Active Cultures With Streptococcus Thermophilus
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What it is
Streptococcus thermophilus is a bacterium commonly used as a starter culture in the production of yogurt and cheese. It is a lactic acid bacterium that ferments lactose (milk sugar) into lactic acid, which contributes to the texture and flavor of dairy products. It is naturally found in the digestive tracts of humans and animals.
Why it's used
This bacterium is added to dairy products like yogurt and cheese to ferment milk sugars and produce lactic acid. This process thickens the product, gives it a tangy flavor, and helps preserve it. It is often used in combination with other bacterial cultures, such as Lactobacillus bulgaricus, in yogurt production.
Health notes
Streptococcus thermophilus is recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. It is considered a probiotic, meaning it may provide health benefits when consumed in adequate amounts, such as aiding digestion. International bodies like the European Food Safety Authority (EFSA) have also evaluated its use in food. Research into the specific health effects of probiotics is ongoing.
Allergen info
Streptococcus thermophilus itself is not a major allergen. However, it is typically grown in a milk-based medium, so trace amounts of milk may be present. It is not a source of gluten.