Streptococcus thermophilus

Streptococcus thermophilus

Streptococcus thermophilus, Streptococcus salivarius subsp earlier also. thermophilus ( Orla- Jensen, 1919) called and regarded as a subspecies of Streptococcus salivarius is a Gram-positive, facultative anaerobic and spherical lactic acid bacteria.

In Bergey's Manual describes the viridans group Streptococcus thermophilus as belonging, which is characterized by the following features: growth at 45 ° C, not at 10 ° C; no growth on culture media with 6.5 % saline solution at pH 9.6 or with 0.1% methylene blue, weak reducing Lakmusmilch and lack formation of ammonia in peptones. Streptococcus thermophilus and does not grow at 2.0 % saline solution. It ferments sucrose and lactose.

It is found in fermented dairy products such as yogurt, yogurt and Ayran or soy ( such as mozzarella Emmental ) is also used for production of some types of cheese used.

The bacterium is used in conjunction with Lactobacillus delbrueckii subspecies bulgaricus starter culture in the yoghurt production.

Streptococcus thermophilus is considered probiotic and may, for example alleviate antibiotic- associated diarrhea.

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