Loading presentation...

Present Remotely

Send the link below via email or IM


Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.


Streptococcus thermophilus

No description

julie kim

on 2 May 2011

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Streptococcus thermophilus

Streptococcus Thermophilus What is it? Who discovered it and when? What is it used for and in what? Where can you find it? Interesting Facts: Biliography:
http://www.vaxa.com/streptococcus.cfm Emmental cheese Streptococcus thermophilus is a gram-positive bacterium; the cell wall is composed of N-acetylglucosamine (NAG) and N-acetylmuranic acid (NAM), which is bond by ether bonds. This unique structure allows S. thermophilus to endure elevated temperatures, which is useful for many industrial dairy streptococcus thermophilus fermentations. Streptococcus thermophilus is an essential lactic acid bacterium used for commercial purposes, which includes the production of milk, cheese, and other dairy products. In 1907, when Russian biologist and Nobel Prize winner Elie Metchnikoff wrote a book called The Prolongation of Life, he discovered the bacterial strain streptococcus thermophilus was known to promote gastrointestinal health. Streptococcus thermophilus and Lactobacillus bulgaricus, soon became the starter strains used to make yogurt. Today, these two probiotics are still used in the production of true yogurt.

As I mention before, it's in all yogurts, several types of cheese (for example, Emmental, Cheddar, and Italian cheese) and even in milk. It's used for the acid and flavor needed in almost any dairy products. However, you most likely can't find grocery stores that sell dairy products with it because some do not use the appropriate probiotic strains, as these are usually more expensive. By: Julie Kim Kingdom: Bacteria
Phylum: Firmicutes
Class: Bacilli
Order: Lactobacillales
Family: Streptococcaceae
Genus: Streptococcus
Species: Streptococcus salivarius

S. thermophilus (streptococcus thermophilus) supplements have maintained a stable growth rate in children. Children who received S. thermophilus supplements had better growth during a 6-month period than children who did not receive the supplement.
It's efficient in preventing lactose intolerance too in human. When tested in animals it showed stunted growth of tumors.
USDA statistics from 1998 showed that more than 2.24 billion pounds of mozzarella cheese and 1.37 billion pounds of yogurt were produced from S. thermophilus.

It's also known as streptococcus salivarius but its common name is streptococcus thermophilus. You can't find it in nature. It's cultured in a test-tube and it stimulates disease-fighting cells. The bacteria also appear to reduce the amount of nitrite (cancer causing chemical) in the body. Streptococcus Thermophilus What are the negatives/side effects of it? There aren't any real serious side effects of it. There are recent studies indicating that probiotic products such as yogurts could be a cause for obesity trends. Another thing is the cost and value of it and scientists believe not everyone get the benefits of S. thermophilus. Italian cheese Cheddar Yogurt Elie Metchnikoff
Full transcript