Results 1 to 10 of about 17,099 (115)

BlpU Is a Broad-Spectrum Bacteriocin in Streptococcus thermophilus [PDF]

Frontiers in Microbiology
Streptococcus thermophilus strain B59671 naturally produces thermophilin 110, a broad-spectrum bacteriocin encoded within the bacteriocin-like peptide (blp) gene cluster, and thermophilin 13 from a separate chromosomal locus.
John A Renye, Phoebe X Qi, Giselle K P Guron   +2 more
exaly   +4 more sources

Advances in Genetic Tools and Their Application in Streptococcus thermophilus [PDF]

Foods, 2023
Streptococcus thermophilus is a traditional starter. Nowadays, key aspects of S. thermophilus physiology have been revealed concerning the phenotypic traits relevant for industrial applications, including sugar metabolism, protein hydrolysis, and the ...
Ruiting Zhao, Zouquan Chen, Jie Liang, Jiaxin Dou, Fangyu Guo, Zhenshang Xu, Ting Wang   +6 more
doaj   +2 more sources

Strengthening phage resistance of Streptococcus thermophilus by leveraging complementary defense systems [PDF]

Nature Communications
CRISPR-Cas and restriction-modification systems represent the core defense arsenal in Streptococcus thermophilus, but their effectiveness is compromised by phages encoding anti-CRISPR proteins (ACRs) and other counter-defense strategies. Here, we explore
Audrey Leprince, Justine Lefrançois, Anne M. Millen, Damian Magill, Philippe Horvath, Dennis A. Romero, Geneviève M. Rousseau, Sylvain Moineau   +7 more
doaj   +2 more sources

The impact of Streptococcus thermophilus IDCC 2201 on gut microbiota and its potential as a prophylactic agent for colorectal cancer [PDF]

Scientific Reports
Colorectal cancer (CRC) is one of the leading causes of cancer-related deaths. The gut microbiota is known to be closely associated with CRC development, interacting with each other and influencing host metabolism.
Eoun Ho Nam, Minjee Lee, Hayoung Kim, Donggyu Kim, Yeji Lee, Young Hoon Jung, Jungwoo Yang, Minhye Shin   +7 more
doaj   +2 more sources

Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation

Food Chemistry: X, 2022
To investigate the effect of lactic acid bacteria fermentation on jujube bioactivity, Streptococcus thermophilus was used to ferment jujube puree. The number of viable bacteria cells, physicochemical properties, phenolics profile and antioxidant capacity
Jing Li, Wenting Zhao, Xin Pan, Fei Lao, Xiaojun Liao, Yong Shi, Jihong Wu   +6 more
doaj   +1 more source

Antibiotic Resistance Profile of Indigenous Streptococcus thermophilus and Lactobacillus bulgaricus Strains Isolated from Traditional Yogurt

Journal of Food Quality, 2023
Antibiotic resistance signifies a safety hazard to public health. Lactic acid bacteria, particularly, Streptococcus thermophilus and Lactobacillus bulgaricus, are useful organisms responsible for dairy fermentation.
Bahareh Moghimi, Maryam Ghobadi Dana, Reza Shapouri, Maryam Jalili   +3 more
doaj   +1 more source

A food-grade vector for Streptococcus thermophilus based on the α-complementation of β-galactosidase

Journal of Dairy Science, 2022
: Streptococcus thermophilus is a common yogurt starter that consumes lactose as its primary carbon source. The enzyme β-galactosidase is essential for the lactose metabolism and the growth of this species.
Z.S. Xu, Y. Liang, J. Kong, S.S. Zhang, X.L. Liu, T. Wang   +5 more
doaj   +1 more source

Streptococcus thermophilus ST285 Alters Pro-Inflammatory to Anti-Inflammatory Cytokine Secretion against Multiple Sclerosis Peptide in Mice

Brain Sciences, 2020
Probiotic bacteria have beneficial effects to the development and maintenance of a healthy microflora that subsequently has health benefits to humans. Some of the health benefits attributed to probiotics have been noted to be via their immune modulatory ...
Narges Dargahi, John Matsoukas, Vasso Apostolopoulos   +2 more
doaj   +1 more source

Milk fermentation by monocultures or co-cultures of Streptococcus thermophilus strains

Frontiers in Bioengineering and Biotechnology, 2022
Direct vat-set starter cultures are the key ingredient for the production of fermented dairy products. The characteristics of the strains used for fermentation determine the fermentation time, texture and flavor of the fermented milk products.
Mei Han, Yanfeng Wu, Xiaojuan Guo, Lili Jiang, Xin Wang, Zhonghui Gai   +5 more
doaj   +1 more source

DEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDESDEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDES

Harčova Nauka ì Tehnologìâ, 2020
On carrying out a screening, phage-resistant strains of Streptococcus thermophilus have been selected.  As producers of exopolysaccharides, they can be used to form the texture of fermented milk and improve the rheological properties of fermented milk ...
O. Naumenko, S. Danylenko, L. Bal-Prylypko, S. Gunko, I. Melnik   +4 more
doaj   +1 more source