Back العقدية الحراريه ARZ Streptococcus thermophilus Bulgarian Streptococcus thermophilus Catalan Streptococcus thermophilus Danish Streptococcus thermophilus German Streptococcus thermophilus Spanish Streptococcus thermophilus Basque Streptococcus thermophilus French Streptococcus salivarius subsp. thermophilus Hungarian Streptococcus thermophilus Italian
| 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[1] | |
| Synonyms | |
|
Streptococcus salivarius subsp. thermophilus (Orla-Jensen, 1919) Farrow et Collins 1984 | |
Streptococcus thermophilus formerly known as Streptococcus salivarius subsp. thermophilus[2][1] is a gram-positive bacterium, and a fermentative facultative anaerobe, of the viridans group.[3] It tests negative for cytochrome, oxidase, and catalase, and positive for alpha-hemolytic activity.[3] It is non-motile and does not form endospores.[3] S. thermophilus is fimbriated.[4]
It is also classified as a lactic acid bacterium.[5] S. thermophilus is found in fermented milk products and is generally used in the production of yogurt,[6] 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.[7] 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).[8]
- ^ a b "Validation of the Publication of New Names and New Combinations Previously Effectively Published Outside the IJSB: List No. 54". International Journal of Systematic Bacteriology. 45 (3): 619–620. July 1995. doi:10.1099/00207713-45-3-619.
- ^ Tannock, Gerald W., ed. (2005). Probiotics And Prebiotics: Scientific Aspects. Caister Academic Press. p. 43. ISBN 978-1-904455-01-1. Retrieved 31 March 2014.
- ^ a b c "Bacteria Genomes – Streptococcus Thermophilus". European Bioinformatics Institute. Archived from the original on 19 February 2013.
- ^ "Streptococcus_salivarius".
- ^ Courtin, P.; Rul, F. O. (2003). "Interactions between microorganisms in a simple ecosystem: yogurt bacteria as a study model". Le Lait. 84 (1–2): 125–134. doi:10.1051/lait:2003031.
- ^ Kiliç, A. O.; Pavlova, S. I.; Ma, W. G.; Tao, L. (1996). "Analysis of Lactobacillus phages and bacteriocins in American dairy products and characterization of a phage isolated from yogurt". Applied and Environmental Microbiology. 62 (6): 2111–6. Bibcode:1996ApEnM..62.2111K. doi:10.1128/AEM.62.6.2111-2116.1996. PMC 167989. PMID 8787408.
- ^ Sieuwerts, S.; Molenaar, D.; Van Hijum, S. A. F. T.; Beerthuyzen, M.; Stevens, M. J. A.; Janssen, P. W. M.; Ingham, C. J.; De Bok, F. A. M.; De Vos, W. M.; Van Hylckama Vlieg, J. E. T. (2010). "Mixed-Culture Transcriptome Analysis Reveals the Molecular Basis of Mixed-Culture Growth in Streptococcus thermophilus and Lactobacillus bulgaricus". Applied and Environmental Microbiology. 76 (23): 7775–7784. Bibcode:2010ApEnM..76.7775S. doi:10.1128/AEM.01122-10. PMC 2988612. PMID 20889781.
- ^ Lyn C. Radke-Mitchel; W. E. Sandine (1986). "Influence of Temperature on Associative Growth of Streptococcus therrnophilus and Lactobacillus bulgaricus". J. Dairy Sci. 69 (10): 2558–2568. doi:10.3168/jds.S0022-0302(86)80701-9. PMID 3805441.