The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture.

The present invention provides a method for improving acid tolerance of a lactic acid bacterium, including a step of artificially inhibiting a function of a kup gene of the lactic acid bacterium.

The present invention relates to novel sucrose negative (Suc) Streptococcus thermophilus strains, compositions comprising said strains, uses thereof, methods for obtaining such strains and methods for the preparation of fermented food products using such compositions.