Lactobacillus Bulgaricus Having Decreased Acid Production and/or Improved Aroma and Flavor Production, and Food Composition Comprising Said 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.