Streptococcus thermophilus
Streptococcus thermophilus formerly known as Streptococcus salivarius subsp. thermophilus is a gram-positive bacterium, and a fermentative facultative anaerobe, of the viridans group. It tests negative for cytochrome, oxidase, and catalase, and positive for alpha-hemolytic activity. It is non-motile and does not form endospores. S. thermophilus is fimbriated.
| Streptococcus thermophilus | |
|---|---|
| Scientific classification | |
| Domain: | Bacteria |
| Phylum: | Bacillota |
| Class: | Bacilli |
| Order: | Lactobacillales |
| Family: | Streptococcaceae |
| Genus: | Streptococcus |
| Species: | S. thermophilus |
| Binomial name | |
| Streptococcus thermophilus (ex Orla-Jensen 1919) Schleifer et al. 1995 | |
| Synonyms | |
|
Streptococcus salivarius subsp. thermophilus (Orla-Jensen, 1919) Farrow et Collins 1984 | |
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. S. thermophilus has an optimal growth temperature range of 35–42 °C (95–108 °F), while L. d. bulgaricus has an optimal range of 43–46 °C (109–115 °F).