MODULATION OF TASTE AND AROMA BY BIOTECHNOLOGY USING BACTERIAL STRAINS, PROVIDING CREAMY TASTE AND AROMA

摘要

1. Lactic acid bacteria Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) .2. Lactic acid bacteria Lactococcus lactis subsp. lactis diacetylactis) (CNCM No. I-4405) .3. A method for producing a fermented milk product with at least a creamy taste and aroma, comprising: - providing a milk source; - optionally adding citrate to the milk source to obtain the supplemented milk source; - adding Lactococcus lactis subsp to milk or to the supplemented milk source. lactis biovar. diacetylactis (CNCM No. I-4404) or Lactococcus lactis subsp. lactis biovar. diacetylactis (CNCM No. I-4405) to obtain a mixture; and - fermenting the mixture to obtain a fermented dairy product. 4. The method according to claim 3, further comprising concentrating the fermented milk product and obtaining a fermented milk product concentrate. The method according to claim 3, further comprising drying the fermented milk product or the fermented milk product concentrate, and obtaining a powder. The method according to claim 3, wherein the milk source is selected from at least whole milk, skim milk, semi-skim milk, fresh milk, recombinant milk, cream, buttermilk, whey and milk containing vegetable fat. A method according to any one of claims 3 to 6, further comprising adding at least one of a lipase enzyme and a lactase enzyme to a milk source. A method according to any one of claims 3 to 6, further comprising adding a fermentation cofactor to the milk source. The method according to claim 3, wherein the citrate, preferably trisodium citrate, is added to the milk source in an amount of 0.01-5 wt.%. 10. Fermented dairy product with at least a creamy taste and aroma,