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This is the most widely used lactate bacteria in the dairy industry for producing cheese and yogurt (it is considered the safest Streptococcus species by the dairy industry). It helps make reduced-fat cheese with similar characteristics to full-fat cheese.
Fuel sources used:
This species is well adapted for growth in milk and primarily use the simple sugar lactose for growth.
Metabolites produced:
Our genomic analysis indicates that most members of this species can produce the following metabolites: acetate, ammonia, BCAAs, lactate, folate.
Metabolites consumed:
In addition, our genomic analysis indicates that most members of this species can consume the following metabolites: oxalate.
Emerging research:
Because of its superior ability to use lactose, this species is often used by lactose-intolerant individuals to help them digest milk products. This bacterium also shows good potential for reducing inflammation, although more research needs to be conducted in humans.
S. thermophilus plays a prominent role in food biopreservation. Notably, the species is used extensively in yogurt, cheese, and other dairy fermentations, where it is traditionally paired with Lactobacillus delbrueckii subsp. bulgaricus or Lactobacillus helveticus. In these products, S. thermophilus is responsible for rapid acidification as well as formation of the expected flavor and texture properties. In addition, yogurt cultures have also been linked to various probiotic effects, including the alleviation of lactose intolerance, modulation of intestinal microbiota, immunostimulation of host production of pro-inflammatory and anti-inflammatory cytokines, and inhibition of specific periodontal pathogens. [PMID: 21995282]
Lactobacilli are normal inhabitants of the gastrointestinal tract of man and animals where they are widely considered to exert a number of beneficial roles including immunomodulation, interference with enteric pathogens, and maintenance of a healthy intestinal microflora. Like other lacid acid bacteria they are acid tolerant, cannot synthesize prophyrins and are strictly fermentative with lactic acid as their major metabolic end product. Streptococci are non-motile, Gram-positive cocci with widely varying pathogenic potential that occur in pairs or chains. Streptococcus thermophilus is a Gram-positive facultative anaerobe. It is used, along with Lactobacillus spp., as a starter culture for the manufacture of several important fermented dairy foods, including yogurt and mozzarella. Consequently, over 10(21) live cells are ingested annually by the human population. S. thermophilus has an important role as a probiotic, alleviating symptoms of lactose intolerance and other gastrointestinal disorders. S.thermophilus strain CNRZ 1066 was isolated from yogurt manufactured in France. [UP000001008]
S. thermophilus plays a prominent role in food biopreservation. Notably, the species is used extensively in yogurt, cheese, and other dairy fermentations, where it is traditionally paired with Lactobacillus delbrueckii subsp. bulgaricus or Lactobacillus helveticus. In these products, S. thermophilus is responsible for rapid acidification as well as formation of the expected flavor and texture properties. In addition, yogurt cultures have also been linked to various probiotic effects, including the alleviation of lactose intolerance, modulation of intestinal microbiota, immunostimulation of host production of pro-inflammatory and anti-inflammatory cytokines, and inhibition of specific periodontal pathogens. The LMD-9 genome contains regions unique to this strain, including genes encoding for the production and regulation of a broad spectrum bacteriocin, Thermophilin 9, genes involved in quorum sensing and competence development, and several of the clustered regularly interspaced short palindromic repeats (CRISPR) regions not present in both CNRZ1066 and LMG 18311 that are involved in bacteriophage defense. [PMID: 21995282]
Lactobacilli are normal inhabitants of the gastrointestinal tract of man and animals where they are widely considered to exert a number of beneficial roles including immunomodulation, interference with enteric pathogens, and maintenance of a healthy intestinal microflora. Like other lacid acid bacteria they are acid tolerant, cannot synthesize prophyrins and are strictly fermentative with lactic acid as their major metabolic end product. Streptococci are non-motile, Gram-positive cocci with widely varying pathogenic potential that occur in pairs or chains. Streptococcus thermophilus is used, along with Lactobacillus spp., as a starter culture for the manufacture of several important fermented dairy foods, including yogurt and mozzarella. Consequently, over 10(21) live cells are ingested annually by the human population. S. thermophilus has an important role as a probiotic, alleviating symptoms of lactose intolerance and other gastrointestinal disorders. Genes coding for metabolic pathways involved in sugar catabolism, protein and peptide utilization, polysaccharide production, the stress response system, and phage resistance mechanisms have been sequenced and characterized (adapted from genome.jgi-psf.org/strth/strth.home.html). [UP000000772]
Streptococcus thermophilus ASCC 1275, complete genome (GenBank AC CP006819 ) is mapped to UP000024500. Also referred to as strain ATCC BAA-491 in UniProt. This proteome is redundant to UP000237380.
Finegold, S. M., Howard, R. A., & Vera, L. S. (1974). Effect of diet on human intestinal fecal flora: comparison of Japanese and American diets. Am. J. Clin. Nutr, 27, 1456–1469.
| Lineage | Physiology | General | Growth Tolerances | Hydrol./digest./degr. |
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Health: Unknown
Source: human faeces , and dairy fermentation
DNA G+C(%): 37-40
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Low T(℃): 10(neg)
High T(℃): 45(+)
NaCl 3-5%: 3(neg)
NaCl >6%: 6.5(+)
pH >8: 9.6(neg)
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| Monosaccharide O/F | Oligosaccharide O/F | Polysaccharide O/F | Polyol O/F | Other O/F |
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| Monosaccharide util/assim | Oligosaccharide util/assim | Other carboh. util/assim | Amino acid util/assim | Organic acid util/assim |
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| Enzymes: General | Enzymes: Carbohydrate | Enzymes: Protein | Enzymes: Arylamidases | Enzymes: Esters/fats |
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| Fuel | Usable Metabolites | Metabolites Released | Special Products | Compounds Produced |
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