Streptococcus thermophilus

Last updated

Streptococcus thermophilus
20101210 020132 StreptococcusThermophilus.jpg
Scientific classification OOjs UI icon edit-ltr.svg
Domain: Bacteria
Phylum: Bacillota
Class: Bacilli
Order: Lactobacillales
Family: Streptococcaceae
Genus: Streptococcus
Species:
S. thermophilus
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

Contents

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]

Classification

At least 26 strains of S. thermophilus have been identified and had their genomes sequenced. [9]

Test typeTestCharacteristics
Colony charactersColorYellowish
ShapeConvex
TypeRound
Morphological charactersShapeRound
Size0.7-0.9 μm
Physiological charactersMotility-
Biological charactersGram stain+
Catalase-
Oxidase-
Cytochrome-

Uses

S. thermophilus is one of the most widely used bacteria in the dairy industry. USDA statistics from 1998 showed that more than 1.02 billion kilograms of mozzarella cheese and 621 million kilograms of yogurt were produced from S. thermophilus. [10] Although its genus, Streptococcus , includes some pathogenic species, food industries consider S. thermophilus a safer bacterium than many other Streptococcus species. In fact, yogurt and cheese that contain live cultures of S. thermophilus are thought to be beneficial to health. [11] [ better source needed ] Live cultures of S. thermophilus make it easier for people who are lactose-intolerant to digest dairy products. The bacteria breaks down lactose, the sugar in milk, that lactose-intolerant people find difficult to digest. [12]

Yogurt production

As early as the 1900s, S. thermophilus was used to make yogurt. Its purpose is to turn lactose, the sugar in milk, into lactic acid. The increase in lactic acid turns milk into the gel-like structure characteristic of yogurt. [13]

Nomenclature

"Streptococcus" derives from a Greek term meaning "twisted kernel" and refers to the way the bacterium is grouped in chains that resemble a string of beads. [14] "Thermophilus" derives from the Greek thermē, meaning "heat". It refers to an organism's ability to thrive at high temperatures. [15]

Research

Pathogenic potential

The genus Streptococcus includes several pathogenic species, such as S. pneumoniae and S. pyogenes , but food industries consider S. thermophilus non-pathogenic. S. thermophilus is believed to have developed separately from pathogenic Streptococcus species for at least 3000 years. Research teams have sequenced the genome of two strains of S. thermophilus, CNRZ1066 and LMG13811, and stated that the bacteria are not dangerous. [16]

Adjuvant

S. thermophilus strain Orla-Jensen 1919 [17] is a constituent in VSL#3. This standardized formulation of live bacteria may be used in combination with conventional therapies to treat ulcerative colitis. [18] [19] The use of the S. thermophilus-containing VSL#3 may reduce inflammation in mice. [20]

Reduced-fat cheese

S. thermophilus helps make reduced-fat cheese with similar characteristics to regular, full-fat cheese. In the experiment, two different strains of bacteria are used to make reduced-fat cheddar cheese: a strain of Lactococcus lactis and a strain of S. thermophilus. These bacteria are chosen because they produce exopolysaccharide (EPS), which give reduced-fat cheese a texture and flavor like that of regular cheese.[ citation needed ]

L. lactis produces cheese with higher moisture levels compared to other reduced-fat cheeses; S. thermophilus produces cheese with a lower moisture content and a less bitter taste. It was concluded that applying both L. lactis and S. thermophilus strains would create higher-quality reduced-fat cheese with characteristics like those of regular cheese. [21]

Cancer

Chemotherapy often causes mucositis, severe inflammation of primarily the small intestines. Currently, there is no treatment to alleviate the symptoms of mucositis caused by chemotherapy. When rats were inflicted with mucositis by chemotherapy drugs, the intestinal tissues in those pretreated with streptococcus thermophilus TH-4 functioned more healthily and were less distressed. [22]

Antibiotic-associated diarrhea

Strains of S. thermophilus have also reduced risks of antibiotic-associated diarrhea (AAD), an issue that results from taking antibiotics. Antibiotics can have the adverse effect of destroying beneficial bacteria and causing harmful bacteria to multiply, which invokes AAD. Adults who ate yogurt containing S. thermophilus while being treated with antibiotics had lower rates of AAD than the control group (12.4% vs. 23.7%). [23]

Longevity in other organisms

Streptococcus thermophilus has been linked to longevity in some living organisms. In an experiment performed on the bacteriophagous nematode species Caenorhabditis elegans , consumption of S. thermophilus was shown to cause significant longevity when compared to specimens that consumed E. coli OP50, a strain used as a standard food source. Additionally, there was no significant deviation in growth rate or brood size, indicating that it wasn't caused by caloric restriction. Instead, its life-extending effects were linked to increased expression of the gene daf-16. This effect further enhances the expression of other antioxidant genes, thereby slowing down the aging process. [24]

