Skip to Main content Skip to Navigation
Journal articles

Streptococcus thermophilus: From yogurt starter to a new promising probiotic candidate?

Abstract : Probiotics are defined as live microorganisms that when administered in adequate amount confer a health benefit to the host. To be considered as a probiotic, a bacterial strain must not only be safe but should also survive in the human gastrointestinal tract and exert health benefits on its host. Streptococcus thermophilus is a Gram positive bacterium widely used in dairy fermentations for the production of yogurt and cheese. In contrast with other lactic acid bacteria, the probiotic status of S. thermophilus remains still questioned. This review gives an update of the human trials, in vivo assays in animal models and in vitro experiments, which have assessed the resistance of S. thermophilus to gastrointestinal stresses and have investigated its positive health effects. The underlying mechanisms of action are also described and the probiotic status of the bacterium is debated with respect to the available literature.
Complete list of metadatas

https://hal.univ-lorraine.fr/hal-02450326
Contributor : Laurent Miclo <>
Submitted on : Wednesday, January 22, 2020 - 8:16:15 PM
Last modification on : Tuesday, May 26, 2020 - 1:31:44 PM

Identifiers

Citation

Ophelie Uriot, Sylvain Denis, Maira Junjua, Yvonne Roussel, Annie Dary-Mourot, et al.. Streptococcus thermophilus: From yogurt starter to a new promising probiotic candidate?. Journal of Functional Foods, Elsevier, 2017, 37, pp.74-89. ⟨10.1016/j.jff.2017.07.038⟩. ⟨hal-02450326⟩

Share

Metrics

Record views

266