Streptococcus thermophilus strains: Multifunctional lactic acid bacteria

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.