What is the importance of Streptococcus and Lactobacillus bacteria?

Bifidobacterium, lactobacillus, and streptococcus is a medical food used as a probiotic, or “friendly bacteria” to maintain a healthy digestive tract (stomach and intestines). Bifidobacterium, lactobacillus, and streptococcus is used in people with irritable bowel syndrome, ulcerative colitis, or an ileal pouch.

What are the characteristics of Streptococcus thermophilus?

Characteristics. Streptococcus thermophilus is a Gram-positive spherical to ovoid nonmotile coccus, 0.7–0.9 μm in diameter, occurring in pairs and chains, some of which can be very long. The bacterium has an optimum growth temperature of 40–45 °C, a minimum of 20–25 °C, and a maximum near 47–50 °C.

Is bulgaricus good or bad?

bulgaricus) is a beneficial bacteria found in the digestive tract. Intestinal bacteria is referred to as gut flora or microbes.

What is the function of Streptococcus thermophilus?

Streptococcus thermophilus are used as so-called “probiotics,” the opposite of antibiotics. “Friendly” bacteria such as Streptococcus thermophilus can help us break down food, absorb nutrients, and fight off “unfriendly” organisms that might cause diseases such as diarrhea.

What is the role of Streptococcus thermophilus in yoghurt production?

thermophilus can rapidly convert lactose into lactic acid, which causes a rapid reduction in pH resulting in coagulation of milk proteins (casein). In addition, this bacterium confers many excellent processing properties to the yogurt, such as flavor, acidity, viscosity, and water holding capacity (Sun et al., 2011).

What is the function of Streptococcus thermophilus in yogurt production?

Yogurt production 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.

What is the role of Lactobacillus bulgaricus in yogurt?

The main (starter) cultures in yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus. The function of the starter cultures is to ferment lactose (milk sugar) to produce lactic acid. The increase in lactic acid decreases pH and causes the milk to clot, or form the soft gel that is characteristic of yogurt.

What contains Lactobacillus bulgaricus?

bulgaricus can be found in a variety of fermented common foods, including:

• yogurt.
• pickles.
• beer.
• wine.
• sauerkraut.
• certain cheeses.
• kimchi.
• miso.