Lactobacillus bulgaricus having reduced acid production and / or improved aroma and flavor development, and a food composition comprising the lactobacillus bulgaricus

摘要

The present invention concerns Lactobacillus bulgaricus wherein the lactate dehydrogenase activity is lower than 50%, preferably lower than 10%, of the lactate dehydrogenase activity of Lactobacillus bulgaricus wild type strain. The present invention concerns also the food composition comprising said Lactobacillus bulgaricus.