Streptococcus: Streptococcus thermophilus

R. Hutkins, Y. J. Goh

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Scopus citations

Abstract

Streptococcus thermophilus is widely used as a starter culture in cheese, yogurt, and other cultured dairy products. Due to its commercial importance, the physiological, ecological, and metabolic properties of S. thermophilus have been well described. In particular, the molecular basis by which carbohydrates are fermented has been defined, including the unique route for lactose transport and metabolism. Exopolysaccharides produced by S. thermophilus are responsible for important functional properties in cultured dairy products and several have been characterized. Protein metabolism and protocooperative growth with dairy lactobacilli also have been studied. The means by which S. thermophilus defends itself against bacteriophage is the subject of much current research, in particular the CRISPR system. Recently, the genomes of several strains of S. thermophilus have been sequenced.

Original languageEnglish (US)
Title of host publicationEncyclopedia of Food Microbiology
Subtitle of host publicationSecond Edition
PublisherElsevier Inc.
Pages554-559
Number of pages6
ISBN (Electronic)9780123847331
ISBN (Print)9780123847300
DOIs
StatePublished - Apr 2 2014

Keywords

  • Bacteriophage
  • CRISPR
  • Cheese
  • Cultured dairy products
  • Exopolysaccharides
  • Genomics
  • Lactic acid bacteria
  • Metabolism
  • Starter cultures
  • Streptococcus
  • Streptococcus thermophilus
  • Yogurt

ASJC Scopus subject areas

  • Medicine(all)

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