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Fermentation: Streptococcus thermophilus is used in the production of several fermented dairy products, including yogurt and cheese. It converts lactose, the sugar present in milk, into lactic acid through the process of fermentation. This acidification contributes to the characteristic flavor, texture, and preservation of these dairy products.
Digestion of lactose: Streptococcus thermophilus produces the enzyme lactase, which can help break down lactose in dairy products. This can be beneficial for individuals who have lactose intolerance, as the breakdown of lactose by lactase reduces the symptoms associated with lactose intolerance.
Probiotic properties: While Streptococcus thermophilus is not typically considered a probiotic, it exhibits some probiotic characteristics. It can survive passage through the gastrointestinal tract, support digestive health, and contribute to a balanced gut microbiota when consumed.
Nutritional content: Streptococcus thermophilus is a source of various nutrients and bioactive compounds. It provides vitamins, such as B vitamins, and produces peptides with potential health benefits, including antioxidant and antimicrobial properties.
Food safety: Streptococcus thermophilus is generally recognized as safe and widely used in the food industry. It has a long history of safe consumption and is considered non-pathogenic.
