S Thermophilus

S. thermophilus is a species of bacteria commonly used in food production. It is a lactic acid bacterium, meaning it produces lactic acid as a byproduct of its metabolism. This bacterium is a key starter culture in the production of yogurt and cheese.

S. thermophilus is primarily used as a probiotic and a fermentation agent in dairy products, most notably yogurt. It helps to ferment lactose (milk sugar) into lactic acid, which gives yogurt its characteristic tangy flavor and thick texture. It is often used in combination with other bacterial cultures like Lactobacillus bulgaricus.

S. thermophilus is generally recognized as safe (GRAS) by the FDA for use in food. It is considered a beneficial microorganism that can contribute to gut health as part of a balanced diet. International bodies like JECFA have evaluated similar bacterial cultures, and their use in fermented foods is widespread and considered safe.