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Streptococcus Thermophilus Nutrotional Supplement Powder

Streptococcus Thermophilus Nutrotional Supplement Powder

Streptococcus thermophilus Nutrotional Supplement Powder Basic Info Model NO.:Streptococcus thermophilus ST81 Nutrient Composition:Probiotics Resource:Natural Purpose:Food Ingredients\Feed Supplement Appearance:White to Light Yellow-Colored, Free-Flowing Powder Potency:Overage Provided....

Product Details

Streptococcus thermophilus Nutrotional Supplement Powder

Basic Info :

  • Model NO.:Streptococcus thermophilus ST81

  • Nutrient Composition:Probiotics

  • Resource:Natural

  • Purpose:Food Ingredients\Feed Supplement

  • Appearance:White to Light Yellow-Colored, Free-Flowing Powder

  • Potency:Overage Provided.

  • Morphology:Gram-Positive Bacteria and a Homofermentative Facu

  • Package Sizes:Availability Can Vary Depending on Product.

  • Support Documentation:Strain Identification Report.

  • Specification:GMP

Product Description

S. thermophilus breaks down the pyruvate into lactic acid and acetaldehyde and the bacterium is healthy for the host organism that consumes it and combines this microbe with the rest of its internal flora. These two features are important for the many uses of S. thermophilus.

The genome of S. thermophilus is 1.8 Mb, placing it among the smallest genomes of all the dairy LAB. The molar G + C ratio is 40%. Morphologically, S. thermophilus cells are spherical to ovoid, 0.7–0.9 μm in diameter, and grow in pairs to long chains. S. thermophilus strains are moderately thermophilic and can grow in the temperature range of 15–45 °C (Hardie, 1994). They do not grow at pH 9.6; growth in 2.0% NaCl is strain dependent. S. thermophilus strains are fastidious and require nutrient-rich environments, such as milk, to support growth. In addition, S. thermophilus strains have a somewhat limited carbohydrate fermentation profile in comparison with other dairy LAB, making them readily identifiable with API 50 CH fermentation strips (bioMérieux, Marcy l'Etoile, France). Typically, S. thermophilus produces l(+)-lactic acid as the principal byproduct of the fermentation of fructose, glucose, lactose, mannose, and sucrose but not from arabinose, dextrin, glycerol, inulin, mannitol, rhamose, salicin, sorbitol, starch, and xylose (Hardie, 1994). Like most other LAB, S. thermophilus strains are chemoorganotrophic, nonsporulating, catalase negative, devoid of cytochromes, facultatively aerobic, and acid-tolerant. They are found naturally in milk and decaying plant material.

Strains of S. thermophilus are among the most economically important of the lactic acid bacteria. S. thermophilus strains are used during the manufacture of Italian-style cheese varieties including Asiago, Mozzarella, Parmesan, Provolone, and Romano and surface-ripened cheeses such as Bel Paese, Limburger, Port du Salut, Tilsit, and Trappist (Olson, 1969; Reinbold, 1963). S. thermophilus is also used in combination with the mesophilic Lactococcus lactis during the production of Cheddar cheese. In this case, the thermophilic and mesophilic components are phage unrelated, and one of the two components will continue to produce acid if the other is lysed by bacteriophages. This microorganism is perhaps best known for its use in conjunction with Lactobacillusspecies, especially Lactobacillus delbrueckii spp. bulgaricus, during the manufacture of yogurt. These two microorganisms share a remarkable synergistic relationship when mixed together in a 1:1 ratio: they grow faster and produce more lactic acid and acetaldehyde, the principle volatile flavor compound associated with yogurt, when grown in co-culture (for reviews, see Matalon and Sandine, 1986; Zourari et al., 1992).

Efforts to better understand this relationship are now underway. Milk is very rich in proteins, especially caseins, but contains few free amino acids (Jensen, 1995). Both strains harbor multiple amino acid auxotrophies; however S. thermophilus has fewer nutritional requirements in chemically defined media (Grobben et al., 1998; Letort and Julillard, 2001) and in milk (Desmazeaud, 1983). L. delbrueckii subsp. bulgaricus typically possesses a more robust proteolytic system when compared with S. thermophilus (Courtin et al., 2002; Rajagopal and Sandine, 1990). The analysis of S. thermophilus and L. delbrueckiisubsp. bulgaricus proteinase (Prt) null strains was recently used to investigate the importance of these two proteinases when the strains are grown in milk in co-culture. These studies revealed that the streptococcal proteinase (PrtS) was essential for S. thermophilus grown in milk in pure culture, but its absence had no effect on the final pH when grown in milk in the presence of PrtB+ strains of L. delbrueckii subsp. bulgaricus. The proteinase PrtB, on the other hand, is required for optimal growth of S. thermophilus in milk, and its absence resulted in a higher final pH and lower streptococcal cell counts when grown in mixed culture (Courtin et al., 2002). These cell wall–associated proteinases cleave caseins into short peptides that are then transported into both organisms via their respective oligopeptide transport permeases and are further degraded intracellularly into free amino acids by a variety of peptidases (for a review, see Kunji et al., 1996). As a result, increased levels of proteolysis stimulate the growth of S. thermophilus, which in turn stimulates the growth of L. delbrueckii subsp. bulgaricus through the production of a variety of compounds, including CO2 and formate, and by reducing the redox potential of the growth substrate (for reviews, see Matalon and Sandine, 1986; Zourari et al., 1992). Thus this synergistic relationship results in a dynamic fermentation where S. thermophilus is responsible for driving much of the acid production during the early stages of the fermentation, while acidification is driven later by L. delbrueckii subsp. bulgaricus.

S. thermophilus also plays an important role as a probiotic, alleviating symptoms of lactose intolerance and other gastrointestinal disorders (Kolars et al., 1984; Martini et al., 1991). This microorganism has shown promise in maintaining remission of ulcerative colitis and has also been shown to help prevent the postoperative recurrence of Crohn's disease (Venturi et al., 1999). S. thermophilus also produces high levels of the vitamin folate (vitamin B-9), which plays a variety of important roles in human health (Crittenden et al., 2003). Folate is important for iron metabolism and maintaining cardiovascular function but is perhaps best known for its role in modulating fetal development in utero (Krishnaswamy et al., 2001). Folate deficiency during pregnancy has been linked to the increased incidence of fetal neural tube defects and other congenital anomalies (for a review, see Wilson et al., 2003). The mechanism of action of probiotics may include receptor competition, pathogen antagonism, effects on mucin secretion, vitamin or co-factor production, or probiotic immunomodulation of gut-associated lymphoid tissue (Reid et al. 2003).

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