Streptococcus thermophilus produces a racemic (D-L) lactic acid in the digestive tract considering the preponderant abundance of enzymes involved in glycolysis. It is also classify as lactic acid bacterium found normally in fermented products like yogurt wherein it is beneficial to digestive system by process of which the bacteria ferment sugar to form lactic acid which is also important in preventing lactose intolerance, as a results lactic acid lessen the pH that put off the growth of bad bacteria that causes food poisoning and other illnesses.
Streptococcus thermophilus does not have genes which contain surface proteins where most of the time pathogenic bacteria will attach to this protein to mucosal tissue and hide from immune system defensive actions. These kinds of bacteria can tolerate high temperatures and produces exopolysaccharides which are important in the fermented products quality and production of reduced-fat dairy products that have unique abilities to break down casein into small peptidesand amino acids which are needed for the maturation of flavors in reduced-fat cheese.
Streptococcus thermophilus is necessary for commercial purposes that involve cheese, milk production and other dairy products. It is proficient to generate energy in the form of ATP through aerobic respiration though still can produce ATP without oxygen through the process of fermentation.
Word Origin : streptococcus= “twisted” + thermo= “heat”
Species: Streptococcus thermophilus