Streptococcus thermophilus in the production of fermented milk

摘要

Among lactic acid bacteria, which participate in the production of dairy products, Streptococcus thermophilus is certainly one of the most important and widespread. This microorganism, solely or in association with other species such as Lactobacillusdelbrueckii subsp. bulgaricus, produces lactic acid which represents the first step in the making of any fermented milk, including probiotic fermented milk added with other health-claimed microorganisms (Bifidobacteria, Lactobacillus acidophilus and Lactobacillus casei).