Skip to main content

Streptococcus thermophilus

 

Streptococcus thermophilus also known as Streptococcus salivarius subsp. thermophilus is a gram-positive bacterium, and a fermentative facultative anaerobe, of the viridans group. It tests negative for cytochrome, oxidase, and catalase, and positive for alpha-hemolytic activity. It is non-motile and does not form endospores. S. thermophilus is fimbriated.

It is also classified as a lactic acid bacterium. S. thermophilus is found in fermented milk products and is generally used in the production of yogurt, alongside Lactobacillus delbrueckii subsp. bulgaricus. The two species are synergistic, and S. thermophilus probably provides L. d. bulgaricus with folic acid and formic acid, which it uses for purine synthesis. S. thermophilus has an optimal growth temperature range of 35–42 °C, while L. d. bulgaricus has an optimal range of 43–46 °C.

At least 26 strains of S. thermophilus have been identified and had their genomes sequenced.


Effect of heat-killed Streptococcus thermophilus on type 2 diabetes rats Xiangyang Gao, Fei Wang, Peng Zhao, Rong Zhang, Qiang Zeng PeerJ. 2019; 7: e7117. Published online 2019 Jun 13. doi: 10.7717/peerj.7117 PMCID: PMC6571132
Inhibition effect of Bifidobacterium longum, Lactobacillus acidophilus, Streptococcus thermophilus and Enterococcus faecalis and their related products on human colonic smooth muscle in vitro Jing Gong, Tao Bai, Lei Zhang, Wei Qian, Jun Song, Xiaohua Hou PLoS One. 2017; 12(12): e0189257. Published online 2017 Dec 7. doi: 10.1371/journal.pone.0189257 PMCID: PMC5720742
Streptococcus thermophilus APC151 Strain Is Suitable for the Manufacture of Naturally GABA-Enriched Bioactive Yogurt Linares Daniel M., O’Callaghan Tom F., O’Connor Paula M., Ross R. P., Stanton Catherine Frontiers in Microbiology VOLUME7 2016 DOI10.3389/fmicb.2016.01876 ISSN1664-302X
PROBIOTICS - TYPES AND EFFECTS OF LACTIC ACID BACTERIA - AZ Sportivo Performance & AZSP Healing

Labels:

Popular posts from this blog

Cancer Risk: Acrylamide AGEs

Minimizing Cancer Risk: Understanding the Relationship Between Acrylamide, Advanced Glycation End Products, and Cooking Tips Tweet Follow @AZSPerformance In recent years, concerns about cancer risk associated with dietary choices have gained significant attention. Researchers have identified two substances, acrylamide and advanced glycation end products (AGEs), that are formed during certain cooking processes and have been linked to an increased risk of cancer. In this article, we will explore the connection between acrylamide, AGEs, and cancer, as well as provide practical tips to help you reduce your exposure to these potentially harmful compounds. Acrylamide and Cancer Risk: Acrylamide is a chemical compound that forms naturally during high-temperature cooking methods, such as frying, baking, and roasting. It is commonly found in foods like potato ...
Read more

Bacillus subtilis

  Related Articles Siahmoshteh F, Siciliano I, Banani H, Hamidi-Esfahani Z, Razzaghi-Abyaneh M, Gullino ML, Spadaro D. Efficacy of Bacillus subtilis and Bacillus amyloliquefaciens in the control of Aspergillus parasiticus growth and aflatoxins production on pistachio . Int J Food Microbiol. 2017 Aug 2;254:47-53. doi: 10.1016/j.ijfoodmicro.2017.05.011. Epub 2017 May 15. PMID: 28531554. Ben Khedher S, Kilani-Feki O, Dammak M, Jabnoun-Khiareddine H, Daami-Remadi M, Tounsi S. Efficacy of Bacillus subtilis V26 as a biological control agent against Rhizoctonia solani on potato. C R Biol. 2015 Dec;338(12):784-92. doi: 10.1016/j.crvi.2015.09.005. Epub 2015 Nov 10. PMID: 26563555. Rhayat Lamya, Maresca Marc, Nicoletti Cendrine, Perrier Josette, Brinch Karoline Sidelmann, Christian Sonja, Devillard Estelle, Eckhardt Erik - Effect of Bacillus subtilis Strains on Intestinal Barrier Function and Inflammatory Response - Frontiers in Immunology VOLUME10 2019 DOI=10.3...
Read more