STREPTOCOCCUS THERMOPHILUS

Description

Streptococcus thermophilus is a Gram-positive, facultative anaerobic, spherical bacterium commonly used in the dairy industry as a starter culture for yogurt and cheese production. It thrives at higher temperatures (around 40–45°C), hence the name “thermophilus.”

Key Features and Benefits:

• Ferments lactose to produce lactic acid, which helps coagulate milk and develop flavor in fermented dairy products
• Supports digestion by improving lactose tolerance, especially in lactose-intolerant individuals
• Contributes to gut health by balancing intestinal microbiota and enhancing immune function
• Often used in combination with Lactobacillus delbrueckii subsp. bulgaricus for yogurt fermentation

Applications:

Widely used as a probiotic and in fermented foods, S. thermophilus is valued for its safety, beneficial effects on digestion, and ability to enhance the texture and taste of dairy products.