is a dairy product, a meat product, a cereal product, a drink, a foam or a powder.

1 1. Food product, food complement, dietary supplement or product with probiotic properties comprising at least one strain according to any one of claims 1 to 7 or the bacterial composition according to claim 8.

12. Dairy product comprising at least the strain according to claims 1 to 7 or the bacterial composition according to claim 8.

13. Dairy product according to claim 12 characterized in that it is a fermented milk, a yogurt, a matured cream, a cheese, a fromage frais, a milk drink, a dairy product retentate, a processed cheese, a cream dessert, a cottage cheese or an infant milk.

14. Dairy product according to claim 12 or 13 characterized in that it comprises milk of animal and/or plant origin.