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Streptococcus thermophilus
''Streptococcus salivarius ''subsp.'' thermophilus'' (previous name ''Streptococcus thermophilus'' ) is a Gram-positive bacterium and a homofermentative facultative anaerobe, of the ''viridans'' group.〔European Bioinformatics Institute: (Bacteria Genomes – Streptococcus Thermophilus )〕 It tests negative for cytochrome, oxidase, and catalase, and positive for alpha-hemolytic activity.〔 It is not motile and does not form endospores.〔
It is also classified as a lactic acid bacterium. ''S. thermophilus'' is found in fermented milk products, and is generally used in the production of yogurt, 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.
== 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''.〔Hutkins, Robert. "Streptococcus Thermophilus LMD-9". JGI Microbes (2002).〕 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.〔Taylor, John R. and Mitchell, Deborah. The Wonder of Probiotics. New York, NY: St. Martin’s Press, 2007.〕 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.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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