Streptococcus thermophilus | |
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Scientific classification ![]() | |
Domain: | Bacteria |
Phylum: | Bacillota |
Class: | Bacilli |
Order: | Lactobacillales |
Family: | Streptococcaceae |
Genus: | Streptococcus |
Species: | S. thermophilus
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Binomial name | |
Streptococcus thermophilus (ex Orla-Jensen 1919)
Schleifer et al. 1995[1] | |
Synonyms | |
Streptococcus salivarius subsp. thermophilus (Orla-Jensen, 1919) Farrow et Collins 1984 |
Streptococcus thermophilus formerly known as Streptococcus salivarius subsp. thermophilus[2][1] is a gram-positive bacterium, and a fermentative facultative anaerobe, of the viridans group.[3] It tests negative for cytochrome, oxidase, and catalase, and positive for alpha-hemolytic activity.[3] It is non-motile and does not form endospores.[3] S. thermophilus is fimbriated.[4]
It is also classified as a lactic acid bacterium.[5] S. thermophilus is found in fermented milk products and is generally used in the production of yogurt,[6] alongside Lactobacillus delbrueckii subsp. bulgaricus. The two species are synergistic, and S. thermophilus probably provides L. d. bulgaricus with folic acid and formic acid, which it uses for purine synthesis.[7] S. thermophilus has an optimal growth temperature range of 35–42 °C (95–108 °F), while L. d. bulgaricus has an optimal range of 43–46 °C (109–115 °F).[8]
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