Streptococcus thermophilus

General Information

Streptococcus thermophilus is a fascinating microorganism primarily known for its significant role in the dairy industry. This bacterium is a key player in the production of yogurt and cheese, where it contributes to the fermentation process by converting lactose into lactic acid. This acidification process not only helps in the preservation of dairy products but also imparts a characteristic tangy flavor and improves the texture. One of the most interesting aspects of S. thermophilus is its ability to thrive at higher temperatures compared to many other lactic acid bacteria, with an optimal growth temperature around 45°C. This thermophilic nature makes it particularly valuable in industrial applications where higher temperatures can speed up fermentation processes and reduce the risk of contamination by other microorganisms. From a research perspective, S. thermophilus is notable for its relatively simple and well-characterized genome, which has been extensively studied to understand its metabolic pathways and genetic regulation. This has made it a model organism for studying the genetics and physiology of lactic acid bacteria. Moreover, S. thermophilus has been found to possess probiotic properties, contributing to gut health by enhancing the gut microbiota and potentially improving lactose digestion in individuals with lactose intolerance. Its ability to produce exopolysaccharides also adds to its functional benefits, as these compounds can improve the texture and viscosity of fermented products and may have health-promoting effects. In summary, Streptococcus thermophilus is a microorganism of great industrial and scientific interest due to its role in dairy fermentation, thermophilic nature, well-characterized genome, and potential health benefits.

Streptococcus thermophilus is a thermophilic bacterium that plays a crucial role in the dairy industry, particularly in the production of yogurt and various cheeses. This organism is known for its ability to thrive at elevated temperatures, typically between 42°C and 45°C, which makes it an essential starter culture in the fermentation process. Its unique metabolic capabilities allow it to efficiently convert lactose into lactic acid, contributing to the tangy flavor and thick texture of yogurt. One of the most interesting aspects of S. thermophilus is its symbiotic relationship with other lactic acid bacteria, such as Lactobacillus delbrueckii subsp. bulgaricus. This partnership enhances the fermentation process, leading to improved product quality and consistency. The presence of S. thermophilus not only aids in acidification but also helps in the development of desirable sensory attributes in fermented dairy products. From a research perspective, Streptococcus thermophilus is valuable for its genetic and metabolic diversity, which can be harnessed for biotechnological applications. Studies have shown that it possesses a range of enzymes that can be utilized in food processing and preservation. Additionally, its probiotic potential is being explored, as it may contribute to gut health and enhance the immune response in humans. The organism's ability to survive in harsh conditions, such as low pH and high temperatures, makes it a model organism for studying stress responses in bacteria. Overall, Streptococcus thermophilus is not only a key player in the dairy industry but also a subject of interest in microbiological research, with implications for food science, health, and biotechnology.

Taxonomy

Superkingdom: Bacteria

Phylum: Bacillota

Class: Bacilli

Order: Lactobacillales

Family: Streptococcaceae

Genus: Streptococcus

Species: Streptococcus thermophilus

NCBI ID

1308

Genome Info

FTP Path:
ftp.ncbi.nlm.nih.gov/genomes/all/GCA/903/886/475/GCA_903886475.1_Streptococcus_thermophilus_CIRM_65

File for sequence-based predictions:
GCA_903886475.1_Streptococcus_thermophilus_CIRM_65_genomic.fasta

Descriptions

Clinical Implications and Relevance

Source: gpt-4o-mini-2024-07-18

The bacterium Streptococcus thermophilus is a lactic acid bacterium commonly used in the dairy industry, particularly in the production of yogurt and cheese. Its role in human health is primarily associated with its probiotic properties, which can contribute to gut health and digestive wellness. Research has shown that S. thermophilus can enhance the immune response and may help in the management of lactose intolerance by aiding in the digestion of lactose. In terms of pathogenicity, S. thermophilus is generally considered non-pathogenic and is recognized for its safety in food applications. However, there have been rare cases where it has been implicated in infections, particularly in immunocompromised individuals, although these instances are not well-documented. One of the significant clinical implications of S. thermophilus is its potential role in antimicrobial resistance. While it is not typically associated with antibiotic resistance, the use of probiotics in clinical settings raises concerns about the transfer of resistance genes from foodborne bacteria to pathogenic strains. Moreover, S. thermophilus is being studied for its potential applications in therapeutics, including its use in the development of functional foods and dietary supplements aimed at improving intestinal microbiota and overall health. Its ability to produce bioactive compounds during fermentation may also have beneficial effects on human health, including anti-inflammatory properties. In summary, Streptococcus thermophilus is primarily recognized for its beneficial effects in food production and potential health benefits, while its role in infections and antimicrobial resistance remains limited and requires further investigation.

Habitat and Ecological Niches

Source: gpt-4o-mini-2024-07-18

Streptococcus thermophilus is a thermophilic bacterium commonly associated with various dairy environments and plays a crucial role in the production of fermented dairy products, particularly yogurt and cheese. This microorganism thrives in warm, nutrient-rich environments where temperatures typically range from 42°C to 45°C (107.6°F to 113°F). Its ability to withstand high temperatures makes it a key player in the fermentation process, contributing to the texture and flavor of dairy products. In its natural habitat, S. thermophilus often coexists with other lactic acid bacteria, forming a complex microbial community. This symbiotic relationship enhances the fermentation process, as these bacteria can utilize each other's metabolic byproducts. The presence of S. thermophilus not only aids in the acidification of milk but also helps in the preservation of dairy products by inhibiting the growth of spoilage organisms and pathogens through the production of lactic acid. Furthermore, S. thermophilus is known for its probiotic properties, which can contribute to gut health when consumed. Its interactions with the human microbiome can lead to beneficial effects, such as improved digestion and enhanced immune response. Overall, Streptococcus thermophilus exemplifies the intricate relationships within dairy ecosystems and highlights the importance of microorganisms in food production and health.

