Streptococcus Thermophilus5
Streptococcus Thermophilus5
Streptococcus Thermophilus5
Health benefits
S. thermophilus is the most used bacteria in the food industry, and according to
the USDA statistics from 1998, it was utilized to produce more than 1.02 billion
kg of mozzarella and 621 million kg of yogurt. Even though Streptococcus also
has pathogenic strains, the food industry uses the safest bacterium from all the
species, and it is even thought to have beneficial effects over the health.
S. thermophilus taken as live cultures help those who are lactose intolerant
digest dairy products. The bacteria have the function of breaking down lactose,
the sugar enzyme found in milk that lactose-intolerants cannot digest.
The yogurt production process has several beneficial effects over the digestive
system. The good bacteria break down lactose, the sugar in the milk and
transform it into lactic acid, very well received by those who are lactose
intolerant. The lactic acid also diminishes pH levels and results in the milk
turning bitter and curdling. This also stops the development of bacteria that
produce food poisoning.
A recent research study had proven that children who took the supplements
based on these bacteria had a stable growth rate for a 6-month period, as
opposed to those who didnt take any supplement.