Streptococcus thermophilus
Streptococcus thermophilus
Streptococcus thermophilus (pronunciation: strep-toe-cock-us ther-mo-fill-us) is a species of Gram-positive bacteria in the genus Streptococcus. It is a thermophilic bacterium known for its role in the production of yogurt and cheese.
Etymology
The name Streptococcus comes from the Greek words streptos, meaning "twisted", and kokkos, meaning "berry". This is in reference to the bacteria's tendency to form chains that appear twisted under a microscope. Thermophilus is derived from the Greek thermos, meaning "heat", and philos, meaning "loving". This refers to the bacteria's preference for warm environments.
Description
Streptococcus thermophilus is a non-pathogenic bacterium that is commonly used in the dairy industry. It is one of the few species of the genus Streptococcus that is not associated with human disease. The bacterium is used in the production of dairy products such as yogurt and cheese due to its ability to ferment lactose, producing lactic acid in the process. This fermentation process gives these products their characteristic tangy flavor.
Related Terms
- Fermentation: The metabolic process by which Streptococcus thermophilus converts lactose into lactic acid.
- Lactic acid bacteria: A group of related bacteria that produce lactic acid as a byproduct of carbohydrate fermentation. Streptococcus thermophilus is a member of this group.
- Probiotic: Live bacteria and yeasts that are good for health, especially the digestive system. Streptococcus thermophilus is often used as a probiotic in dairy products.
- Yogurt: A food produced by bacterial fermentation of milk. Streptococcus thermophilus is one of the two bacteria used in the production of most yogurts.
External links
- Medical encyclopedia article on Streptococcus thermophilus
- Wikipedia's article - Streptococcus thermophilus
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