Streptococcus thermophilus

Streptococcus thermophilus,a gram positive, lactic acid producing coccus is usually used to produce milk, cheese and other dairy products, generally for commercial purposes. It hydrolyzes milk proteins and casein into nitrogen compounds and is used as a starting culture for food fermentation. Streptococcus thermophilus is mainly found in the upper and lower small intestines and produces lactase enzyme, which is helpful in digestion of lactose, a sugar found in milk. The name Streptococcus is derived from the Greek word which means "twisted berry". It is seen under the microscope as a chain that resemble a string of beads. Thermophilus is a Greek term which means heat, referring to the organism that is able to survive extreme cases of heat, making it ideal for industrial dairy processes that usually require elevated temperatures.

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Benefits of Streptococcus thermophilus

  • Helps improve digestion
  • Helps treat various types of diarrhea including rotavirus diarrhea in children
  • Enhances immunity
  • Helps improve lactose tolerance, Streptococcus thermophilus is efficient in breaking down lactose as it produces the enzyme, lactase

Specifications for Streptococcus thermophilus

Description Cream to brown coloured powder with characteristic odour
Identification Gram positive cocci
Water activity (aW) Not more than 1.0
Standard concentration 20/50/100/150 Billion cfu/g
Pathogens:
Escherichia coli
Salmonella species
Staphylococcus aureus
Pseudomonas aeruginosa

Should be absent/10g
Should be absent/10g
Should be absent/g
Should be absent/g
Yeast & Mould Count Not more than 100 cfu/g