Streptococcus thermophilus: Difference between revisions
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| synonyms = ''Streptococcus salivarius'' subsp. ''thermophilus'' (Orla-Jensen, 1919) Farrow et Collins 1984 |
| synonyms = ''Streptococcus salivarius'' subsp. ''thermophilus'' (Orla-Jensen, 1919) Farrow et Collins 1984 |
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| ⚫ | '''''Streptococcus thermophilus''''' (previous name ''Streptococcus salivarius ''subsp.'' thermophilus'')<ref>{{cite book |editor-first=Gerald W. |editor-last=Tannock |url=http://books.google.com/books?id=UOvStP6CY70C&pg=PA43 |title=Probiotics And Prebiotics: Scientific Aspects |publisher=Caister Academic Press |year=2005 |page=43 |isbn=1-904455-01-8 |accessdate=2014-03-31}}</ref><ref>{{cite journal |title=Validation of the Publication of New Names and New Combinations Previously Effectively Published Outside the IJSB: List No. 54 |doi=10.1099/00207713-45-3-619 |journal=International Journal of Systematic Bacteriology |date=July 1995 |volume=45 |issue=3 |pages=619–620}}</ref> is a [[gram-positive]] bacteria and a [[homofermentative]] [[facultative anaerobic organism|facultative anaerobe]], of the ''[[Streptococcus viridans|viridans]]'' group.<ref name="EBI">European Bioinformatics Institute: [http://www.ebi.ac.uk/2can/genomes/bacteria/Streptococcus_thermophilus.html Bacteria Genomes – Streptococcus Thermophilus]</ref> It tests negative for [[cytochrome]], [[oxidase]] and [[catalase]], and positive for [[alpha-hemolytic]] activity.<ref name="EBI"/> It is non-motile and does not form [[endospores]].<ref name="EBI"/> |
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'''''Streptococcus thermophilus''''' |
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| ⚫ | ''Streptococcus thermophilus'' (previous name ''Streptococcus salivarius ''subsp.'' thermophilus'')<ref>Gerald W. Tannock |
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It is also classified as a [[lactic acid bacteria|lactic acid bacterium]].<ref>{{Cite doi|10.1051/lait:2003031}}</ref> ''S. thermophilus'' is found in fermented milk products |
It is also classified as a [[lactic acid bacteria|lactic acid bacterium]].<ref>{{Cite doi|10.1051/lait:2003031}}</ref> ''S. thermophilus'' is found in fermented milk products, and is generally used in the production of [[yogurt]],<ref>{{cite pmid|8787408}}</ref> 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.<ref>{{cite doi|10.1128/AEM.01122-10}}</ref> |
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==Uses == |
==Uses == |
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''S. thermophilus'' is one of the most widely used bacteria in the dairy industry. |
''S. thermophilus'' is one of the most widely used bacteria in the dairy industry. USDA statistics from 1998 showed that more than 1.02 billion kilograms of mozzarella cheese and 621 million kilograms of yogurt were produced from ''S. thermophilus''.<ref>Hutkins, Robert. "Streptococcus Thermophilus LMD-9". JGI Microbes (2002).</ref> Although its genus, ''[[Streptococcus]]'', includes some pathogenic species, food industries consider ''S. thermophilus'' a safer bacterium than many other ''Streptococcus'' species. In fact, yogurt and cheese that contain live cultures of ''S. thermophilus'' are thought to be beneficial to health.<ref>Taylor, John R. and Mitchell, Deborah. The Wonder of Probiotics. New York, NY: St. Martin’s Press, 2007.</ref> Live cultures of ''S. thermophilus'' make it easier for people who are [[lactose intolerant]] to digest dairy products. The bacteria break down [[lactose]], the sugar in milk, that lactose-intolerant people find difficult to digest. |
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===Yogurt production=== |
===Yogurt production=== |
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As early as the 1900s, ''S. thermophilus'' has been used to make yogurt. Its purpose is to turn lactose, the sugar in milk, into lactic acid. The increase in lactic acid turns milk into the gel-like structure characteristic of yogurt.<ref>Delcour, J, T Ferain, and P. Hols. |
As early as the 1900s, ''S. thermophilus'' has been used to make yogurt. Its purpose is to turn lactose, the sugar in milk, into lactic acid. The increase in lactic acid turns milk into the gel-like structure characteristic of yogurt.<ref>Delcour, J., T. Ferain, and P. Hols. "Advances in the Genetics of Thermophilic Lactic Acid Bacteria". Food Biotechnology 11 (2000): 497–504.</ref> |
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==Nomenclature== |
==Nomenclature== |
