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Streptococcus thermophilus is a Gram-positive bacterium that is naturally found in raw milk and is widely used in the production of yogurt and other fermented dairy products due to its ability to ferment lactose into lactic acid. This species is known for its spherical/ovoid cells, which are approximately 0.7-0.9μm in diameter. It plays a crucial role in the fermentation process, contributing to the development of flavor and texture in dairy products.
The health benefits associated with S. thermophilus include the production of antioxidant compounds, potential risk alleviation for some types of cancer, anti-inflammatory effects, antimutagenic effects, and stimulation of the gut immune system. The European Food Safety Authority (EFSA) has officially recognized the mitigating effect of yogurt consumption, which contains S. thermophilus, on lactose maldigestion as a health claim.
However, the probiotic status of S. thermophilus is often debated due to contradictory scientific evidence regarding its ability to survive the human gastrointestinal tract. Some studies have shown that it can survive the transit through the GIT, while others have not. The identification of S. thermophilus from stool samples is also complicated by its phylogenetic similarity to other Streptococcus species, such as S. salivarius and S. vestibularis, which are also found in the human gastrointestinal tract.
The accurate taxonomic identification of S. thermophilus is critical, especially in the context of metagenomics-based studies and intervention studies where S. thermophilus biomasses are administered. The development of molecular or phenotypic tools for accurate identification is essential for the probiotic food and supplement industry, as well as for understanding the true health benefits conferred by this bacterium.
In conclusion, S. thermophilus is an important microorganism in the food industry and potentially in probiotic research, but further studies are needed to confirm its probiotic traits and to develop reliable methods for its identification in the human gut.
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