Streptococcus Thermophilus: The Key Aspects of a Beneficial Bacteria

Streptococcus Thermophilus is a type of bacteria commonly found in the dairy industry. It is a gram-positive, non-spore forming, and non-motile bacterium that belongs to the Lactobacillaceae family. This bacteria is commonly used in the production of various fermented dairy products such as yogurt, cheese, and buttermilk. It is also used as a probiotic supplement and has been associated with numerous health benefits. In this category, we will explore the various aspects of Streptococcus Thermophilus and understand its importance in the food industry and human health.

Origin and Characteristics

Streptococcus Thermophilus was first isolated from milk in 1928 by a French microbiologist, Jean Bulard. It was later identified as a distinct species in 1974 by J. Schleifer and M. Ludwig. This bacterium is commonly found in raw milk and is used in the production of fermented dairy products due to its ability to break down lactose into lactic acid. Streptococcus Thermophilus is a mesophilic bacterium, which means it thrives in moderate temperatures of around 40-45°C. It is also capable of surviving in acidic environments with a pH of 4.6 or lower, making it suitable for the fermentation process.

Streptococcus Thermophilus is a spherical-shaped bacterium, typically measuring 0.6-1.2 micrometers in diameter. It is gram-positive, meaning it has a thick peptidoglycan layer in its cell wall. This bacterium does not form spores and is non-motile, meaning it cannot move on its own. It is a facultative anaerobe, which means it can survive with or without oxygen. These characteristics make Streptococcus Thermophilus a versatile bacterium that can thrive in various environments, making it suitable for industrial and commercial applications.

Role in the Dairy Industry

Streptococcus Thermophilus is one of the key microorganisms used in the production of dairy products. It is commonly used in combination with another lactic acid bacteria, Lactobacillus bulgaricus, to ferment milk and produce yogurt. The bacteria work together to convert lactose, the natural sugar in milk, into lactic acid. This process lowers the pH of the milk, making it more acidic, which helps to preserve the yogurt and gives it a tangy flavor.

In addition to yogurt, Streptococcus Thermophilus is also used in the production of other fermented dairy products such as cheese, buttermilk, and sour cream. In cheese making, it is added during the initial stages of fermentation to convert lactose into lactic acid, which helps to coagulate the milk and form curds. It also contributes to the flavor and texture of the cheese. In buttermilk and sour cream production, Streptococcus Thermophilus is responsible for the tangy taste and thick consistency of the products.

The use of Streptococcus Thermophilus in the dairy industry is essential as it helps to improve the taste, texture, and shelf-life of various dairy products. It also helps to break down lactose, making these products suitable for lactose-intolerant individuals. Additionally, this bacterium has been found to have probiotic properties, which can benefit human health.

Probiotic Properties

Probiotics are live microorganisms that provide numerous health benefits when consumed in adequate amounts. Streptococcus Thermophilus has been extensively studied, and it has been found to have several probiotic properties, making it a popular ingredient in probiotic supplements. Some of the probiotic properties of Streptococcus Thermophilus include:

• Survival in the digestive tract: Streptococcus Thermophilus has been found to survive the acidic environment of the stomach and the bile salts in the small intestine, allowing it to reach the colon alive.
• Adhesion to intestinal cells: This bacterium has the ability to adhere to intestinal cells, allowing it to colonize and establish itself in the gut, which is essential for its probiotic function.
• Antimicrobial activity: Studies have shown that Streptococcus Thermophilus produces substances that can inhibit the growth of harmful bacteria in the gut, promoting a healthy balance of intestinal flora.
• Immunomodulatory effects: Streptococcus Thermophilus has been found to stimulate the immune system and promote the production of beneficial cytokines, which can help to prevent and manage certain diseases.

The probiotic properties of Streptococcus Thermophilus make it a valuable ingredient in probiotic supplements, which can help to improve gut health, boost the immune system, and prevent various health conditions.

Health Benefits

In addition to its probiotic properties, Streptococcus Thermophilus has also been associated with numerous health benefits. Some of these include:

• Improved digestion: As a probiotic, Streptococcus Thermophilus can help to improve digestion by breaking down lactose and promoting the growth of beneficial bacteria in the gut.
• Reduced symptoms of lactose intolerance: People who are lactose intolerant lack the enzyme lactase, which is responsible for breaking down lactose. Streptococcus Thermophilus can help to break down lactose, making dairy products more easily digestible for individuals with lactose intolerance.
• Lowered cholesterol levels: Studies have shown that Streptococcus Thermophilus can help to lower cholesterol levels, which can help to reduce the risk of heart disease.
• Prevention and management of diarrhea: Streptococcus Thermophilus has been found to have a protective effect against diarrhea caused by antibiotics or infection.
• Protection against respiratory tract infections: Streptococcus Thermophilus has been found to have antiviral properties, which can help to prevent and treat respiratory tract infections.

These health benefits make Streptococcus Thermophilus a valuable bacterium that can promote overall health and well-being.

Safety and Precautions

Streptococcus Thermophilus is generally considered safe for consumption. It has been used in the food industry for decades, and there have been no reports of adverse effects. However, individuals with weakened immune systems or those who are severely ill should consult a healthcare professional before consuming products containing this bacterium. It is also important to note that probiotic supplements are not regulated by the FDA, and their safety and efficacy may vary.

It is also essential to follow proper food safety practices when using Streptococcus Thermophilus in food production to prevent contamination and foodborne illnesses. This includes proper handling, storage, and sanitation procedures.

Conclusion

In conclusion, Streptococcus Thermophilus is a versatile and beneficial bacterium that plays a crucial role in the food industry and human health. Its ability to break down lactose, its probiotic properties, and the numerous health benefits associated with its consumption make it a valuable ingredient in various dairy products and probiotic supplements. However, it is important to follow safety precautions and consult a healthcare professional before consuming products containing this bacterium. With proper handling and consumption, Streptococcus Thermophilus can contribute to a healthier digestive system, stronger immune system, and overall well-being.

References

1. Furlan, S., & Torriani, S. (2007). Streptococcus thermophilus: A review of its role in dairy technology. International Journal of Food Microbiology, 120(1-2), 8-15.

2. Mende, S., Rohm, H., & Jaros, D. (2011). Streptococcus thermophilus: Relevant aspects of physiology, stress response, and metabolism for cheese technology. International Journal of Food Microbiology, 149(2), 130-137.

3. Todorov, S. D. (2011). Probiotic properties of Streptococcus thermophilus. Food Reviews International, 27(2), 133-156.

4. Leite, A. M. O., Miguel, M. A. L., Peixoto, R. S., Rosado, A. S., Silva, J. T., & Paschoalin, V. M. F. (2015). Microbiological, technological and therapeutic properties of kefir: A natural probiotic beverage. Brazilian Journal of Microbiology, 46(2), 341-