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"Streptococcus" derives from a Greek term meaning "twisted berry" and refers to the way the bacterium is grouped in chains that resemble a string of beads.<ref>"[http://www.britannica.com/EBchecked/topic/568809/Streptococcus Streptococcus]." Encyclopædia Britannica. Encyclopædia Britannica Online. 13 April 2011.</ref> "Thermophilus" derives from the Greek ''thermē'', meaning "heat". It refers to an organism's ability to thrive at high temperatures.<ref>"Thermophile." Encyclopædia Britannica. Encyclopædia Britannica Online. Encyclopædia Britannica, 2011. Web. 24 Apr. 2011. |
"Streptococcus" derives from a Greek term meaning "twisted berry" and refers to the way the bacterium is grouped in chains that resemble a string of beads.<ref>"[http://www.britannica.com/EBchecked/topic/568809/Streptococcus Streptococcus]." Encyclopædia Britannica. Encyclopædia Britannica Online. 13 April 2011.</ref> "Thermophilus" derives from the Greek ''thermē'', meaning "heat". It refers to an organism's ability to thrive at high temperatures.<ref>"Thermophile." Encyclopædia Britannica. Encyclopædia Britannica Online. Encyclopædia Britannica, 2011. Web. 24 Apr. 2011. [http://www.britannica.com/EBchecked/topic/591688/thermophile]</ref> |
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==Research== |
==Research== |
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===Pathogenic potential=== |
===Pathogenic potential=== |
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===Cancer=== |
===Cancer=== |
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[[Chemotherapy]] often causes [[mucositis]], severe [[inflammation]] of primarily the small intestines. Currently, there is no treatment to alleviate the symptoms of mucositis caused by chemotherapy. When rats were inflicted with mucositis by chemotherapy drugs, cells in the infected areas functioned more healthily and the tissue was less distressed.<ref>Butler RN et al. “Effects of Streptococcus Thermophilus TH-4 on Intestinal Mucositis Induced by the Chemotherapeutic Agent.” Cancer Biology Therapy (2009) |
[[Chemotherapy]] often causes [[mucositis]], severe [[inflammation]] of primarily the small intestines. Currently, there is no treatment to alleviate the symptoms of mucositis caused by chemotherapy. When rats were inflicted with mucositis by chemotherapy drugs, cells in the infected areas functioned more healthily and the tissue was less distressed.<ref>Butler RN et al. “Effects of Streptococcus Thermophilus TH-4 on Intestinal Mucositis Induced by the Chemotherapeutic Agent.” Cancer Biology Therapy (2009)</ref> In her nutrition book, Jean Carper describes an experiment by Dr. Joseph A. Scimeca, in which commercially-available yogurt containing ''S. thermophilus'' and ''L. d. bulgaricus'' was fed to mice. After these mice were injected with cancer cells, the incidence of [[lung cancer]] in the yogurt-fed mice was one-third less than expected.<ref>Carper, Jean. Food: Your Miracle Medicine. New York, NY: Harper Collins Publishers, 1993</ref> |
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===Growth rate in children=== |
===Growth rate in children=== |
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''S. thermophilus'' supplements have maintained a stable growth rate in children. Children who received ''S. thermophilus'' supplements had better growth during a 6-month period than children who did not receive the supplement.<ref>Nopchinda, S et al. “Effect of Bifidobacterium Bb12 with or without Streptococcus Thermophilus Supplemented Formula on Nutritional Status.” J. Medical Association of Thailand 85 (2002): |
''S. thermophilus'' supplements have maintained a stable growth rate in children. Children who received ''S. thermophilus'' supplements had better growth during a 6-month period than children who did not receive the supplement.<ref>Nopchinda, S et al. “Effect of Bifidobacterium Bb12 with or without Streptococcus Thermophilus Supplemented Formula on Nutritional Status.” J. Medical Association of Thailand 85 (2002): 1225–1231.</ref> |
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===Antibiotic-associated diarrhea=== |
===Antibiotic-associated diarrhea=== |
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Strains of ''S. thermophilus'' have also reduced risks of AAD (antibiotic-associated diarrhea), an issue that results from taking antibiotics. Antibiotics can have the adverse effect of destroying beneficial bacteria and causing harmful bacteria to multiply, which invokes diarrhea. Adults who ate yogurt containing ''S. thermophilus'' while being treated with antibiotics had lower rates of diarrhea than the control group (12.4% vs. 23.7%).<ref>Ripudaman S. Beniwal |