Health concerns

Although probiotics, in general, are considered safe, there are concerns about their use in certain cases. [25] [26] Some people, such as those with compromised immune systems, short bowel syndrome, central venous catheters, heart valve disease and premature infants, may be at higher risk for adverse events. [27] Rarely, the use of probiotics has caused sepsis in children with lowered immune systems or in those who are already critically ill. [28]

Related Research Articles

<span class="mw-page-title-main">Dairy product</span> Food product made from milk

Dairy products or milk products, also known as lacticinia, are food products made from milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food items in the Western world such as yogurt, cheese, milk and butter. A facility that produces dairy products is known as a dairy. Dairy products are consumed worldwide to varying degrees. Some people avoid some or all dairy products either because of lactose intolerance, veganism, or other health reasons or beliefs.

<span class="mw-page-title-main">Yogurt</span> Food produced by bacterial fermentation of milk

Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results.

<i>Lactobacillus</i> Genus of bacteria

Lactobacillus is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus Lactobacillus comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus assigned lactobacilli to 25 genera.

<span class="mw-page-title-main">Lactic acid fermentation</span> Metabolic process

Lactic acid fermentation is a metabolic process by which glucose or other six-carbon sugars are converted into cellular energy and the metabolite lactate, which is lactic acid in solution. It is an anaerobic fermentation reaction that occurs in some bacteria and animal cells, such as muscle cells.

<i>Lactobacillus delbrueckii <span style="font-style:normal;">subsp.</span> bulgaricus</i> Subspecies of bacteria, used in yogurt

Lactobacillus bulgaricus is one of over 200 published species in the Lactobacillus genome complex (LGC) and is the main bacterium used for the production of yogurt. It also plays a crucial role in the ripening of some cheeses, as well as in other processes involving naturally fermented products. It is defined as homofermentive lactic acid bacteria due to lactic acid being the single end product of its carbohydrate digestion. It is also considered a probiotic.

<i>Lactococcus lactis</i> Species of bacterium

Lactococcus lactis is a gram-positive bacterium used extensively in the production of buttermilk and cheese, but has also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L. lactis cells are cocci that group in pairs and short chains, and, depending on growth conditions, appear ovoid with a typical length of 0.5 - 1.5 µm. L. lactis does not produce spores (nonsporulating) and are not motile (nonmotile). They have a homofermentative metabolism, meaning they produce lactic acid from sugars. They've also been reported to produce exclusive L-(+)-lactic acid. However, reported D-(−)-lactic acid can be produced when cultured at low pH. The capability to produce lactic acid is one of the reasons why L. lactis is one of the most important microorganisms in the dairy industry. Based on its history in food fermentation, L. lactis has generally recognized as safe (GRAS) status, with few case reports of it being an opportunistic pathogen.

<span class="mw-page-title-main">Probiotic</span> Microorganisms said to provide health benefits when consumed

Probiotics are live microorganisms promoted with claims that they provide health benefits when consumed, generally by improving or restoring the gut microbiota. Probiotics are considered generally safe to consume, but may cause bacteria-host interactions and unwanted side effects in rare cases. There is some evidence that probiotics are beneficial for some conditions, but there is little evidence for many of the health benefits claimed for them.

<i>Lactobacillus acidophilus</i> Species of bacterium

Lactobacillus acidophilus is a rod-shaped, Gram-positive, homofermentative, anaerobic microbe first isolated from infant feces in the year 1900. The species is most commonly found in humans, specifically the gastrointestinal tract, oral cavity, and vagina, as well as various fermented foods such as fermented milk or yogurt. The species most readily grows at low pH levels, and has an optimum growth temperature of 37 °C. Certain strains of L. acidophilus show strong probiotic effects, and are commercially used in dairy production. The genome of L. acidophilus has been sequenced.

Lactiplantibacillus plantarum is a widespread member of the genus Lactiplantibacillus and commonly found in many fermented food products as well as anaerobic plant matter. L. plantarum was first isolated from saliva. Based on its ability to temporarily persist in plants, the insect intestine and in the intestinal tract of vertebrate animals, it was designated as a nomadic organism. L. plantarum is Gram positive, bacilli shaped bacterium. L. plantarum cells are rods with rounded ends, straight, generally 0.9–1.2 μm wide and 3–8 μm long, occurring singly, in pairs or in short chains. L. plantarum has one of the largest genomes known among the lactic acid bacteria and is a very flexible and versatile species. It is estimated to grow between pH 3.4 and 8.8. Lactiplantibacillus plantarum can grow in the temperature range 12 °C to 40 °C. The viable counts of the "L. plantarum" stored at refrigerated condition (4 °C) remained high, while a considerable reduction in the counts was observed stored at room temperature.

