Streptococcus thermophilus also known as Streptococcus salivarius subsp. thermophilus, is a gram-positive bacterium, and a fermentative facultative anaerobe, of the viridans group.
It tests negative for cytochrome, oxidase, and catalase, and positive for alpha-hemolytic activity. It is non-motile and does not form endospores. S. thermophilus is fimbriated. It has an optimal growth temperature range of 35 – 42 °C while L. bulgaricus has an optimal range of 43 – 46 °C. It is also classified as a lactic acid bacterium.
S. thermophilus is found in fermented milk products, and is generally used in the production of yogurt, 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.
|NBRC No.||NBRC 111149|
|Scientific Name of this Strain||Streptococcus thermophilus Orla-Jensen 1919|
|History||NCIMB 8510 <- A.T.R. Mattick <- P.M.F. Shattock, strain B of R|
|Other Culture Collection No.||NCIMB 8510=JCM 17834=DSM 20617=NCDO 573=ATCC 19258=CCUG 21957=CIP 102303=LMG 6896=CECT 986=BCRC 13869=NRIC 0256|
|Other No.||B of R|
|Cultivation Temp.||37 C|
|Source of Isolation||Pasteurized milk|
|Locality of Source|
|Country of Origin|
|Plant Quarantine No.|
|Animal Quarantine No.|
|Shipping as||Glass ampoule (L-dried)|
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