Strains of ''S. thermophilus'' have also reduced risks of AAD (antibiotic-associated diarrhea), an issue that results from taking antibiotics. Antibiotics can have the adverse effect of destroying beneficial bacteria and causing harmful bacteria to multiply, which invokes diarrhea. Adults who ate yogurt containing ''S. thermophilus'' while being treated with antibiotics had lower rates of diarrhea than the control group (12.4% vs. 23.7%).<ref>{{cite journal |author1=Ripudaman S. Beniwal |author2=Vincent C. Arena |author3=Leno Thomas |author4=Sudhir Narla |author5=Thomas F. Imperiale |author6=Rauf A. Chaudhry |author7=Usman A. Ahmad |year=2003 |title=A Randomized Trial of Yogurt for Prevention of Antibiotic-Associated Diarrhea |journal=Digestive Diseases and Sciences |volume=48 |issue=10 |pages=2077–2082 |doi=10.1023/A:1026155328638}}</ref> |
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==References== |
==References== |
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Revision as of 05:41, 31 March 2014
| Streptococcus thermophilus | |
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| Species: | S. thermophilus
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| Binomial name | |
| Streptococcus thermophilus (ex Orla-Jensen 1919)
Schleifer et al. 1995 | |
| Synonyms | |
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Streptococcus salivarius subsp. thermophilus (Orla-Jensen, 1919) Farrow et Collins 1984 | |
Streptococcus thermophilus (previous name Streptococcus salivarius subsp. thermophilus)[1][2] is a gram-positive bacteria and a homofermentative facultative anaerobe, of the viridans group.[3] It tests negative for cytochrome, oxidase and catalase, and positive for alpha-hemolytic activity.[3] It is non-motile and does not form endospores.[3]
It is also classified as a lactic acid bacterium.[4] S. thermophilus is found in fermented milk products, and is generally used in the production of yogurt,[5] 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.[6]
Uses
S. thermophilus is one of the most widely used bacteria in the dairy industry. USDA statistics from 1998 showed that more than 1.02 billion kilograms of mozzarella cheese and 621 million kilograms of yogurt were produced from S. thermophilus.[7] Although its genus, Streptococcus, includes some pathogenic species, food industries consider S. thermophilus a safer bacterium than many other Streptococcus species. In fact, yogurt and cheese that contain live cultures of S. thermophilus are thought to be beneficial to health.[8] Live cultures of S. thermophilus make it easier for people who are lactose intolerant to digest dairy products. The bacteria break down lactose, the sugar in milk, that lactose-intolerant people find difficult to digest.
Yogurt production
As early as the 1900s, S. thermophilus has been used to make yogurt. Its purpose is to turn lactose, the sugar in milk, into lactic acid. The increase in lactic acid turns milk into the gel-like structure characteristic of yogurt.[9]
Nomenclature
"Streptococcus" derives from a Greek term meaning "twisted berry" and refers to the way the bacterium is grouped in chains that resemble a string of beads.[10] "Thermophilus" derives from the Greek thermē, meaning "heat". It refers to an organism's ability to thrive at high temperatures.[11]
Research
Pathogenic potential
The genus Streptococcus includes several pathogenic species, such as S. pneumoniae and S. pyogenes, but food industries consider S. thermophilus non-pathogenic. S. thermophilus is believed to have developed separately from pathogenic Streptococcus species for at least 3000 years. Research teams have sequenced the genome of two strains of S. thermophilus, CNRZ1066 and LMG13811, and stated that the bacteria are not dangerous.[12]
When the S. thermophilus species diverged from its pathogenic relatives, it lost most of the genes acknowledged as being responsible for virulence. The species may have lost these genes because it adapted to a new, dairy-producing, environment in which it did not need these genes anymore.
Genome analysis has also shown that by adapting to dairy production, the species has acquired genes that its pathogenic cousins do not have. For example, S. thermophilus can use the energy in lactose to help itself grow.
Reduced-fat cheese
S. thermophilus helps make reduced-fat cheese with similar characteristics to regular, full-fat cheese. In the experiment, two different strains of bacteria are used to make reduced-fat cheddar cheese: a strain of Lactococcus lactis and a strain of S. thermophilus. These bacteria are chosen because they produce exopolysaccharide (EPS) which give reduced-fat cheese a similar texture and flavor as regular cheese. However, cheese made from L. lactis yielded a different type of cheese from S. thermophilus.
