Streptococcus thermophilus
| Streptococcus thermophilus | |
|---|---|
| Scientific classification | |
| Domain: | Bacteria |
| Kingdom: | Bacillati |
| Phylum: | Bacillota |
| Class: | Bacilli |
| Order: | Lactobacillales |
| Family: | Streptococcaceae |
| Genus: | Streptococcus |
| Species: | S. thermophilus
|
| Binomial name | |
| Streptococcus thermophilus | |
| Synonyms | |
|
Streptococcus salivarius subsp. thermophilus (Orla-Jensen, 1919) Farrow et Collins 1984 | |
Streptococcus thermophilus formerly known as Streptococcus salivarius subsp. thermophilus[4][2] is a gram-positive bacterium, and a fermentative facultative anaerobe, of the viridans group.[5] It tests negative for cytochrome, oxidase, and catalase, and positive for alpha-hemolytic activity.[5] It is non-motile and does not form endospores.[5] S. thermophilus is fimbriated.[6]
It is also classified as a lactic acid bacterium.[7] S. thermophilus is found in fermented milk products and is generally used in the production of yogurt,[8] 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.[9] 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).[10]
- ^ a b species/streptococcus-thermophilus entry in LPSN; Parte, Aidan C.; Sardà Carbasse, Joaquim; Meier-Kolthoff, Jan P.; Reimer, Lorenz C.; Göker, Markus (1 November 2020). "List of Prokaryotic names with Standing in Nomenclature (LPSN) moves to the DSMZ". International Journal of Systematic and Evolutionary Microbiology. 70 (11): 5607–5612. doi:10.1099/ijsem.0.004332.
- ^ a b "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.
- ^ Schleifer, Karl Heinz; Ehrmann, Mathias; Krusch, Uli; Neve, Horst (October 1991). "Revival of the Species Streptococcus thermophilus (ex Orla-Jensen, 1919) nom. rev". Systematic and Applied Microbiology. 14 (4): 386–388. doi:10.1016/S0723-2020(11)80314-0.
- ^ 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.
- ^ a b c "Bacteria Genomes – Streptococcus Thermophilus". European Bioinformatics Institute. Archived from the original on 19 February 2013.
- ^ "Streptococcus_salivarius".
- ^ 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.
- ^ 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.
- ^ 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.
- ^ 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.
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