<i>Bacillus coagulans</i> Species of bacterium

Bacillus coagulans is a lactic acid–forming bacterial species first isolated and described in 1915 by B.W. Hammer at the Iowa Agricultural Experiment Station as a cause of an outbreak of coagulation in evaporated milk packed by an Iowa condensary. Separately isolated in 1935 and described as Lactobacillus sporogenes in the fifth edition of Bergey's Manual of Systematic Bacteriology, it exhibits characteristics typical of both genera Lactobacillus and Bacillus; its taxonomic position between the families Lactobacillaceae and Bacillaceae was often debated. However, in the seventh edition of Bergey's, it was finally transferred to the genus Bacillus. DNA-based technology was used in distinguishing between the two genera of bacteria, which are morphologically similar and possess similar physiological and biochemical characteristics.

<span class="mw-page-title-main">Actimel</span> Probiotic yoghurt drink

Actimel is a probiotic yogurt-type drink produced by the French company Danone.

<span class="mw-page-title-main">Lactic acid bacteria</span> Order of bacteria

Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical (cocci) bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation, giving them the common name lactic acid bacteria (LAB).

Limosilactobacillus reuteri is a lactic acid bacterium found in a variety of natural environments, including the gastrointestinal tract of humans and other animals. It does not appear to be pathogenic and may have health effects.

Levilactobacillus brevis is a gram-positive, rod shaped species of lactic acid bacteria which is heterofermentative, creating CO2, lactic acid and acetic acid or ethanol during fermentation. L. brevis is the type species of the genus Levilactobacillus (previously L. brevis group), which comprises 24 species (http://www.lactobacillus.ualberta.ca/, http://www.lactobacillus.uantwerpen.be/). It can be found in many different environments, such as fermented foods, and as normal microbiota. L.brevis is found in food such as sauerkraut and pickles. It is also one of the most common causes of beer spoilage. Ingestion has been shown to improve human immune function, and it has been patented several times. Normal gut microbiota L.brevis is found in human intestines, vagina, and feces.

<span class="mw-page-title-main">Matzoon</span> Yogurt from the Caucasus

Matzoon or matsoni is a fermented milk product of Armenian origin, distributed in Armenia and Georgia. The so-called Caspian Sea yogurt circulated and commercialized in Japan is sometimes said to be the same type of yogurt as matzoon, but a comparison of microbiota and viscosity found that the two are entirely different.

<span class="mw-page-title-main">Kefir</span> Fermented milk drink made from kefir grains

Kefir ; is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. It is prepared by inoculating the milk of cows, goats, or sheep with kefir grains.

<i>Lacticaseibacillus paracasei</i> Species of bacterium

Lacticaseibacillus paracasei (commonly abbreviated as Lc. paracasei) is a gram-positive, homofermentative species of lactic acid bacteria that are commonly used in dairy product fermentation and as probiotic cultures. Lc. paracasei is a bacterium that operates by commensalism. It is commonly found in many human habitats such as human intestinal tracts and mouths as well as sewages, silages, and previously mentioned dairy products. The name includes morphology, a rod-shaped bacterium with a width of 2.0 to 4.0μm and length of 0.8 to 1.0μm.

<i>Lactobacillus bulgaricus</i> GLB44 Subspecies of bacterium

Lactobacillus delbrueckii subsp. bulgaricus is a bacterial subspecies traditionally isolated from European yogurts. Lactobacillus bulgaricusGLB44 differs from the rest of the L. bulgaricus strains because it was isolated from the leaves of Galanthus nivalis in Bulgaria.

<span class="mw-page-title-main">Curd (South Asia)</span> Fermented milk product

Curd, also mosaru or dahi or Thayir or Perugu, is a traditional yogurt or fermented milk product, originating from and popular throughout the Indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk. The word curd is used in Indian English to refer to homemade yogurt, while the term yogurt refers to the pasteurized commercial variety known as heat treated fermented milk.

Postbiotics - also known as metabiotics, biogenics, or simply metabolites - are soluble factors, secreted by live bacteria, or released after bacterial lysis providing physiological benefits to the host.

