Streptococcus thermophilus – NBRC 111149

Streptococcus thermophilus

Streptococcus thermophilus

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
Synonymous Name
Synonym: Streptococcus salivarius subsp. thermophilus
Type Strain type
Accepted Date 2015/04/14
Isolated Year  
Deposited Year 2015
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
Rehydration Fluid 814
Medium 814  803
Cultivation Temp. 37 C
Oxygen Relationship  
Source of Isolation Pasteurized milk
Locality of Source  
Country of Origin  
Biosafety Level  
Mating Type  
Genetic Marker  
Plant Quarantine No.  
Animal Quarantine No.  
Herbarium No.  
References 613,918,7236,7237
Shipping as Glass ampoule (L-dried)

*** Xem thêm các chủng chuẩn thuộc nhóm Streptococcus (click vào phần chữ màu đỏ)

*** Top 100++ chủng vi sinh ứng dụng trong Chế biến thực phẩm: