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Journal articles on the topic 'Streptococcus thermophilus'

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Published: 4 June 2021
Last updated: 8 June 2024

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1

Frengova, Ginka I., Emilina D. Simova, Dora M. Beshkova, and Zhelyasko I. Simov. "Production and monomer composition of exopolysaccharides by yogurt starter cultures." Canadian Journal of Microbiology 46, no. 12 (December 1, 2000): 1123–27. http://dx.doi.org/10.1139/w00-103.

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As components of starter cultures for Bulgarian yogurt, Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus revealed extensive exopolysaccharide (EPS) production activity when cultivated in whole cow's milk. The polymer-forming activity of thermophilic streptococci was lower (230-270 mg EPS/L) than that of the lactobacilli (400-540 mg EPS/L). Mixed cultures stimulated EPS production in yogurt manufacture, and a maximum concentration of 720-860 mg EPS/L was recorded after full coagulation of milk. The monomer structure of the exopolysaccharides formed by the yogurt starter cultures principally consists of galactose and glucose (1:1), with small amounts of xylose, arabinose, and/or mannose.Key words: Streptococcus thermophilus, Lactobacillus bulgaricus, starter cultures, yogurt, exopolysaccharides.
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2

Setiarto, Raden Haryo Bimo, Nunuk Widhyastuti, and Nimas Ayu Rikmawati. "Optimasi Konsentrasi Fruktooligosakarida untuk Meningkatkan Pertumbuhan Bakteri Asam Laktat Starter Yoghurt (CONCENTRATION OPTIMIZATION OF FRUCTOOLIGOSACCHARIDES TO INCREASE GROWTH OF LACTIC ACID BACTERIA YOGHURT STARTER)." Jurnal Veteriner 18, no. 3 (September 4, 2017): 428. http://dx.doi.org/10.19087/jveteriner.2017.18.3.428.

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Fructooligosaccharides are prebiotic source that widely used in food products, such as: fermented milk and infant formula. Prebiotics are food components that cannot be digested in the digestive tract enzymatically. However, they can be fermented by probiotic bacteria in the colon. This study aimed to determine the optimum concentrations of fructooligosaccharides in order to increase the growth of lactic acid bacteria yogurt starter (Lactobacillus acidophillus, Lactobacillus bulgaricus, Streptococcus thermophillus). Optimation concentration of fructooligosaccharides on the growth of Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophillus can be determined based on OD (optical density), TPC (Total Plate Count), total lactic acid content and pH value. Suplementation of fructooligosaccharides 1 % (w/v) on the media MRSB increased significantly the growth of L. acidophilus, L.bulgaricus, S. thermophilus. Furthermore, L. acidophilus, L. bulgaricus and S. thermophilus experienced exponential growth phase during incubation period from 6 to 18 hours. Fermentation of L. acidophilus, L. bulgaricus, S. thermophilus in MRSB medium supplemented by fructooligosaccharides decreased the pH value of the formation of organic acids from 6.00 to 4.00. ABSTRAK Fruktooligosakarida adalah sumber prebiotik yang banyak digunakan dalam produk pangan olahan seperti susu fermentasi dan susu formula. Prebiotik adalah komponen bahan pangan fungsional yang tidak dapat dicerna di dalam saluran pencernaan secara enzimatik sehingga akan difermentasi oleh bakteri probiotik dalam usus besar. Penelitian ini bertujuan menentukan konsentrasi optimum fruktooligosakarida untuk meningkatkan pertumbuhan bakteri asam laktat starter yoghurt (Lactobacillus acidophillus, Lactobacillus bulgaricus, Streptococcus thermophillus). Konsentrasi optimum fruktooligosakarida pada pertumbuhan Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophillus dapat ditentukan berdasarkan OD (optical density), TPC (Total Plate Count), total asam laktat tertitrasi dan nilai pH. Penambahan fruktooligosakarida 1% (b/v) pada media MRSB (Man, Rogosa Sharpe Broth) dapat meningkatkan secara signifikan pertumbuhan L. acidophilus, L. bulgaricus, S. thermophilus. Bakteri asam laktat L. acidophilus, L. bulgaricus dan S. thermophilus mengalami fase pertumbuhan eksponensial selama masa inkubasi 6-18 jam. Fermentasi L. acidophilus, L. bulgaricus, S. thermophilus pada MRSB dengan penambahan fruktooligosakarida dapat menurunkan nilai pH dari kisaran 6,00 hingga 4,00 karena pembentukan asam-asam organik.
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3

HUTKINS, R. W., and H. A. MORRIS. "Carbohydrate Metabolism by Streptococcus thermophilus: A Review." Journal of Food Protection 50, no. 10 (October 1, 1987): 876–84. http://dx.doi.org/10.4315/0362-028x-50.10.876.

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Despite the widespread use of Streptococcus thermophilus as a starter culture in the manufacture of many fermented dairy products, only recently has an understanding of the basic processes regarding carbohydrate metabolism been developed. Although S. thermophilus is related to other lactic streptococci by virtue of their common use in dairy fermentations, available information indicates that S. thermophilus is serologically, genetically, and physiologically distinct from the Group N, mesophilic streptococci. Carbohydrate metabolism, in particular, occurs by different processes in S. thermophilus than in the Group N streptococci (Streptococcus lactis and Streptococcus cremoris). The latter organisms utilize lactose by a specific phosphoenolpyruvate-dependent phosphotransferase system in which the lactose hydrolysis products, glucose and galactyose-6-phosphate, are concurrently metabolized to lactic acid. In contrast, S. thermophilus lacks phosphotransferase activity and instead possesses a lactose permease. After hydrolysis by β-galactosidase, only glucose is further metabolized and galactose is released into the extracellular medium. Most strains are unable to ferment galactose and are phenotypically galactose-negative. The rapid growth rates of S. thermophilus on lactose and slow growth rates on glucose and galactose are likely due to the differences between the lactose and monosaccharide transport activities. Galactose transport by S. thermophilus requires an exogenous energy source and is mediated by a galactose permease. Galactose is further metabolized in galactose-positive cells by the enzymes of the Leloir pathway, specifically, galactokinase, galactose-1-phosphate uridyl transferase, and uridine-5-diphospho-glucose-4-epimerase. The latter two enzymes are eonstituitively expressed; however, in galactose-positive cells galactokinase and the galactose permease are induced by galactose in the absence of lactose. The phenotypic differences between galactose-positive and galactose-negative S. thermophilus are, in part, due to differences in the galactokinase and galactose permease activities. Galactose released into the medium by lactose-grown, galactose-positive cells can be subsequently metabolized, homofermentatively, to lactic acid. However, the important practical implications of released galactose has produced the need for isolation and development of S. thermophilus strains which ferment the lactose components, glucose and galactose, completely and simultaneously.
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4

Mahato, Sanjay, and Aakash Kumar Shahani. "Identifying the Diversity of Dominant LABs from Fermented Dairy Products Dahi and Yoghurt in Eastern Region of Nepal." Journal of Food Science and Technology Nepal 11 (December 31, 2019): 60–64. http://dx.doi.org/10.3126/jfstn.v11i0.29699.

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The aim of this study was to isolate and identify lactic acid bacteria diversity from dahi/ yoghurt. Curd, also known as commercially prepared yoghurt or homemade Dahi, is formed during the slow lactic fermentation of lactose from milk by thermophilic lactic acid bacteria (LAB). Thirty-five samples of yoghurt and curd were collected from the Biratnagar and isolation and identification of bacteria were done by various microbiological techniques like MRS Agar inoculation, colony characteristics, microscopic and biochemical examination. A total of sixty-six strains of lactobacilli were isolated from curd and identification of strains was done by biochemical and carbohydrate utilization test. Lactobacillus bulgaricus, L. casei, L. fermentum, L. acidophilus, and Streptococcus thermophilus were identified from curd. pH of samples was between 3.0 to 4.0 for homemade dahi; while 4.34 to 4.5 for commercially available yoghurt. The mean colony count of lactic acid bacteria was 1.4x107–4.9x107 cfu/g. 37.9% of samples contained Streptococcus thermophilus, 30.3% had Lactobacillus bulgaricus. Forty-five isolates from 24 industrial yoghurt samples showed 37.5% of the yoghurt contained both Lactobacillus bulgaricus and Streptococcus thermophilus followed by 25% samples having S. thermophilus and L. acidophilus. Other species like L. fermentum and L. casei were less common. From 11 homemade dahi samples, 54.5% of curd possessed both S. thermophilus and L. bulgaricus; 18.2% curd had both S. thermophilus and L. fermentum. The study concludes that L. bulgaricus and Streptococcus thermophilus are prevalent potent lactic acid bacteria. This study provides an account of the diversity of lactic acid bacteria in dahi/ yoghurt which will provide useful information about the variable nature of curd in this region to future researchers.
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5

Wouters, Jeroen A., Frank M. Rombouts, Willem M. de Vos, Oscar P. Kuipers, and Tjakko Abee. "Cold Shock Proteins and Low-Temperature Response ofStreptococcus thermophilus CNRZ302." Applied and Environmental Microbiology 65, no. 10 (October 1, 1999): 4436–42. http://dx.doi.org/10.1128/aem.65.10.4436-4442.1999.

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ABSTRACT Low-temperature adaptation and cryoprotection were studied in the thermophilic lactic acid bacterium Streptococcus thermophilus CNRZ302. S. thermophilus actively adapts to freezing during a pretreatment at 20°C, resulting in an approximately 1,000-fold increased survival after four freeze-thaw cycles compared to mid-exponential-phase cells grown at an optimal temperature of 42°C. No adaptation is observed when cells are exposed to a temperature (10°C) below the minimal growth temperature of the strain (just below 15°C). By two-dimensional gel electrophoresis several 7-kDa cold-induced proteins were identified, which are the major induced proteins after a shift to 20°C. These cold shock proteins were maximally expressed at 20°C, while the induction level was low after cold shock to 10°C. To confirm the presence ofcsp genes in S. thermophilus, a PCR strategy was used which yielded products of different sizes. Sequence analysis revealed csp-like sequences that were up to 95% identical to those of csp genes of S. thermophilus ST1-1,Streptococcus dysgalactiae, Streptococcus pyogenes, and Lactococcus lactis. Northern blot analysis revealed a seven- to ninefold induction of cspmRNA after a temperature shift to 20°C, showing that this thermophilic bacterium indeed contains at least one cold-induciblecsp gene and that its regulation takes place at the transcriptional level.
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6

Quiberoni, Andrea, Sylvain Moineau, Geneviève M. Rousseau, Jorge Reinheimer, and Hans-Wolfgang Ackermann. "Streptococcus thermophilus bacteriophages." International Dairy Journal 20, no. 10 (October 2010): 657–64. http://dx.doi.org/10.1016/j.idairyj.2010.03.012.

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7

Rul, Françoise, Leila Ben-Yahia, Fatima Chegdani, Laura Wrzosek, Stéphane Thomas, Marie-Louise Noordine, Christophe Gitton, Claire Cherbuy, Philippe Langella, and Muriel Thomas. "Impact of the Metabolic Activity of Streptococcus thermophilus on the Colon Epithelium of Gnotobiotic Rats." Journal of Biological Chemistry 286, no. 12 (January 14, 2011): 10288–96. http://dx.doi.org/10.1074/jbc.m110.168666.

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The thermophilic lactic acid bacterium Streptococcus thermophilus is widely and traditionally used in the dairy industry. Despite the vast level of consumption of S. thermophilus through yogurt or probiotic functional food, very few data are available about its physiology in the gastrointestinal tract (GIT). The objective of the present work was to explore both the metabolic activity and host response of S. thermophilus in vivo. Our study profiles the protein expression of S. thermophilus after its adaptation to the GIT of gnotobiotic rats and describes the impact of S. thermophilus colonization on the colonic epithelium. S. thermophilus colonized progressively the GIT of germ-free rats to reach a stable population in 30 days (108 cfu/g of feces). This progressive colonization suggested that S. thermophilus undergoes an adaptation process within GIT. Indeed, we showed that the main response of S. thermophilus in the rat's GIT was the massive induction of the glycolysis pathway, leading to formation of lactate in the cecum. At the level of the colonic epithelium, the abundance of monocarboxylic acid transporter mRNAs (SLC16A1 and SLC5A8) and a protein involved in the cell cycle arrest (p27kip1) increased in the presence of S. thermophilus compared with germ-free rats. Based on different mono-associated rats harboring two different strains of S. thermophilus (LMD-9 or LMG18311) or weak lactate-producing commensal bacteria (Bacteroides thetaiotaomicron and Ruminococcus gnavus), we propose that lactate could be a signal produced by S. thermophilus and modulating the colon epithelium.
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8

Gilbreth, Stefanie E., and George A. Somkuti. "Thermophilin 110: A Bacteriocin of Streptococcus thermophilus ST110." Current Microbiology 51, no. 3 (July 27, 2005): 175–82. http://dx.doi.org/10.1007/s00284-005-4540-7.

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9

Salini, Francesco, Lucilla Iacumin, Giuseppe Comi, and Leon M. T. Dicks. "Thermophilin 13: In Silico Analysis Provides New Insight in Genes Involved in Bacteriocin Production." Microorganisms 11, no. 3 (February 28, 2023): 611. http://dx.doi.org/10.3390/microorganisms11030611.

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Bacteriocins are a large family of ribosomally synthesised proteinaceous toxins that are produced by bacteria and archaea and have antimicrobial activity against closely related species to the producer strain. Antimicrobial proteinaceous compounds are associated with a wide range of applications, including as a pathogen inhibitor in food and medical use. Among the several lactic acid bacteria (LAB) commonly used in fresh and fermented food preservation, Streptococcus thermophilus is well known for its importance as a starter culture for yoghurt and cheese. Previous studies described the bacteriocin thermophilin 13 exclusively in S. thermophilus SFi13 and the genes encoding its production as an operon consisting of two genes (thmA and thmB). However, the majority of bacteriocins possess a complex production system, which involves several genes encoding dedicated proteins with relatively specific functions. Up to now, far too little attention has been paid to the genes involved in the synthesis, regulation and expression of thermophilin 13. The aim of the present study, using in silico gene mining, was to investigate the presence of a regulation system involved in thermophilin 13 production. Results revealed the dedicated putative bacteriocin gene cluster (PBGC), which shows high similarity with the class IIb bacteriocins genes. This newly revealed PBGC, which was also found within various strains of Streptococcus thermophilus, provides a new perspective and insights into understanding the mechanisms implicated in the production of thermophilin 13.
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10

Fontaine, Laetitia, Céline Boutry, Marie Henry de Frahan, Brigitte Delplace, Christophe Fremaux, Philippe Horvath, Patrick Boyaval, and Pascal Hols. "A Novel Pheromone Quorum-Sensing System Controls the Development of Natural Competence in Streptococcus thermophilus and Streptococcus salivarius." Journal of Bacteriology 192, no. 5 (December 18, 2009): 1444–54. http://dx.doi.org/10.1128/jb.01251-09.

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ABSTRACT In streptococcal species, the key step of competence development is the transcriptional induction of comX, which encodes the alternative sigma factor σX, which positively regulates genes necessary for DNA transformation. In Streptococcus species belonging to the mitis and mutans groups, induction of comX relies on the activation of a three-component system consisting of a secreted pheromone, a histidine kinase, and a response regulator. In Streptococcus thermophilus, a species belonging to the salivarius group, the oligopeptide transporter Ami is essential for comX expression under competence-inducing conditions. This suggests a different regulation pathway of competence based on the production and reimportation of a signal peptide. The objective of our work was to identify the main actors involved in the early steps of comX induction in S. thermophilus LMD-9. Using a transcriptomic approach, four highly induced early competence operons were identified. Among them, we found a Rgg-like regulator (Ster_0316) associated with a nonannotated gene encoding a 24-amino-acid hydrophobic peptide (Shp0316). Through genetic deletions, we showed that these two genes are essential for comX induction. Moreover, addition to the medium of synthetic peptides derived from the C-terminal part of Shp0316 restored comX induction and transformation of a Shp0316-deficient strain. These peptides also induced competence in S. thermophilus and Streptococcus salivarius strains that are poorly transformable or not transformable. Altogether, our results show that Ster_0316 and Shp0316, renamed ComRS, are the two members of a novel quorum-sensing system responsible for comX induction in species from the salivarius group, which differs from the classical phosphorelay three-component system identified previously in streptococci.
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11

Arzakiyah, Fina, Veronica Wanniatie, Ali Husni, and Arif Qisthon. "TOTAL ASAM, KEASAMAN, DAN VISKOSITAS YOGHURT SUSU SAPI DENGAN MENGGUNAKAN KOMBINASI STARTER YANG BERBEDA." Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) 8, no. 1 (February 2, 2024): 150–56. http://dx.doi.org/10.23960/jrip.2024.8.1.150-156.

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Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi starter bakteri terhadap kualitas fisik yoghurt susu sapi yang meliputi total asam, keasaman dan viskositas. Penelitian ini dilaksanakan pada Januari 2023 di Laboratorium Produksi Ternak, Jurusan Peternakan Fakultas Pertanian Universitas Lampung dan pengujian sampel dilakukan di Laboratorium Teknologi Hasil Pertanian Politeknik Negeri Lampung. Penelitian ini dilakukan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu P1 (Streptococcus thermophilus + Lactobacillus bulgaricus); P2 (Streptococcus thermophilus + Lactobacillus acidophilus + Bifidobacterium); P3 (Streptococcus thermophilus + Lactobacillus acidophilus + Bifidobacterium+ Lactobacillus bulgaricus); dan P4 (Streptococcus thermophilus + Lactobacillus acidophilus + Bifidobacterium + Lactobacillus casei) dan diulang sebanyak 4 kali. Peubah yang diamati meliputi total asam, keasaman dan viskositas. Data yang diperoleh dianalisis menggunakan analisis ragam pada taraf nyata 5%. Hasil penelitian menunjukkan bahwa kombinasi starter bakteri berpengaruh nyata (P<0,05) terhadap viskositas dengan nilai tertinggi 2.918,00 cP dan total asam dengan nilai tertinggi 0,94% pada kombinasi starter bakteri Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium, dan Lactobacillus casei. Namun tidak berpengaruh nyata terhadap nilai pH.
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12

Lemoine, Y., and A. Mercenier. "Transformation of Streptococcus thermophilus." Trends in Biotechnology 6, no. 3 (March 1988): 57. http://dx.doi.org/10.1016/0167-7799(88)90090-x.

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13

Nour, Maher A., Gamal Abdel-Tawab, Samir Shalaby, and Osama A. Mohamed. "Serological identification of Streptococcus salivarius subsp. thermophilus." Journal of Dairy Research 56, no. 5 (November 1989): 779–83. http://dx.doi.org/10.1017/s0022029900029356.

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SummaryStreptococcus salivarius subsp. thermophilus (Str. thermophilus) has no group-specific antigen. HC1 extracts of 551 strains of streptococci isolated from cheese or yogurt (123 Str. thermophilus and 428 Enterococcus faecalis – Ent. faecium spp.) were examined with three type-specific antisera prepared against representatives of Str. thermophilus and also with Lancefield group D antisera. All typical (80) or atypical (43) strains of Str. thermophilus reacted with at least one type-specific antiserum and none of the enterococci reacted. Only two strains reacted with both type-specific and group antisera.
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14

Moschetti, Giancarlo, Giuseppe Blaiotta, Francesco Villani, Salvatore Coppola, and Eugenio Parente. "Comparison of Statistical Methods for Identification ofStreptococcus thermophilus,Enterococcus faecalis, and Enterococcus faecium from Randomly Amplified Polymorphic DNA Patterns." Applied and Environmental Microbiology 67, no. 5 (May 1, 2001): 2156–66. http://dx.doi.org/10.1128/aem.67.5.2156-2166.2001.

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ABSTRACT Thermophilic streptococci play an important role in the manufacture of many European cheeses, and a rapid and reliable method for their identification is needed. Randomly amplified polymorphic DNA (RAPD) PCR (RAPD-PCR) with two different primers coupled to hierarchical cluster analysis has proven to be a powerful tool for the classification and typing of Streptococcus thermophilus,Enterococcus faecium, and Enterococcus faecalis (G. Moschetti, G. Blaiotta, M. Aponte, P. Catzeddu, F. Villani, P. Deiana, and S. Coppola, J. Appl. Microbiol. 85:25–36, 1998). In order to develop a fast and inexpensive method for the identification of thermophilic streptococci, RAPD-PCR patterns were generated with a single primer (XD9), and the results were analyzed using artificial neural networks (Multilayer Perceptron, Radial Basis Function network, and Bayesian network) and multivariate statistical techniques (cluster analysis, linear discriminant analysis, and classification trees). Cluster analysis allowed the identification of S. thermophilus but not of enterococci. A Bayesian network proved to be more effective than a Multilayer Perceptron or a Radial Basis Function network for the identification of S. thermophilus, E. faecium, and E. faecalis using simplified RAPD-PCR patterns (obtained by summing the bands in selected areas of the patterns). The Bayesian network also significantly outperformed two multivariate statistical techniques (linear discriminant analysis and classification trees) and proved to be less sensitive to the size of the training set and more robust in the response to patterns belonging to unknown species.
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15

Low, Deborah, Jeffrey A. Ahlgren, Diane Horne, Donald J. McMahon, Craig J. Oberg, and Jeffery R. Broadbent. "Role of Streptococcus thermophilus MR-1C Capsular Exopolysaccharide in Cheese Moisture Retention." Applied and Environmental Microbiology 64, no. 6 (June 1, 1998): 2147–51. http://dx.doi.org/10.1128/aem.64.6.2147-2151.1998.

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ABSTRACT Recent work by our group has shown that an exopolysaccharide (EPS)-producing starter pair, Streptococcus thermophilusMR-1C and Lactobacillus delbrueckii subsp.bulgaricus MR-1R, can significantly increase moisture retention in low-fat mozzarella (D. B. Perry, D. J. McMahon, and C. J. Oberg, J. Dairy Sci. 80:799–805, 1997). The objectives of this study were to determine whether MR-1C, MR-1R, or both of these strains are required for enhanced moisture retention and to establish the role of EPS in this phenomenon. Analysis of low-fat mozzarella made with different combinations of MR-1C, MR-1R, and the non-EPS-producing starter culture strains S. thermophilus TA061 andLactobacillus helveticus LH100 showed that S. thermophilus MR-1C was responsible for the increased cheese moisture level. To investigate the role of the S. thermophilus MR-1C EPS in cheese moisture retention, theepsE gene in this bacterium was inactivated by gene replacement. Low-fat mozzarella made with L. helveticusLH100 plus the non-EPS-producing mutant S. thermophilusDM10 had a significantly lower moisture content than did cheese made with strains LH100 and MR-1C, which confirmed that the MR-1C capsular EPS was responsible for the water-binding properties of this bacterium in cheese. Chemical analysis of the S. thermophilus MR-1C EPS indicated that the polymer has a novel basic repeating unit composed of d-galactose, l-rhamnose, andl-fucose in a ratio of 5:2:1.
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Widhi, Anriani Puspita Karunia Ning, Annisa Sekar Salsabila, Hajid Rahmadianto Mardihusodo, and IDSAP Peramiarti. "Uji Aktivitas Yoghurt UJI EFEKTIVITAS YOGHURT SINGLE DAN DOUBLE STRAIN DALAM MENGHAMBAT BAKTERI Salmonella typhi PENYEBAB DEMAM TIFOID." Mandala Of Health 15, no. 2 (October 30, 2022): 138. http://dx.doi.org/10.20884/1.mandala.2022.15.2.6420.

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Salmonella typhi adalah bakteri gram negatif penyebab demam tifoid. Penyakit ini dapat dicegah dengan mengonsumsi makanan fermentasi yang mengandung bakteri asam laktat (BAL). Yoghurt merupakan salah satu produk olahan hasil fermentasi BAL dengan bahan dasar susu. BAL yang digunakan dalam pembuatan yoghurt adalah single strain Lactobacillus bulgaricus, Streptococcus thermophilus serta double strain Lactobacillus bulgaricus dan Streptococcus thermophilus. Penelitian ini bertujuan untuk mengetahui perbandingan BAL yoghurt single strain dengan double strain dalam menghambat pertumbuhan Salmonella typhi dengan menghitung rata-rata zona hambat yang terbentuk. Metode penelitian ini adalah experimental design dengan post test only with control group design. Pengujian bakteri menggunakan difusi sumuran. Total sampel sebanyak 16 sampel dibagi menjadi 4 kelompok konsentrasi masing-masing 0%, 20%, 40%, 60%, dan 80%. Rancangan percobaan pada penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL). Analisis data menggunakan uji Kruskal Wallis dan Post Hoc Mann Whitney. Hasil penelitian didapatkan median diameter zona hambat BAL yoghurt double strain Streptococcus thermophilus dan Lactobacillus bulgaricus > single strain Lactobacillus bulgaricus > Streptococcus thermophilus. Pada uji Kruskal Wallis didapatkan nilai p = 0,000, terdapat perbedaan antara kelompok yang diberi perlakuan dan tidak diberi perlakuan. Hasil uji penelitian didapatkan perbedaan signifikan median diameter zona hambat antar kelompok. Kesimpulan dari penelitian ini menunjukan bahwa yoghurt double strain memiliki kemampuan penghambatan pertumbuhan Salmonellla typhi yang lebih baik dibandingkan yoghurt single strain Lactobacillus Blugaricus atau Streptococcus thermophilus.
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Lestari, Getha Puji, Desty Ervira Puspaningtyas, Puspita Mardika Sari, Silvia Dewi Styaningrum, and Adi Sucipto. "Skor aktivitas prebiotik tepung growol terhadap Lactobacillus bulgaricus, Streptococcus thermophilus, dan Lactobacillus acidophilus dibanding Escherichia coli." Ilmu Gizi Indonesia 7, no. 2 (February 28, 2024): 173. http://dx.doi.org/10.35842/ilgi.v7i2.508.

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Latar Belakang: Growol adalah makanan tradisional Kulon Progo, Yogyakarta. Fermentasi singkong menjadi growol terbukti dapat menurunkan kadar gula total, gula reduksi, dan sukrosa, serta meningkatkan kadar serat pangan yang berpotensi sebagai sumber prebiotik. Potensi prebiotik tepung growol sudah dilakukan pada Lactobacillus sp. Potensi prebiotik tepung growol perlu dilakukan pada bakteri probiotik lain. Tujuan: Penelitian ini bertujuan untuk menilai potensi prebiotik tepung growol yang mendukung pertumbuhan dan aktivitas bakteri probiotik, seperti Lactobacillus bulgaricus, Streptococcus thermophilus, dan Lactobacillus acidophilus, dibandingkan dengan bakteri Escherichia coli. Metode: Bahan yang digunakan adalah tepung growol sebagai substrat kontrol bahan baku, inulin sebagai kontrol prebiotik dan glukosa sebagai kontrol substrat. Pengujian dilakukan secara in vitro pada Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, dan Escherechia coli. Analisis in vitro dilakukan dengan metode Huebner dengan mengukur pertumbuhan bakteri pada masing-masing substrat pada jam ke–0 dan jam 24–48. Analisis data dilakukan secara deskriptif untuk membandingkan skor aktivitas prebiotik antara tepung growol dengan inulin. Hasil: Skor aktivitas prebiotik tepung growol pada Lactobacillus bulgaricus, Streptococcus thermophilus, dan Lactobacillus acidophilus dibanding Escherichia coli adalah 0,19; 0,06; dan -0,07 secara berurutan. Skor aktivitas prebiotik inulin pada Lactobacillus bulgaricus, Streptococcus thermophilus, dan Lactobacillus acidophilus dibanding Escherichia coli adalah 0,64; 0,28; dan 0,33 secara berurutan. Kesimpulan: Tepung growol berpotensi sebagai sumber prebiotik yang dapat meningkatkan pertumbuhan aktivitas bakteri probiotik khususnya Lactobacillus bulgaricus dan Streptococcus thermophilus, meskipun hasilnya tidak lebih baik dari inulin.
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Moghimi, Bahareh, Maryam Ghobadi Dana, Reza Shapouri, and Maryam Jalili. "Antibiotic Resistance Profile of Indigenous Streptococcus thermophilus and Lactobacillus bulgaricus Strains Isolated from Traditional Yogurt." Journal of Food Quality 2023 (May 9, 2023): 1–11. http://dx.doi.org/10.1155/2023/4745784.

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Antibiotic resistance signifies a safety hazard to public health. Lactic acid bacteria, particularly, Streptococcus thermophilus and Lactobacillus bulgaricus, are useful organisms responsible for dairy fermentation. In keeping with this, they may transfer antibiotic resistance to human population. We conducted a study exanimated the antibiotic resistance pattern and distribution of antibiotic resistance genes of the S. thermophilus and L. bulgaricus strains isolated from traditional yogurt samples. Fifty-five traditional yogurt samples were collected, and S. thermophilus and L. bulgaricus strains were isolated using the microbial culture. The disk diffusion method in agar wells was utilized to assess the antibiotic resistance pattern of isolates against 13 antibiotic agents. The distribution of antibiotic resistance genes was assessed using conventional PCR. Lactobacillus bulgaricus and S. thermophilus were identified in 94.54% (52/55) and 87.27% (48/55) of yogurt samples, respectively. Both L. bulgaricus and S. thermophilus bacteria were simultaneously identified in 72.72% of samples. Streptococcus thermophilus isolates harbored the highest antibiotic resistance rate against tetracycline (31.25%), ampicillin (31.25%), gentamicin (25%), erythromycin (25%), penicillin (12%), and ciprofloxacin (20.83%). Lactobacillus bulgaricus isolates harbored the highest resistance rate against tetracycline (9.61%), ampicillin (9.61%), gentamicin (9.61%), and erythromycin (7.69%). Streptococcus thermophilus (33.33%) isolates harbored the higher distribution of multidrug resistance than L. bulgaricus (11.53%). aacA-D (20.83%), tetK (16.66%), ermA (14.58%), blaZ (14.58%), and gyrA (12.50%) were the most commonly detected antibiotic resistance genes in S. thermophilus. AacA-D (3.84%) and tet K (3.84%) were the most commonly detected antibiotic resistance genes in L. bulgaricus. Lactobacillus bulgaricus isolates did not harbor tetM, cat1, rpoB, vanA, linA, and strA-strB antibiotic resistance genes. Streptococcus thermophilus and L. bulgaricus strains used in traditional yogurt production can harbor antibiotic resistance genes and subsequently disseminate the resistance to human beings. Monitoring antibiotic resistance in fermented foods should be a common inspection for food quality.
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Rodríguez-Serrano, Gabriela Mariana, Jose Mariano Garcia-Garibay, Alma Elizabeth Cruz-Guerrero, Lorena del Carmen Gomez-Ruiz, Alexis Ayala-Nino, Araceli Castaneda-Ovando, and Luis Guillermo Gonzalez-Olivares. "Proteolytic System of Streptococcus thermophilus." Journal of Microbiology and Biotechnology 28, no. 10 (October 28, 2018): 1581–88. http://dx.doi.org/10.4014/jmb.1807.07017.

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Hutkins, R., H. A. Morris, and L. L. McKay. "Galactose transport in Streptococcus thermophilus." Applied and Environmental Microbiology 50, no. 4 (1985): 772–76. http://dx.doi.org/10.1128/aem.50.4.772-776.1985.

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Hutkins, R., H. A. Morris, and L. L. McKay. "Galactokinase activity in Streptococcus thermophilus." Applied and Environmental Microbiology 50, no. 4 (1985): 777–80. http://dx.doi.org/10.1128/aem.50.4.777-780.1985.

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Mora, Diego, Christophe Monnet, Carlo Parini, Simone Guglielmetti, Andrea Mariani, Paola Pintus, Francesco Molinari, Daniele Daffonchio, and Pier Luigi Manachini. "Urease biogenesis in Streptococcus thermophilus." Research in Microbiology 156, no. 9 (November 2005): 897–903. http://dx.doi.org/10.1016/j.resmic.2005.04.005.

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23

Mercenier, A., P. Slos, M. Faelen, and J. P. Lecocq. "Plasmid transduction in Streptococcus thermophilus." Molecular and General Genetics MGG 212, no. 2 (May 1988): 386–89. http://dx.doi.org/10.1007/bf00334713.

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Zotta, Teresa, Annamaria Ricciardi, Rocco Rossano, and Eugenio Parente. "Urease production by Streptococcus thermophilus." Food Microbiology 25, no. 1 (February 2008): 113–19. http://dx.doi.org/10.1016/j.fm.2007.07.001.

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25

Ломова, Н. Н. "THE BIOMASS OF Streptococcus thermophilus." Biotechnologia Acta 8, no. 1 (2015): 71–75. http://dx.doi.org/10.15407/biotech8.01.071.

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Vaillancourt, Katy, Nathalie Bédard, Christian Bart, Mélanie Tessier, Gilles Robitaille, Nathalie Turgeon, Michel Frenette, Sylvain Moineau, and Christian Vadeboncoeur. "Role of galK and galM in Galactose Metabolism by Streptococcus thermophilus." Applied and Environmental Microbiology 74, no. 4 (December 7, 2007): 1264–67. http://dx.doi.org/10.1128/aem.01585-07.

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ABSTRACT Streptococcus thermophilus is unable to metabolize the galactose moiety of lactose. In this paper, we show that a transformant of S. thermophilus SMQ-301 expressing Streptococcus salivarius galK and galM was able to grow on galactose and expelled at least twofold less galactose into the medium during growth on lactose.
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Li, Yan Hua, Lan Wei Zhang, Wei Jun Wang, Li Li Zhang, Xue Han, and Yue Hua Jiao. "The Flavor Property of Soft Cheese Fermented by Two Stains of Streptococcus thermophilus and Made of Reconstituted Milk." Advanced Materials Research 396-398 (November 2011): 1536–40. http://dx.doi.org/10.4028/www.scientific.net/amr.396-398.1536.

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The effect of reconstituted milk inoculation with Streptococcus thermophilus TM11 and Streptococcus thermophilus SP 1.1 on soft cheese volatiles was investigated. The impact flavors of 2,3-butanedione, 2,3-pentanedione, ethyl acetate, methyl butyrate, ethyl butyrate, butyl acetate and butyric acid were only detected in the fermented cheeses. Levels of diketones were higher in the cheeses fermented by mixed cultures than single culture, while levels of esters except ethyl acetate and butyl acetate showed an opposite tendency. There was significant difference in the levels of 2-hexenal and 2-nonenal among the cheeses. Other compounds originated from lipid oxidation, Strecker degradation, biosynthesis and forages were not significantly influenced by milk inoculation with Streptococcus thermophilus.
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Raningsih, Made, Nadya Treesna Wulansari, and Ni Komang Suarnadi. "Efektivitas Bakteriosin Streptococcus thermophilus Terhadap Pertumbuhan Escherichia coli dan Staphylococcus aureus." BIO-EDU: Jurnal Pendidikan Biologi 6, no. 2 (August 31, 2021): 83–89. http://dx.doi.org/10.32938/jbe.v6i2.1038.

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Kontaminasi mikroba merupakan salah satu penyebab dari berkurangnya mutu pangan yang dapat membahayakan konsumen. Bahan makanan terdiri atas protein, karbohidrat, lemak, vitamin, air dan mineral yang merupakan medium yang baik bagi pertumbuhan mikroba sehingga dengan mudah difermentasi. Pemberian bahan pengawet berupa thermophilin yang bersumber dari Streptococcus thermophilus dapat dilakukan untuk mengatasi kontaminasi mikroba pada bahan pangan. Penelitian ini bertujuan untuk mengetahui efektivitas pemberian bakteriosin Streptococcus thermophilus dengan konsentrasi yang berbeda terhadap E. coli dan S. aureus. Penelitian ini adalah true experiment yang dilakukan di laboratorium Mikrobiologi Teknologi Pangan Universitas Udayana. Pengujian efektivitas bakteriosin dengan metode difusi agar dengan kertas cakram. Diameter zona bening diukur dengan jangka sorong. Zona hambat dihitung secara vertikal dan horizontal, dikurangi dengan diameter kertas cakram kemudian dirata-ratakan. Analisis data menggunakan Anava satu arah dan uji lanjut Duncan 5%. Hasil penelitian menunjukkan bakteriosin yang diisolasi dari S. thermopilus efektif menghambat pertumbuhan E. coli dan S. aureus pada konsentrasi 100% dengan daya hambat pada E.coli 14 mm dan pada S. aureus 15 mm
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Hatmaker, E. Anne, Lauren A. Riley, Kaela B. O’Dell, Beth Papanek, Brenton R. Graveley, Sandra C. Garrett, Yunzhou Wei, Michael P. Terns, and Adam M. Guss. "Complete Genome Sequence of Industrial Dairy Strain Streptococcus thermophilus DGCC 7710." Genome Announcements 6, no. 6 (February 8, 2018): e01587-17. http://dx.doi.org/10.1128/genomea.01587-17.

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Chaves, A. C. S. D., M. Fernandez, A. L. S. Lerayer, I. Mierau, M. Kleerebezem, and J. Hugenholtz. "Metabolic Engineering of Acetaldehyde Production by Streptococcus thermophilus." Applied and Environmental Microbiology 68, no. 11 (November 2002): 5656–62. http://dx.doi.org/10.1128/aem.68.11.5656-5662.2002.

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ABSTRACT The process of acetaldehyde formation by the yogurt bacterium Streptococcus thermophilus is described in this paper. Attention was focused on one specific reaction for acetaldehyde formation catalyzed by serine hydroxymethyltransferase (SHMT), encoded by the glyA gene. In S. thermophilus, SHMT also possesses threonine aldolase (TA) activity, the interconversion of threonine into glycine and acetaldehyde. In this work, several wild-type S. thermophilus strains were screened for acetaldehyde production in the presence and absence of l-threonine. Supplementation of the growth medium with l-threonine led to an increase in acetaldehyde production. Furthermore, acetaldehyde formation during fermentation could be correlated to the TA activity of SHMT. To study the physiological role of SHMT, a glyA mutant was constructed by gene disruption. Inactivation of glyA resulted in a severe reduction in TA activity and complete loss of acetaldehyde formation during fermentation. Subsequently, an S. thermophilus strain was constructed in which the glyA gene was cloned under the control of a strong promoter (PLacA). When this strain was used for fermentation, an increase in TA activity and in acetaldehyde and folic acid production was observed. These results show that, in S. thermophilus, SHMT, displaying TA activity, constitutes the main pathway for acetaldehyde formation under our experimental conditions. These findings can be used to control and improve acetaldehyde production in fermented (dairy) products with S. thermophilus as starter culture.
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Bahow, Grace, A. Yelnetty, M. Tamasoleng, and W. J. H. Pontoh. "KARAKTERISTIK ES KRIM MENGGUNAKAN STARTER BAKTERI PROBIOTIK Streptococus thermophilus dan Lactobacillus acidophilus." ZOOTEC 35, no. 2 (October 15, 2015): 69. http://dx.doi.org/10.35792/zot.36.1.2016.9481.

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CHARACTERISTICS OF ICE CREAM USING STARTER OF PROBIOTIC BACTERIA Streptococus thermophilus and Lactobacillus acidophilus. This study aimed to determine the effect of the use of probiotic bacteria, namely Streptococcus thermophilus and Lactobacillus acidophilus as a starter on the characteristics ice cream. This experiment was arranged in Completely Randomized Design, with four treatments and five replications. Such treatmentis the different levels of starter A1=0%, A2=3%, A3=6%, and A4=9%. Data were analized by variance analysis. The results of experiment showed that the total of lactic acid bacteria ranged from 1.49 to 7.08 (log cfu/ml), the pH ranged from 5.24 to 5.67, while overrun ranged from 25.62 to 31.47%. The Results of analysis showed that the starter level of 0%, 3%, 6% and 9% gave a highly significant effect (P <0.01) on total of lactic acid bacteria, pH, and overrun. The counclution of this research was ice cream using a starter streptococcus thermophilus and Lactobacillus acidophilus at the level of 9% is the best ice cream on physical , and microbiological test. Key word: Probiotic bacteria, ice cream, starter, total of lactic acid bateria, pH, overrun.
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Anino, Calvince, Arnold Onyango, Samuel Imathiu, and Julius Maina. "Effect of Lactic Acid Bacteria Starter Cultures on Vitamin and Oligosaccharide Composition of Milk Extracted from Three Common Bean (Phaselous Vulgaris L) Varieties." Journal of Food Research 8, no. 3 (May 7, 2019): 103. http://dx.doi.org/10.5539/jfr.v8n3p103.

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Fermented foods have in recent times attracted consumer interest mainly due to perceived health benefits of probiotic microorganisms. This study characterized changes in the concentrations of selected B-complex vitamins and oligosaccharides of common bean milk during fermentation by a common dairy starter culture, YF L-903 (Streptococcus thermophilus + Lactobacillus Bulgaricus subs Debulgaricus), and three probiotic cultures namely ABT (Lactobacillus acidophilus La-5 + Bifidobacterium animalis Bb-12 + Streptococcus thermophilus), Yoba (Lactobacillus rhamnosus yoba + Streptococcus thermophilus), and Yoba Fiti (Lactobacillus rhamnosus GR1 + Streptococcus thermophilus). Bean milk was prepared from three common bean varieties. It was found that, apart from thiamine (vitamin B1) and riboflavin (vitamin B2), fermentation with each of the mixed cultures caused significant increase in the vitamin B complex. Significant reductions (p&lt;0.05) in the oligosaccharides concentration of the bean milks were observed upon fermentation. Highest reduction in the oligosaccharide sugars of 77.8% was found in milk from pinto bean variety fermented with ABT culture. These findings suggest that LAB probiotic cultures have a potential for improving biosynthesis of vitamins and removal of the verbascose, stachyose and raffinose oligosaccharides, thus making the product more digestible and the nutrients more bioavailable.
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Martinović, Anđela, Riccardo Cocuzzi, Stefania Arioli, and Diego Mora. "Streptococcus thermophilus: To Survive, or Not to Survive the Gastrointestinal Tract, That Is the Question!" Nutrients 12, no. 8 (July 22, 2020): 2175. http://dx.doi.org/10.3390/nu12082175.

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The probiotic market is increasing world-wide as well as the number of products marketed as probiotics. Among the latter, many products contain Streptococcus thermophilus strains at several dosages. However, the scientific evidence that should support the probiotic status of those S. thermophilus strains is often contradictory. This review analyses the scientific literature aimed to assess the ability of S. thermophilus strains to survive the human gastrointestinal tract by discussing the scientific validity of the methods applied for the bacterial recovery and identification from stool samples. This review highlights that in most of the intervention studies reviewed, the identification of S. thermophilus strains from stools was not carried out with the necessary taxonomic accuracy to avoid their misidentification with Streptococcus salivarius, a common human commensal and a species phylogenetically close to S. thermophilus. Moreover, this review highlights how critical the accurate taxonomic identification of S. thermophilus in metagenomics-based studies can be.
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Gao, Xiangyang, Fei Wang, Peng Zhao, Rong Zhang, and Qiang Zeng. "Effect of heat-killed Streptococcus thermophilus on type 2 diabetes rats." PeerJ 7 (June 13, 2019): e7117. http://dx.doi.org/10.7717/peerj.7117.

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Background and Aims The link between gut microbiota and type 2 diabetes (T2D) has been addressed by numerous studies. Streptococcus thermophilus from fermented milk products, has been used as a probiotic in previous research. However, whether heat-killed S. thermophilus can improve the glycemic parameters of diabetic rats remains unanswered. In this study, we evaluated the effect of heat-killed S. thermophilus on T2D model rats and the potential mechanisms of the effect. Methods Zucker diabetic fatty (ZDF) rats were used to generate a diabetic rat model induced by feeding a high-fat diet. Heat-killed S. thermophilus were orally administered to normal and diabetic rats for 12 weeks. Intestinal microbiota analysis, histology analysis, oral glucose tolerance test and measurement of inflammatory factors were performed. Results We found that heat-killed S. thermophilus treatment reduced fasting blood glucose levels and alleviated glucose intolerance and total cholesterol in diabetic ZDF rats. Additionally, heat-killed S. thermophilus increased the interleukin 10 while reducing the levels of lipopolysaccharide, interleukin 6, and tumor necrosis factor-α in diabetic ZDF rats. The heat-killed S. thermophilus treatment can normalize the structure of the intestinal and colon mucosal layer of diabetic rats. The characteristics of the gut microbiota in heat-killed S. thermophilus-treated and control rats were similar. At the genus level, the abundances of beneficial bacteria, including Ruminococcaceae, Veillonella, Coprococcus, and Bamesiella, were all significantly elevated by heat-killed S. thermophilus treatment in ZDF diabetic rats. Conclusion Our study supports the hypothesis that treatment with heat-killed S. thermophilus could effectively improve glycemic parameters in T2D model rats. In addition, the potential mechanisms underlying the protection maybe include changing the composition of gut microbiota, reinforcing the intestinal epithelial barrier and the immunity of the intestinal mucosa, decreasing the level of inflammation, and then reducing the insulin resistance.
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Ammann, Andreas, Horst Neve, Arnold Geis, and Knut J. Heller. "Plasmid Transfer via Transduction from Streptococcus thermophilus to Lactococcus lactis." Journal of Bacteriology 190, no. 8 (February 8, 2008): 3083–87. http://dx.doi.org/10.1128/jb.01448-07.

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ABSTRACT Using Streptococcus thermophilus phages, plasmid transduction in Lactococcus lactis was demonstrated. The transduction frequencies were 4 orders of magnitude lower in L. lactis than in S. thermophilus. These results are the first evidence that there is phage-mediated direct transfer of DNA from S. thermophilus to L. lactis. The implications of these results for phage evolution are discussed.
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Sturino, Joseph M., and Todd R. Klaenhammer. "Expression of Antisense RNA Targeted against Streptococcus thermophilus Bacteriophages." Applied and Environmental Microbiology 68, no. 2 (February 2002): 588–96. http://dx.doi.org/10.1128/aem.68.2.588-596.2002.

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ABSTRACT Antisense RNA complementary to a putative helicase gene (hel3.1) of a cos-type Streptococcus thermophilus bacteriophage was used to impede the proliferation of a number of cos-type S. thermophilus bacteriophages and one pac-type bacteriophage. The putative helicase gene is a component of the Sfi21-type DNA replication module, which is found in a majority of the S. thermophilus bacteriophages of industrial importance. All bacteriophages that strongly hybridized a 689-bp internal hel3.1 probe were sensitive to the expression of antisense hel3.1 RNA. A 40 to 70% reduction in efficiency of plaquing (EOP) was consistently observed, with a concomitant decrease in plaque size relative to that of the S. thermophilus parental strain. When progeny were released, the burst size was reduced. Growth curves of S. thermophilus NCK1125, in the presence of variable levels of bacteriophage κ3, showed that antisense hel3.1 conferred protection, even at a multiplicity of infection of approximately 1.0. When the hel3.1 antisense RNA cassette was expressed in cis from the κ3-derived phage-encoded resistance (PER) plasmid pTRK690::ori3.1, the EOP for bacteriophages sensitive to PER and antisense targeting was reduced to between 10−7 and 10−8, beyond the resistance conferred by the PER element alone (less than 10−6). These results illustrate the first successful applications of antisense RNA and explosive delivery of antisense RNA to inhibit the proliferation of S. thermophilus bacteriophages.
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Zhao, Ruiting, Zouquan Chen, Jie Liang, Jiaxin Dou, Fangyu Guo, Zhenshang Xu, and Ting Wang. "Advances in Genetic Tools and Their Application in Streptococcus thermophilus." Foods 12, no. 16 (August 19, 2023): 3119. http://dx.doi.org/10.3390/foods12163119.

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Streptococcus thermophilus is a traditional starter. Nowadays, key aspects of S. thermophilus physiology have been revealed concerning the phenotypic traits relevant for industrial applications, including sugar metabolism, protein hydrolysis, and the production of important metabolites that affect the sensory properties of fermented foods as well as the original cooperation with Lactobacillus delbrueckii subsp. bulgaricus. Moreover, significant advances have been made in the synthetic biology toolbox of S. thermophilus based on technological advances in the genome and its sequencing and synthesis. In this review, we discuss the recently developed toolbox for S. thermophilus, including gene expression toolsets (promoters, terminators, plasmids, etc.) and genome editing tools. It can be used for both functionalized foods and therapeutic molecules for consumers. The availability of new molecular tools, including the genome editing toolbox, has facilitated the engineering of physiological studies of S. thermophilus and the generation of strains with improved technical and functional characteristics.
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Benateya, Amina, Patrice Bracquart, and Guy Linden. "Galactose-fermenting mutants of Streptococcus thermophilus." Canadian Journal of Microbiology 37, no. 2 (February 1, 1991): 136–40. http://dx.doi.org/10.1139/m91-020.

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Three galactose-positive (Gal+) mutants were isolated after treating Streptococcus thermophilus strain CNRZ 302 with N-methyl-N′-nitro-N-nitrosoguanidine; other physiological and biochemical characteristics were retained. In contrast with the wild type's inability to utilize galactose, the A5 mutant metabolized 70% of the galactose resulting from the hydrolysis of lactose. Phosphoenolpyruvate-phosphotransferase activity could not be detected, indicating that this system was not involved in galactose transport. Galactokinase activities were higher in induced galactose-fermenting strains than in the galactose-negative strain. The mutation seemed to affect a galactokinase regulation gene. Key words: galactokinase, galactose, hydrolysis of lactose, mutants, Streptococcus thermophilus.
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COGAN, TIMOTHY M., MANUELA BARBOSA, ERIC BEUVIER, BRUNA BIANCHI-SALVADORI, PIER S. COCCONCELLI, ISABEL FERNANDES, JESUS GOMEZ, et al. "Characterization of the lactic acid bacteria in artisanal dairy products." Journal of Dairy Research 64, no. 3 (August 1997): 409–21. http://dx.doi.org/10.1017/s0022029997002185.

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In all, 4379 isolates from 35 products, including 24 artisanal cheeses, were surveyed with a view to identifying strains that could be used as starters in commercial dairy fermentations. Of the isolates, 38% were classified as Lactococcus, 17% as Enterococcus, 14% as Streptococcus thermophilus, 12% as mesophilic Lactobacillus, 10% as Leuconostoc and 9% as thermophilic Lactobacillus. Acid production by the isolates varied considerably. Of the 1582 isolates of Lactococcus and 482 isolates of mesophilic Lactobacillus tested, only 8 and 2% respectively produced sufficient acid to lower the pH of milk to <5·3 in 6 h at 30°C. In contrast, 53, 32 and 13% of Str. thermophilus, thermophilic Lactobacillus and Enterococcus isolates respectively reduced the pH to 5·3. These isolates were found only in some French, Italian and Greek cheeses. Bacteriocins were produced by 11% of the 2257 isolates tested and 26 of them produced broad-spectrum bacteriocins which inhibited at least eight of the ten target strains used, which included lactic acid bacteria, clostridia and Listeria innocua. The most proteolytic of the 2469 isolates tested were Str. thermophilus from Fontina cheese followed by Enterococcus from Fiore Sardo and Toma cheese and thermophilic Lactobacillus from all sources. Exopolysaccharides were produced by 5·3% of the 2224 isolates tested.
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Acar Soykut, Esra. "STREPTOCOCCUS THERMOPHILUS 231-X10 FAJININ KISMİ GENOMİK KARAKTERİZASYONU." GIDA / THE JOURNAL OF FOOD 42, no. 2 (2017): 136–44. http://dx.doi.org/10.15237/gida.gd16080.

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Dargahi, Narges, John Matsoukas, and Vasso Apostolopoulos. "Streptococcus thermophilus ST285 Alters Pro-Inflammatory to Anti-Inflammatory Cytokine Secretion against Multiple Sclerosis Peptide in Mice." Brain Sciences 10, no. 2 (February 23, 2020): 126. http://dx.doi.org/10.3390/brainsci10020126.

