Streptococcus thermophilus strains: Multifunctional lactic acid bacteria

被引：143

作者：

Iyer, Ramya ^{[1
]}

Tomar, S. K. ^{[1
]}

Maheswari, T. Uma ^{[1
]}

Singh, Rameshwar ^{[1
]}

机构：

[1] Natl Dairy Res Inst, Dairy Microbiol Div, Karnal 132001, Haryana, India

来源：

INTERNATIONAL DAIRY JOURNAL | 2010年 / 20卷 / 03期

关键词：

DELBRUECKII SUBSP BULGARICUS; IN-VITRO; GASTROINTESTINAL TRANSIT; FERMENTATION KINETICS; PROBIOTIC BACTERIA; UREASE BIOGENESIS; FOLATE PRODUCTION; STARTER CULTURES; VOICE PROSTHESES; FUNCTIONAL FOOD;

D O I：

10.1016/j.idairyj.2009.10.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Streptococcus thermophilus has "Generally Recognized as Safe" status and is extensively used for the manufacture of several important fermented dairy foods, including yoghurt and some cheese varieties (Swiss, Limburger, Brick). S. thermophilus also has a number of functional activities Such as production of extracellular polysaccharides, bacteriocins and vitamins. In addition, it also has potential as a probiotic, as demonstrated by various health effects, transient Survival, and moderate adherence in the gastrointestinal tract. Therefore, the natural diversity among S. thermophilus strains with respect to their capacity to produce different metabolites has the potential to be exploited beyond fermentation for lactic acid production. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：133 / 141

页数：9

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