References

  1. 1 2 "Validation of the Publication of New Names and New Combinations Previously Effectively Published Outside the IJSB: List No. 54". International Journal of Systematic Bacteriology. 45 (3): 619–620. July 1995. doi: 10.1099/00207713-45-3-619 .
  2. ↑ Tannock, Gerald W., ed. (2005). Probiotics And Prebiotics: Scientific Aspects. Caister Academic Press. p. 43. ISBN   978-1-904455-01-1 . Retrieved 31 March 2014.
  3. 1 2 3 "Bacteria Genomes – Streptococcus Thermophilus". European Bioinformatics Institute. Archived from the original on 19 February 2013.
  4. ↑ "Streptococcus_salivarius".
  5. ↑ Courtin, P.; Rul, F. O. (2003). "Interactions between microorganisms in a simple ecosystem: yogurt bacteria as a study model". Le Lait. 84 (1–2): 125–134. doi: 10.1051/lait:2003031 .
  6. ↑ Kiliç, A. O.; Pavlova, S. I.; Ma, W. G.; Tao, L. (1996). "Analysis of Lactobacillus phages and bacteriocins in American dairy products and characterization of a phage isolated from yogurt". Applied and Environmental Microbiology. 62 (6): 2111–6. Bibcode:1996ApEnM..62.2111K. doi:10.1128/AEM.62.6.2111-2116.1996. PMC   167989 . PMID   8787408.
  7. ↑ Sieuwerts, S.; Molenaar, D.; Van Hijum, S. A. F. T.; Beerthuyzen, M.; Stevens, M. J. A.; Janssen, P. W. M.; Ingham, C. J.; De Bok, F. A. M.; De Vos, W. M.; Van Hylckama Vlieg, J. E. T. (2010). "Mixed-Culture Transcriptome Analysis Reveals the Molecular Basis of Mixed-Culture Growth in Streptococcus thermophilus and Lactobacillus bulgaricus". Applied and Environmental Microbiology. 76 (23): 7775–7784. Bibcode:2010ApEnM..76.7775S. doi:10.1128/AEM.01122-10. PMC   2988612 . PMID   20889781.
  8. ↑ Lyn C. Radke-Mitchel; W. E. Sandine (1986). "Influence of Temperature on Associative Growth of Streptococcus therrnophilus and Lactobacillus bulgaricus". J. Dairy Sci. 69 (10): 2558–2568. doi: 10.3168/jds.S0022-0302(86)80701-9 . PMID   3805441.
  9. ↑ "Contributing Species, Genome: Streptococcus thermophilus LMD-9, Clique ID: 480". The Integrated Microbial Genomes, The US Department of Energy Office of Science, Lawrence Berkeley National Laboratory and The Regents of the University of California. Retrieved 25 June 2016.
  10. ↑ Hutkins, Robert (2002). "Streptococcus Thermophilus LMD-9". JGI Microbes.
  11. ↑ Taylor, John R. and Mitchell, Deborah. The Wonder of Probiotics. New York, NY: St. Martin's Press, 2007.
  12. ↑ Leboffe, Michael (1 January 2012). Microbiology: Laboratory Theory and Application. Morton Publishing Company. p. 33. ISBN   978-1-61731-028-7.
  13. ↑ Delcour, J.; Ferain, T.; Hols, P. (2000). "Advances in the Genetics of Thermophilic Lactic Acid Bacteria". Food Biotechnology. 11 (5): 497–504. doi:10.1016/s0958-1669(00)00134-8. PMID   11024370.
  14. ↑ "Streptococcus." Encyclopædia Britannica. Encyclopædia Britannica Online. 13 April 2011.
  15. ↑ "Thermophile." Encyclopædia Britannica. Encyclopædia Britannica Online, 2011. 24 April 2011.
  16. ↑ "Streptococcus Thermophilus: A Bacterium Which Is Harmless to Health". International Research Associates. 14 November 2006. Web. 25 April 2011.
  17. ↑ Hood, Kerenza; Nuttall, Jacqui; Gillespie, David; Shepherd, Victoria; Wood, Fiona; Duncan, Donna; Stanton, Helen; Espinasse, Aude; Wootton, Mandy; Acharjya, Aruna; Allen, Stephen; Bayer, Antony; Carter, Ben; Cohen, David; Francis, Nick; Howe, Robin; Mantzourani, Efi; Thomas-Jones, Emma; Toghill, Alun; Butler, Christopher C. (2014). "Probiotics for Antibiotic-Associated Diarrhoea (PAAD): a prospective observational study of antibiotic-associated diarrhoea (including Clostridium difficile-associated diarrhoea) in care homes". Health Technology Assessment . 18 (63): 1–84. doi:10.3310/hta18630. ISSN   1366-5278. PMC   4781053 . PMID   25331573.
