Streptococcus thermophilus
| Streptococcus thermophilus | ||||||||||
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Streptococcus thermophilus |
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| Systematics | ||||||||||
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| Scientific name | ||||||||||
| Streptococcus thermophilus | ||||||||||
| Schleifer et al. 1995 |
Streptococcus thermophilus , formerly also Streptococcus salivarius subsp. thermophilus ( Orla-Jensen , 1919), as it is considered a subspecies of Streptococcus salivarius , is a gram-positive , facultative anaerobic and spherical lactic acid bacterium .
In Bergey's Manual, Streptococcus thermophilus is described as belonging to the Viridans group , which is characterized by the following characteristics: growth at 45 ° C, not at 10 ° C; No growth in culture media with 6.5 percent saline solution, at pH 9.6 or with 0.1% methylene blue , weak reduction of liquor milk and no ammonia formation with peptones. Streptococcus thermophilus does not grow even with 2.0 percent saline solution. It ferments sucrose and lactose .
It can be found in fermented milk products such as yogurt and some types of cheese (e.g. Emmental and mozzarella ), but also in vegan alternatives such as soy yogurt .
As a starter culture in the production of yoghurt and Skyr , the bacterium is used together with Lactobacillus delbrueckii subsp. bulgaricus used.
Streptococcus thermophilus is considered a probiotic and can, for example, relieve antibiotic-associated diarrhea .
Web links
Individual evidence
- ↑ Streptococcus thermophilus - biocyc.org
- ↑ PayPerView: The influence of some factors on the growth of a strain of Streptococcus thermophilus - Karger Publishers
- ↑ BMC Microbiology - Full text - The rgg0182 gene encodes a transcriptional regulator required for the full Streptococcus thermophilus LMG18311 thermal adaptation.
- ↑ Deutsches Ärzteblatt: Probiotics for the prevention of antibiotic-associated diarrhea (November 1, 2002)