Streptococcus thermophilus

Villamiel, M. and Jong, P. D. (2000a). Inactivation of Pseudomonas fluorescens and Streptococcus thermophilus in Trypicase Soy Broth and total bacteria in milk by continuous-flow ultrasonic treatment and conventional heating. /. Food Eng. 45,171-179. 

Queguiner, C., Dumay, E., Cavalier, C., and Cheftel, J. C. (1989). Reduction of Streptococcus thermophilus in a whey protein isolate by low moisture extrusion cooking without loss of functional properties. Int. ]. Food Sci. Technol. 24, 601-612. 

Fig. 13.2 Cellular morphology of Lactobacillus (L. delbrueckii subsp. bulgaricus and L. casei), Streptococcus thermophilus and Bifidobacterium sp.

Burrus, V., C. Bontemps, B. Decaris, and G. Guedon. 2001. Characterization of a novel type II restriction-modification system, Sth368I, encoded by the integrative element ICEStl of Streptococcus thermophilus CNRZ368. Appl Environ Microbiol 67(4) 1522-8. 

Streptococcus thermophilus H Streptococcus thermophilus T Streptococcus lactis 9 Lactobacillus easel Streptococcus durans Micrococcus 8406... 

Massarelli, L Forlani, G. Ricca, E. De Felice, M. Enhanced and feedback-resistant y-glutamyl kinase activity of an Escherichia coli transformant carrying a mutated proB gene of Streptococcus thermophilus. FEMS Microbiol. Lett., 182, 143-147 (2000)... 

In the Accusphere test a freeze-dried sphere containing the test organism Streptococcus thermophilus and bromocresol purple as indicator disperses into the test milk sample. The acidification test is very similar the milk sample is heated to be further inoculated with a Streptococcus thermophilus culture containing yeast extract, bromocresol purple indicator, and trimethoprim. It is then incubated for 2.5 h at 45 C (33). In the presence of inhibitory substances, the organism growth is suppressed, acid production is reduced or eliminated, and the color of the indicator remains unchanged. Addition of penicillinase to a positive milk sample results in change of the color of the indicator from purple to yellow when only -lactams are present. 

In contrast to tire previous multiresidue tests, the Valio TlOl test uses a freeze-dried Streptococcus thermophilus TIO l-strain dispersed into the milk. During incubation, the test organisms grow and produce acid, which causes the pH indicator to change color from blue to yellow. In the presence of any inhibitory substances, the indicator remains blue or turns to a greenish color depending on the concentration of inhibitors. 

The ATP test is a bioluminescence procedure based on the reaction between adenosine-5-triphosphate (ATP) and a luciferin-luciferase enzymatic system (42, 43). The principle of the test relies on the fact that after a certain incubation period the intracellular ATP level, which gives a reliable indication of the state of development of a suitable bacterial culture (44), will remain low relative to a control, when antimicrobial residues are present. In its first version the ATP test employed Bacillus subtilis ATCC 6633 as the test organism, but a current version is based on the use of Streptococcus thermophilus T.J. culture. 

Wong, N. P, McDonough, F. E. and Hitchins, A. D. 1983. Contribution of Streptococcus thermophilus to growth-stimulating effect of yogurt on rats. J. Dairy Sci. 66, 444-449. 

Hamann, W. T. and Marth, E. H. 1984. Survival of Streptococcus thermophilus and Lactobacillus bulgaricus in commercial and experimental yogurts. J. Food Prot. 47, 781-786. 

Hemme, D., Nardi, M. and Jette, D. 1980A., 3-Glactosidase and phospho-/3-galactosid-ases of Streptococcus thermophilus. Lait 60, 595-618. (French). 

Korkeala, H., Soback, S. and Hirn, J. 1984. Effect of cadmium on the growth of Lactobacillus lactis, L. helviticus end Streptococcus thermophilus in milk. J. Dairy Res. 51, 591-596. 

Moon, N. J. and Reinbold, G. W. 1976. Commensalism and competition in mixed cultures of Lactobacillus bulgaricus and Streptococcus thermophilus. J. Milk Food Technol. 39, 337-341. 

O Leary, V. S. and Woychik, J. H. 1976. Utilization of lactose, glucose, and galactose by a mixed culture of Streptococcus thermophilus and Lactobacillus bulgaricus in milk treated with lactase enzyme. Appl. Environ. Microbiol 32, 89-94. 

Somkuti, G. A. and Steinberg, D. H. 1979A. Adaptability of Streptococcus thermophilus to lactose, glucose, and galactose. J. Food Prot. 42, 885-887. 

Thomas, T. D. and Crow, V. L. 1984. Selection of galactose-fermenting Streptococcus thermophilus in lactose-limited chemostat cultures. Appl. Environ. Microbiol. 48, 186-191. 

Zaydan et al. [104] L-Lactate Milk Streptococcus thermophilus fermentation L-Lactate oxidase and peroxidase Carbon paste/-100 mV vs. Ag/AgCl Ferrocene... 

Probiotic bacteria regulate mucosal immune responses through induction of anti-inflammatory cytokines such as IL-10 and TGF-p, while decreasing expression of proinflammatory cytokines, such as TNF and IFN-y (Corr et al., 2007a Di Giacinto et al., 2005 Silva et al., 2004). B. breve and Streptococcus thermophilus secrete metabolites which inhibit LPS-induced TNF-a secretion from peripheral blood mononuclear cell (PBMC) monolayers (Menard et al., 2004). We demonstrated a significant reduction in interleukin-8 (IL-8) and an increase in IL-10 cytokines secreted from epithelial cells following pretreatment with probiotics... 

Aichinger, P.A., Michel, M., Servais, C., Dillmann, M.L., Rouvet, M., D Amico, N., Zink, R., Klostermeyer, H., and Home, D.S. (2003). Fermentation of a skim milk concentrate with Streptococcus thermophilus and chymosin stmcture, viscoelasticity and syneresis of gels. Colloids Surf. B. 31, 243-255. 

Radke-Mitchell L, Sandine WE. Associative growth and differen- 101. tial enumeration of Streptococcus thermophilus and Lactobacillus bulgaricus, a review. J. Food Prot. 1984 47 245-248. 

Yoghurt products are manufactured by using special micro-organisms, normally lacto-bacillus bulgaricus and streptococcus thermophilus. Lactobacillus bulgaricus converts proteins into amino acids. The bacteria streptococcus thermophilus produces the typical yoghurt flavour by using these amino acids as nutritional substrates. 

Saavedra, J.M., Bauman, N.A., Oung, I., Perman, J.A., and Yolken, R.H. Feeding of Bifidobacterium bifidum and Streptococcus thermophilus to infants in hospital for prevention of diarrhoea and shedding of rotavirus, Lancet, 344,1046,1994. 

There is a growing interest in using probiotic approaches for IBD. Probiotics involves the reestablishment of normal bacterial flora within the gut by oral administration of live bacteria such as non-pathogenic Escherichia coli, bifidobacteria, lactobacflli, or Streptococcus thermophilus. Probiotic formulations have been effective in maintaining remission in ulcerative cohtis. ... 

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