L. lactis produced cheese with higher moisture levels compared to other reduced-fat cheeses. On the other hand, S. thermophilus produced low moisture cheese and decreased the bitterness of cheese. It had been concluded that applying both L. lactis and S. thermophilus strains create higher quality reduced-fat cheese with similar characteristics to regular cheese.[13]
Cancer
Chemotherapy often causes mucositis, severe inflammation of primarily the small intestines. Currently, there is no treatment to alleviate the symptoms of mucositis caused by chemotherapy. When rats were inflicted with mucositis by chemotherapy drugs, cells in the infected areas functioned more healthily and the tissue was less distressed.[14] In her nutrition book, Jean Carper describes an experiment by Dr. Joseph A. Scimeca, in which commercially-available yogurt containing S. thermophilus and L. d. bulgaricus was fed to mice. After these mice were injected with cancer cells, the incidence of lung cancer in the yogurt-fed mice was one-third less than expected.[15]
Growth rate in children
S. thermophilus supplements have maintained a stable growth rate in children. Children who received S. thermophilus supplements had better growth during a 6-month period than children who did not receive the supplement.[16]
Antibiotic-associated diarrhea
Strains of S. thermophilus have also reduced risks of AAD (antibiotic-associated diarrhea), an issue that results from taking antibiotics. Antibiotics can have the adverse effect of destroying beneficial bacteria and causing harmful bacteria to multiply, which invokes diarrhea. Adults who ate yogurt containing S. thermophilus while being treated with antibiotics had lower rates of diarrhea than the control group (12.4% vs. 23.7%).[17]
References
- ^ Tannock, Gerald W., ed. (2005). Probiotics And Prebiotics: Scientific Aspects. Caister Academic Press. p. 43. ISBN 1-904455-01-8. Retrieved 31 March 2014.
- ^ "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.
- ^ a b c European Bioinformatics Institute: Bacteria Genomes – Streptococcus Thermophilus
- ^ Attention: This template ({{cite doi}}) is deprecated. To cite the publication identified by doi:10.1051/lait:2003031, please use {{cite journal}} (if it was published in a bona fide academic journal, otherwise {{cite report}} with
|doi=10.1051/lait:2003031instead. - ^ Attention: This template ({{cite pmid}}) is deprecated. To cite the publication identified by PMID 8787408, please use {{cite journal}} with
|pmid=8787408instead. - ^ Attention: This template ({{cite doi}}) is deprecated. To cite the publication identified by doi:10.1128/AEM.01122-10, please use {{cite journal}} (if it was published in a bona fide academic journal, otherwise {{cite report}} with
|doi=10.1128/AEM.01122-10instead. - ^ Hutkins, Robert. "Streptococcus Thermophilus LMD-9". JGI Microbes (2002).
- ^ Taylor, John R. and Mitchell, Deborah. The Wonder of Probiotics. New York, NY: St. Martin’s Press, 2007.
- ^ Delcour, J., T. Ferain, and P. Hols. "Advances in the Genetics of Thermophilic Lactic Acid Bacteria". Food Biotechnology 11 (2000): 497–504.
- ^ "Streptococcus." Encyclopædia Britannica. Encyclopædia Britannica Online. 13 April 2011.
- ^ "Thermophile." Encyclopædia Britannica. Encyclopædia Britannica Online. Encyclopædia Britannica, 2011. Web. 24 Apr. 2011. [1]
- ^ "Streptococcus Thermophilus: A Bacterium Which Is Harmless to Health." International Research Associates. 14 Nov. 2006. Web. 25 Apr. 2011.
- ^ Awad S, AN Hassan and K Muthukumarappan. "Application of Exopolysaccharide-Producing Cultures in Reduced-Fat Cheddar Cheese.” Journal of Dairy Science 88 (2005): 4204–4213.
- ^ Butler RN et al. “Effects of Streptococcus Thermophilus TH-4 on Intestinal Mucositis Induced by the Chemotherapeutic Agent.” Cancer Biology Therapy (2009)
- ^ Carper, Jean. Food: Your Miracle Medicine. New York, NY: Harper Collins Publishers, 1993
- ^ Nopchinda, S et al. “Effect of Bifidobacterium Bb12 with or without Streptococcus Thermophilus Supplemented Formula on Nutritional Status.” J. Medical Association of Thailand 85 (2002): 1225–1231.
- ^ Ripudaman S. Beniwal; Vincent C. Arena; Leno Thomas; Sudhir Narla; Thomas F. Imperiale; Rauf A. Chaudhry; Usman A. Ahmad (2003). "A Randomized Trial of Yogurt for Prevention of Antibiotic-Associated Diarrhea". Digestive Diseases and Sciences. 48 (10): 2077–2082. doi:10.1023/A:1026155328638.