  18. ↑ Ghouri, Yezaz A.; Richards, David M.; Rahimi, Erik F.; Krill, Joseph T.; Jelinek, Katherine A.; DuPont, Andrew W. (9 December 2014). "Systematic review of randomized controlled trials of probiotics, prebiotics, and synbiotics in inflammatory bowel disease". Clinical and Experimental Gastroenterology. 7: 473–487. doi: 10.2147/CEG.S27530 . PMC   4266241 . PMID   25525379.
  19. ↑ Mardini, Houssam E.; Grigorian, Alla Y. (2014). "Probiotic Mix VSL#3 Is Effective Adjunctive Therapy for Mild to Moderately Active Ulcerative Colitis". Inflammatory Bowel Diseases. 20 (9): 1562–1567. doi: 10.1097/MIB.0000000000000084 . ISSN   1078-0998. PMID   24918321. S2CID   36218602; Access provided by the University of Pittsburgh {{cite journal}}: CS1 maint: postscript (link)
  20. ↑ "The probiotic mixture VSL#3 has differential effects on intestinal immune parameters in healthy female BALB/c and C57BL/". National Center for Biotechnology Information, National Institutes of Health. 23 October 2014. Retrieved 24 May 2016.
  21. ↑ Awad, S.; Hassan, A. N.; Muthukumarappan, K. (2005). "Application of Exopolysaccharide-Producing Cultures in Reduced-Fat Cheddar Cheese". Journal of Dairy Science. 88 (12): 4204–4213. doi: 10.3168/jds.s0022-0302(05)73106-4 . PMID   16291611.
  22. ↑ Whitford, E. J.; Cummins, A. G.; Butler, R. N.; Prisciandaro, L. D.; Fauser, J. K.; Yazbeck, R; Lawrence, A; Cheah, K. Y.; Wright, T. H.; Lymn, K. A.; Howarth, G. S. (2009). "Effects of Streptococcus thermophilus TH-4 on intestinal mucositis induced by the chemotherapeutic agent, 5-Fluorouracil (5-FU)". Cancer Biology & Therapy. 8 (6): 505–11. doi: 10.4161/cbt.8.6.7594 . PMID   19305160.
  23. ↑ Ripudaman S. Beniwal; Vincent C. Arena; Leno Thomas; Sudhir Narla; Thomas F. Imperiale; Rauf A. Chaudhry; Usman A. Ahmad (2003). "A Randomized Trial of Yogurt for Prevention of Antibiotic-Associated Diarrhea". Digestive Diseases and Sciences. 48 (10): 2077–2082. doi:10.1023/A:1026155328638. PMID   14627358. S2CID   23021761.
  24. ↑ Desaka, Natsumi; Ota, Chinatsu; Nishikawa, Hitomi; Yasuda, Kayo; Ishii, Naoaki; Bito, Tomohiro; Kishinaga, Yukio; Naito, Yuji; Higashimura, Yasuki (January 2022). "Streptococcus thermophilus extends lifespan through activation of DAF-16-mediated antioxidant pathway in Caenorhabditis elegans". Journal of Clinical Biochemistry and Nutrition. 70 (1): 7–13. doi:10.3164/jcbn.21-56. ISSN   0912-0009. PMC   8764109 . PMID   35068675.
  25. ↑ Durchschein F.; Petritsch W.; Hammer H. F. (2016). "Diet therapy for inflammatory bowel diseases: The established and the new". World Journal of Gastroenterology (Review). 22 (7): 2179–94. doi: 10.3748/wjg.v22.i7.2179 . PMC   4734995 . PMID   26900283.
  26. ↑ Boyle R. J.; Robins-Browne R. M.; Tang M. L. (2006). "Probiotic use in clinical practice: what are the risks?". American Journal of Clinical Nutrition (Review). 83 (6): 1256–1264, quiz 1446–1447. doi: 10.1093/ajcn/83.6.1256 . PMID   16762934.
  27. ↑ Doron S.; Snydman D. R. (2015). "Risk and safety of probiotics". Clinical Infectious Diseases (Review). 60 (Suppl 2): S129–S134. doi:10.1093/cid/civ085. PMC   4490230 . PMID   25922398.
  28. ↑ Singhi S. C.; Kumar S. (2016). "Probiotics in critically ill children". F1000Research (Review). 5: 407. doi: 10.12688/f1000research.7630.1 . PMC   4813632 . PMID   27081478.
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.