Streptococcus Thermophilus

DS016

Require

Grade Food grade

MOQ 1 kg (Depending on The Situation)

Sample Available

Specification 1 kg/bag, 25 kg/drum or upon requirements

Shelf Life 24 months

Storage Frozen and light-proof

Package Foil bag, Cardboard drum, Carton, or Customized

Product Description

Streptococcus thermophilus (S. thermophilus), formerly known as Streptococcus salivarius subsp. thermophilus, is a kind of probiotic bacteria that exists in the intestines. It can produce lactic acid, and help the body break down food and promote the absorption of certain nutrients. It is a Gram-positive bacterium and a fermentative facultative anaerobic bacterium, non-motile and does not form endospores. S. thermophilus not only improves the function of the gastrointestinal tract, but it can also help improve the symptoms of lactose intolerance, reduce gut inflammation, and improve overall immunity.

Product Name	*Streptococcus thermophilus*
Appearance	White or slightly yellow powder
Product Type	Freeze dried probiotics powder
Odor	Characteristic
Tasted	Characteristic
The content of active substances	90%+
Potency	10-100 billion CFU/g
Mesh	Pass 80 Mesh
Mositure Content	7.0% Max
Coliform group	3 mpn/g Max

Health Benefits

Improves the digestive system

S. thermophilus can withstand the severe environment of the gastrointestinal tract without being harmed by bile or stomach acid. Through its probiotic properties, S. thermophilus promotes beneficial bacteria growth, and regulates intestinal flora for better digestion. It also can significantly improve irritable bowel syndrome (IBS) symptoms when consumed in combination with other probiotics such as Bifidobacteria bifidum.

Improve immunity

S. thermophilus has also shown beneficial effects on the immune system, which defends against harmful agents that invade the gastrointestinal and urogenital system, and decreases pathogen activity, improving overall health.

Health Benefits

Uses

S. thermophilus is the most common yogurt starter strain. Due to its thermotolerant properties, S. thermophilus can withstand high fermentation and processing temperatures in the production of yogurt and cheese. As a result, it is often used with Lactobacillus bulgaricus in fermented dairy products. The two promote each other through symbiosis, greatly improving the quality of yogurt to give the product a superior texture profile and flavor.

In addition to dairy products, S. thermophilus can also be used in dietary supplements to provide some health benefits.

Note: Parameters listed on the page should be used as a guideline only, and could vary depending on production batches. Please refer to the actual product.

Our products and services are for research use only and cannot be used for any clinical purposes.

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