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 Lactobacillusbulgaricus wherein the lactate dehydrogenase activity islower than 50%, preferably lower than 10%, of the lactatedehydrogenase activity of Lactobacillus bulgaricus wild typestrain.The present invention concerns also the foodcomposition comprising said Lactobacillus bulgaricus.