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Streptococcus thermophilus

Name: amylase enzymes
Uploaded: 2024-07-02T14:15:01+08:00
Description: Streptococcus thermophilus, also known as Streptococcus thermophilus, is a Gram-positive lactic acid bacterium widely

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Product Description

Product Attributes
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Overview

Product Attributes

Model No.: ST-Streptococcus thermophilus

Brand: sentian

Supply Ability & Additional Information

Transportation: Ocean,Express

Payment Type: T/T

Incoterm: EXW,FOB,CIP

Packaging & Delivery

Streptococcus thermophilus, also known as Streptococcus thermophilus, is a Gram-positive lactic acid bacterium widely used in the food industry. Its optimal growth temperature is 40-45℃, and it can survive at 50-55℃ (with strong heat resistance). It grows slowly below 30℃. This characteristic gives it an advantage in high-temperature fermentation processes.

The metabolic type is homologous fermentation, with lactic acid as the main product. Lactose can be decomposed into glucose and galactose, and then further fermented to produce lactic acid, reducing the pH of the environment.

Natural habitat: It mainly exists in dairy products (such as fermented milk and cheese), and can also be isolated from the human mouth and intestines, but it is not the inherent dominant flora in the intestines.

Fermentation and improvement of food texture

During the fermentation of dairy products, the production of acid causes the casein in milk to coagulate, forming the gel structure of products such as yogurt and cheese. A small amount of volatile compounds (such as acetaldehyde) endow fermented milk with a unique flavor (like the fresh sour taste of yogurt). Lactobacillus bulgaricus coexists with Streptococcus thermophilus: Streptococcus thermophilus produces formic acid to promote the growth of Lactobacillus bulgaricus, while the latter provides amino acid supply, thereby enhancing fermentation efficiency and product quality.

Probiotics

Aid in digesting lactose: It can produce β -galactosidase (lactase), which helps break down lactose in dairy products and alleviate the discomfort of people with Lactose intolerance.

Regulating the intestinal environment: The lactic acid produced lowers the pH of the intestinal tract, inhibits the growth of harmful bacteria (such as Escherichia coli), and helps maintain the microecological balance. However, its colonization ability is relatively weak, and most of them are transient bacteria.

Immune regulation: Stimulating intestinal mucosal immune cells (such as macrophages and lymphocytes), enhancing local immune responses, and improving the body's resistance. Currently, related research is still ongoing in depth.

Safety: Recognized as a "Generally Recognized as Safe" (GRAS) strain, it is non-pathogenic and harmless to the human body.

Iii. Application Fields

The food industry: It is the core fermentation strain for yogurt, kefir, quark cheese and mozzarella cheese, etc., determining the texture, flavor and shelf life of the products. At the same time, low-lactose or prebiotic functional foods can be developed to meet the needs of special groups (such as those with lactose intolerance).

Product Categories : Raw Health Products > Nutritional Powder

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