Industrial Application

Source: gpt-4o-mini-2024-07-18

The microorganism Streptococcus thermophilus is widely recognized for its industrial applications primarily in the dairy industry, particularly in the production of yogurt and cheese. This bacterium plays a crucial role in the fermentation process, where it converts lactose into lactic acid, contributing to the texture and flavor of dairy products. Its ability to thrive at elevated temperatures makes it particularly valuable in the production of thermophilic dairy products. In addition to dairy, Streptococcus thermophilus has potential applications in biotechnology. It is used as a starter culture in the production of various fermented foods, enhancing the nutritional profile and probiotic content of these products. The bacterium's metabolic activities can also be harnessed for the production of bioactive compounds, which have implications in pharmaceutical development. Furthermore, Streptococcus thermophilus is being explored for its role in waste management. Its ability to degrade lactose and other organic materials can be utilized in the treatment of dairy waste, promoting biodegradation and reducing environmental impact. This application is particularly relevant in regions with high dairy production, where waste management is a significant concern. Overall, Streptococcus thermophilus demonstrates a range of notable industrial applications, particularly in food production, biotechnology, and waste management, making it a valuable microorganism in various sectors.

Phenotypes and Predictions

The table shows the phenotypes and predictions. Cell colors indicate the class of the value. When literature-based data is available, a checkmark (✓) indicates a correct prediction, while an ✗ indicates an incorrect prediction.

Literature-based phenotypes: 10

LLM predicted phenotypes: 3

Phenotype	High-quality annotation	google/gemini-flash-1.5	google/gemini-pro	google/gemini-pro	google/gemma-7b-it	mistralai/mistral-7b-instruct	meta-llama/llama-3-70b-instruct:nitro	openai/gpt-3.5-turbo-0125	openai/gpt-3.5-turbo-0125	mistralai/mixtral-8x7b-instruct:nitro	perplexity/llama-3-sonar-small-32k-chat	anthropic/claude-3.5-sonnet	anthropic/claude-3-haiku:beta	google/gemini-pro-1.5	meta-llama/llama-3-8b-instruct:nitro	meta-llama/llama-3-8b-instruct:nitro	openai/gpt-4	openai/gpt-4	microsoft/wizardlm-2-8x22b	microsoft/wizardlm-2-8x22b	microsoft/phi-3-mini-128k-instruct	microsoft/phi-3-mini-128k-instruct	google/palm-2-chat-bison-32k	google/palm-2-chat-bison-32k	openchat/openchat-7b	openchat/openchat-7b	openai/gpt-4o	openai/gpt-4o
Motility	N/A	false	false	false	true	false	false	false	false	false	false	false	false	false	false	false	false	false	false	false	false	false	false	false	false	false	false	false
Gram staining	gram stain positive	gram stain positive ✓	N/A	gram stain positive ✓	gram stain negative ✗	gram stain positive ✓	gram stain positive ✓	N/A	gram stain positive ✓	gram stain positive ✓	gram stain positive ✓	gram stain positive ✓	gram stain positive ✓	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain negative ✗	N/A	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain positive ✓
Aerophilicity	aerobic	facultatively anaerobic ✗	facultatively anaerobic ✗	facultatively anaerobic ✗	N/A	facultatively anaerobic ✗	facultatively anaerobic ✗	facultatively anaerobic ✗	facultatively anaerobic ✗	facultatively anaerobic ✗	N/A	N/A	N/A	N/A	aerotolerant ✗	aerotolerant ✗	facultatively anaerobic ✗	facultatively anaerobic ✗	aerotolerant ✗	aerotolerant ✗	aerotolerant ✗	aerotolerant ✗	N/A	N/A	N/A	N/A	N/A	N/A
Extreme environment tolerance	TRUE	false ✗	false ✗	false ✗	true ✓	false ✗	true ✓	false ✗	false ✗	false ✗	false ✗	true ✓	true ✓	false ✗	false ✗	false ✗	false ✗	false ✗	false ✗	false ✗	false ✗	false ✗	false ✗	false ✗	false ✗	false ✗	false ✗	false ✗
Biofilm formation	N/A	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	false	false	true	true	true	true	true	true
Animal pathogenicity	FALSE	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	true ✗	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	true ✗	true ✗	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓
Biosafety level	biosafety level 1	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 2 ✗	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 2 ✗	biosafety level 2 ✗	biosafety level 1 ✓	biosafety level 1 ✓
Health association	N/A	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true
Host association	TRUE	true ✓	true ✓	true ✓	false ✗	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	false ✗	false ✗	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓
Plant pathogenicity	FALSE	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓
Spore formation	FALSE	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓
Hemolysis	beta	gamma ✗	gamma ✗	gamma ✗	alpha ✗	N/A	N/A	gamma ✗	gamma ✗	N/A	beta ✓	gamma ✗	alpha ✗	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A
Cell shape	coccus	coccus ✓	coccus ✓	coccus ✓	bacillus ✗	coccus ✓	coccus ✓	coccus ✓	coccus ✓	coccus ✓	coccus ✓	coccus ✓	coccus ✓	coccus ✓	coccus ✓	coccus ✓	coccus ✓	coccus ✓	coccus ✓	coccus ✓	coccus ✓	coccus ✓	coccus ✓	coccus ✓	coccus ✓	coccus ✓	coccus ✓	coccus ✓

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