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Probiotic bacteria have beneficial effects to the development and maintenance of a healthy microflora that subsequently has health benefits to humans. Some of the health benefits attributed to probiotics have been noted to be via their immune modulatory properties suppressing inflammatory conditions. Hence, probiotics have become prominent in recent years of investigation with regard to their health benefits. As such, in the current study, we determined the effects of Streptococcus thermophilus to agonist MBP83–99 peptide immunized mouse spleen cells. It was noted that Streptococcus thermophilus induced a significant increase in the expression of anti-inflammatory IL-4, IL-5, IL-10 cytokines, and decreased the secretion of pro-inflammatory IL-1β and IFN-γ. Regular consumption of Streptococcus thermophilus may therefore be beneficial in the management and treatment of autoimmune diseases such as multiple sclerosis.
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Muñoz, Susana Vargas, Francisco Quintanilla Guerrero, Maykel González Torres, Ma del Pilar Carreón Castro, and Rogelio Rodríguez Talavera. "Transformation kinetics of fermented milk using Lactobacillus casei (Lc1) and Streptococcus thermophilus: comparison of results with other Inocula." Journal of Dairy Research 84, no. 1 (November 8, 2016): 102–8. http://dx.doi.org/10.1017/s0022029916000613.

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Probiotic-based starter cultures are generally used to produce fermented milks with improved characteristics in the final product. In this study, Lactobacillus casei and Streptococcus thermophilus (Lc1-St) were used as the starter inoculum. The transformation kinetics and properties of the final product were compared with systems produced with other inocula. The Lc1-St inoculum delayed the production of lactic acid from 40 to 70 min (depending on temperature and concentration) when compared to Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus (Lb-St) and Lactobacillus johnsonii and Streptococcus thermophilus (La1-St). The Lc1-St inoculum reached the aggregation system faster (30–80 min) than Lb-St (120–210 min) and La1-St (160–220 min), however, the production of exopolysaccharides and organic phosphates was delayed as a consequence of the lack of synergy between Lc1 and St.
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Arioli, Stefania, Paola Roncada, Anna Maria Salzano, Francesca Deriu, Silvia Corona, Simone Guglielmetti, Luigi Bonizzi, Andrea Scaloni, and Diego Mora. "The relevance of carbon dioxide metabolism in Streptococcus thermophilus." Microbiology 155, no. 6 (June 1, 2009): 1953–65. http://dx.doi.org/10.1099/mic.0.024737-0.

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Streptococcus thermophilus is a major component of dairy starter cultures used for the manufacture of yoghurt and cheese. In this study, the CO2 metabolism of S. thermophilus DSM 20617T, grown in either a N2 atmosphere or an enriched CO2 atmosphere, was analysed using both genetic and proteomic approaches. Growth experiments performed in a chemically defined medium revealed that CO2 depletion resulted in bacterial arginine, aspartate and uracil auxotrophy. Moreover, CO2 depletion governed a significant change in cell morphology, and a high reduction in biomass production. A comparative proteomic analysis revealed that cells of S. thermophilus showed a different degree of energy status depending on the CO2 availability. In agreement with proteomic data, cells grown under N2 showed a significantly higher milk acidification rate compared with those grown in an enriched CO2 atmosphere. Experiments carried out on S. thermophilus wild-type and its derivative mutant, which was inactivated in the phosphoenolpyruvate carboxylase and carbamoyl-phosphate synthase activities responsible for fixing CO2 to organic molecules, suggested that the anaplerotic reactions governed by these enzymes have a central role in bacterial metabolism. Our results reveal the capnophilic nature of this micro-organism, underlining the essential role of CO2 in S. thermophilus physiology, and suggesting potential applications in dairy fermentation processes.
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СВИРИДЕНКО, Г. М., О. М. ШУХАЛОВА, Д. С. ВАХРУШЕВА, and Д. С. МАМЫКИН. "BIOTECHNOLOGICAL TRANSFORMATION OF MILK UNDER THE ACTION OF STREPTOCOCCUS THERMOPHILUS IN CHEESE PRODUCTION." Известия вузов. Пищевая технология, no. 5(389) (October 31, 2022): 19–23. http://dx.doi.org/10.26297/0579-3009.2022.5.4.

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В статье приведены результаты биотрансформации молока, а также оценка влияния микробиологических и биохимических процессов при различных технологических параметрах производства созревающих сыров под действием Streptococcus thermophilus. В рамках проводимых исследований вырабатывались сыры по единой технологической схеме производства полутвердого созревающего сыра Голландский с массовой долей жира в пересчете на сухое вещество 45%. В сырах в качестве исследуемой микрофлоры применялась комбинация штаммов отдельного вида кислотообразующих заквасочных микроорганизмов Streptococcus thermophilus. Проведена оценка степени влияния температуры второго нагревания и условий созревания на протекание физико-химических, биохимических и органолептических процессов и качественные показатели сыра, определяемые уровнем развития и метаболизма используемых заквасочных культур. The article presents the results of milk biotransformation, as well as an assessment of the influence of microbiological and biochemical processes at various technological parameters for the manufacture of ripening cheeses under the influence of Streptococcus thermophilus. As part of the research, cheeses were made according to a single technological scheme for the manufacture of semi-hard ripening Dutch cheese with a mass fraction of fat in terms of dry matter of 45%. In cheeses, a combination of strains of a separate type of acid-forming starter microorganisms of Streptococcus thermophilus. was used as the studied microflora. An assessment was made of the degree of influence of the temperature of the second heating and ripening conditions on the course of physicochemical, biochemical and organoleptic processes and the quality indicators of cheese, determined by the level of development and metabolism of the used starter cultures.
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Hanemaaijer, Laurens, Philip Kelleher, Horst Neve, Charles Franz, Paul de Waal, Noël van Peij, Douwe van Sinderen, and Jennifer Mahony. "Biodiversity of Phages Infecting the Dairy Bacterium Streptococcus thermophilus." Microorganisms 9, no. 9 (August 27, 2021): 1822. http://dx.doi.org/10.3390/microorganisms9091822.

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Streptococcus thermophilus-infecting phages represent a major problem in the dairy fermentation industry, particularly in relation to thermophilic production systems. Consequently, numerous studies have been performed relating to the biodiversity of such phages in global dairy operations. In the current review, we provide an overview of the genetic and morphological diversity of these phages and highlight the source and extent of genetic mosaicism among phages infecting this species through comparative proteome analysis of the replication and morphogenesis modules of representative phages. The phylogeny of selected phage-encoded receptor binding proteins (RBPs) was assessed, indicating that in certain cases RBP-encoding genes have been acquired separately to the morphogenesis modules, thus highlighting the adaptability of these phages. This review further highlights the significant advances that have been made in defining emergent genetically diverse groups of these phages, while it additionally summarizes remaining knowledge gaps in this research area.
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Villani, F., O. Pepe, G. Mauriello, G. Salzano, G. Moschetti, and s. Coppola. "Antilisterial activity of thermophilin 347, a bacteriocin produced by Streptococcus thermophilus." International Journal of Food Microbiology 25, no. 2 (April 1995): 179–90. http://dx.doi.org/10.1016/0168-1605(94)00153-w.

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Mercenier, Annick, and Yves Lemoine. "Genetics of Streptococcus thermophilus: A Review." Journal of Dairy Science 72, no. 12 (December 1989): 3444–54. http://dx.doi.org/10.3168/jds.s0022-0302(89)79506-0.

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Pébay, M., C. Colmin, G. Guédon, J. M. Simonet, and B. Decaris. "Chromosomal genetic instability in Streptococcus thermophilus." Le Lait 73, no. 2 (1993): 181–90. http://dx.doi.org/10.1051/lait:1993216.

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Baccigalupi, Loredana, Gino Naclerio, Maurilio De Felice, and Ezio Ricca. "Efficient insertional mutagenesis in Streptococcus thermophilus." Gene 258, no. 1-2 (November 2000): 9–14. http://dx.doi.org/10.1016/s0378-1119(00)00449-2.

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Perez, Pablo F., Graciela L. de Antoni, and M. Cristina Añon. "Formate Production by Streptococcus thermophilus Cultures." Journal of Dairy Science 74, no. 9 (September 1991): 2850–54. http://dx.doi.org/10.3168/jds.s0022-0302(91)78465-8.

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