WebNational Center for Biotechnology Information 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 … See more S. thermophilus is one of the most widely used bacteria in the dairy industry. USDA statistics from 1998 showed that more than 1.02 billion kilograms of mozzarella cheese and 621 million kilograms of yogurt were produced from … See more "Streptococcus" derives from a Greek term meaning "twisted kernel" and refers to the way the bacterium is grouped in chains that resemble a string of beads. "Thermophilus" … See more Although probiotics, in general, are considered safe, there are concerns about their use in certain cases. Some people, such as those with compromised immune systems See more Pathogenic potential The genus Streptococcus includes several pathogenic species, such as S. pneumoniae and S. pyogenes, but food industries consider S. thermophilus non-pathogenic. S. thermophilus is believed to have developed … See more
Dairy Special Issue : Tailoring Physical Properties of Fermented ...
WebApr 10, 2024 · Some lactic acid bacteria (LAB) are capable of producing exopolysaccharides (EPS), which can be used in the dairy industry to reduce syneresis and improve the viscosity and texture of fermented products. The aim of the present study was to screen the EPS-producing capacity of 123 LAB strains isolated from fermented foods to search for those … WebNov 1, 2003 · Streptococcus thermophilus 1275 was grown in 10% (wt/vol) RSM at 37°C over 24 h at a constant pH of 4.5, 5.5, or 6.5. There appeared to be a relationship between pH, EPS production and the bacterial growth. There was a significant difference in EPS production between pH 4.5, 5.5, and 6.5 after 24 h of fermentation ( P < 0.05). closest 67mm lens hood
Proteomic analysis reveals potential factors associated with
Web符 恒，袁 爽，陈 杰，赵 宁，刘永峰 (陕西师范大学食品工程与营养科学学院，陕西西安710062) 近年来，随着人民生活水平的提高，越来越多的乳制品进入人民的生活，其中由新鲜牛奶发酵成的酸奶由于其丰富的营养、特殊的风味和口感以及消除了部分人群由于原奶中乳糖引起的“乳糖不耐症”等 ... WebJul 20, 2024 · In Streptococcus thermophilus, EpsC is a polysaccharide co-polymerase which is involved in determining the chain length of EPS synthesized by the Wzx/Wzy … WebWe report the identification and characterization of the eps gene cluster of Streptococcus thermophilus Sfi6 required for exopolysaccharide (EPS) synthesis. This report is the first … closest aaa near me location