| CAS No.: | N/a |
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| Formula: | N/a |
| EINECS: | N/a |
| Packaging Material: | Carton Box/Fiber Drum |
| Storage Method: | Normal |
| Shelf Life: | 2 Years |
| Samples: |
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| Customization: |
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| Product Name | Streptococcus Thermophilus |
| Appearence | White powder |
| Specification | 5x109-1x1011CFU/G |
| Packing | 1kg/bag or 25kg/drum |
Streptococcus thermophilus and Lactobacillus brevis are essential materials for making yogurt. Studies have shown that this bacterium can only reach the upper part of the small intestine, unlike the bifidobacteria, which can go to the large intestine. Scientists believe that live yoghurt bacteria (Streptococcus thermophilus and Lactobacillus brevis) can help people with lactose intolerance to digest lactose, because both bacteria can produce lactase.
Streptococcus thermophilus is considered a "recognized safety" ingredient and is widely used to produce some important fermented dairy products, including yogurt and cheese (eg Swiss, Limburger). Streptococcus thermophilus also has some functional activities, such as the production of extracellular polysaccharides, bacteriocins and vitamins.
In addition, Streptococcus thermophilus can also be used as a potential beneficial bacteria, and its experiments have demonstrated its health effects, transport activity and certain gastrointestinal adhesion. Therefore, we need to explore the ability of different S. thermophilus to produce different metabolites, not just the amount of lactic acid produced by its fermentation.
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