| abstract |
Suggested are starter cultures for the production of fermented milk products, containingn (a) a first mixture of five microorganisms comprising (a1) Streptococcus thermophilus, (a2) Leuconostoc species, (a3) Lactococcus lactis subsp. lactis biovar diacetylactis, (a4) Lactococcus lactis subsp. lactis und (a5) Lactococcus lactis subsp. cremoris, and (b) a second mixture of three microorganisms comprising (b1) Streptococcus thermophilus, (b2) Lactococcus lactis subsp. lactis und (b3) Lactococcus lactis subsp. cremoris, as well as optionally (c) a third group of microorganisms comprising (c1) Bifido bakterium lactis B12, (c2) Lactobazillus acidophilus, (c3) Leuconostoc cremoris or mixtures thereof. |