Streptococcus spp is a class of Gram-positive bacteria that usually exists in the natural environment and can also be found in the oral cavity, respiratory tract, intestinal tract, and reproductive system of humans and animals. In probiotic products, Streptococcus is often used as one of the main ingredients, and its effects include protecting intestinal health, enhancing immunity, and preventing infection.
Streptococcus thermophilus is derived from dairy products. It is an aerobic Gram-positive bacterium that forms a long chain of about 0.7 to 0.9 microns with two oval-shaped cocci as a pair. Streptococcus thermophilus is considered a "generally recognized as safe (GRAS)" ingredient and is an important industrial lactic acid bacterium, which is often used as a single bacterium or mixed with other Streptococcus thermophilus or other microorganisms, and is widely used in the production of fermented dairy products middle.
As early as 1907, Streptococcus thermophilus was known to promote gastrointestinal health, and soon it was used to produce yogurt and was also used to produce various cheese products. The main role of Streptococcus thermophilus in dairy fermentation is to rapidly produce acid. Streptococcus thermophilus can also produce exopolysaccharides, which can give fermented dairy products a viscous, stringy texture and rheological characteristics, and have a water retention effect that can prevent yogurt from syneresis.
Other studies have reported other probiotic characteristics of S. thermophilus (including breakdown of bile salts, hydrophobicity, and -galactosidase activity) and resistance to biological barriers (gastric juice and bile salts).
No. 1 Improve intestinal microenvironment
No. 2 Regulate blood pressure
No. 3 Anti-cancer effect
The generated polysaccharides, bacteriocin, lactic acid, etc. have anti-tumor activity, and resist the occurrence of tumors by activating the body's immune system and inhibiting cell mutation.
No. 4 Delay aging
No. 5 Relieves Lactose Intolerance
The degradation of lactose requires a special enzyme called -galactosidase. People who are lactose intolerant are deficient in this enzyme. Streptococcus thermophilus is a bacterium that produces -galactosidase, so it can help digest lactose.
No. 6 Tolerance to gastric acid and bile salts
The survival rate of Streptococcus thermophilus in the acidic solution of PH=6.8 is 100 percent , the survival rate in the acidic solution of PH=4 is about 75 percent , and the survival rate in the acidic solution of PH=3 is about 70 percent .