Lactic acid bacterial strain with improved texturizing properties

USPTO issued Patent No. US12590287B2 to Chr. Hansen A/S on March 31, 2026, granting exclusive rights to a novel Streptococcus thermophilus strain with enhanced texturizing properties for food and fermented product applications. The patent, filed November 16, 2021 (Application No. 18253183), includes 17 claims covering the engineered bacterial strain, compositions comprising the strain, and fermented products manufactured using it. Inventors include Kim Ib Soerensen, Mette Pia Junge, Jesper Broend, and Victoria Prebner.

This patent grant represents a standard intellectual property issuance with no regulatory compliance obligations for third parties. Food and biotechnology companies should note the patent scope for freedom-to-operate considerations when developing fermented dairy or food products using Streptococcus thermophilus strains with texturizing functionality. No action is required unless the company is actively developing competing strains in this technical space.