Streptococcus thermophilus APC151 Strain Is Suitable for the ... | 全球疫情雷達
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由DMLinares著作·2016·被引用70次—Streptococcusthermophilusisanon-pathogenicandhomofermentativefacultativeanaerobiclacticacid(LAB)bacteriumwithalonghistoryofuseinthe ...
![Streptococcus thermophilus APC151 Strain Is Suitable for the ...](https://i.imgur.com/7bk9Rso.jpg)
Streptococcus thermophilus is a non-pathogenic and homofermentative facultative anaerobic lactic acid (LAB) bacterium with a long history of use in the home-made and modern industrial manufacture of fermented dairy products, especially yogurt (Wu et al., 2014[1]). As a dairy starter, S. thermophilus can rapidly convert lactose into lactic acid, which causes a rapid reduction in pH resulting in coagulation of milk proteins (casein). In addition, this bacterium confers many excellent processing properties to the yogurt, such as flavor, acidity, viscosity, and water holding capacity (Sun et al., 2011[2]).
Since yogurt contains live cultures, it has been considered an ideal vehicle to deliver probiotic and biofunctional ingredients to the gut. Beneficial effects can be provided by classic strains associated with the technological production of the ...
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