What is the role of thermophilic streptococcus

Streptococcus thermophilus is an essential ingredient for making yogurt. Research has shown that this type of streptococcus can reach the upper half of the human small intestine. It is a living yogurt bacterium that can help people with lactose intolerance digest lactose. It has the function of improving the intestinal microenvironment. It also has certain effects in regulating blood pressure and preventing and fighting cancer. It has the function of delaying aging and improving the body's disease resistance.

1. Improve intestinal microenvironment

It lowers the intestinal pH, promotes intestinal peristalsis, prevents the colonization of pathogens, and secretes bacteriocins to inhibit the growth of pathogens.

2. Regulate blood pressure

It inhibits the activity of cholesterol synthase and reduces the cholesterol content in serum. Its bacterial fermentation products can regulate and control blood pressure.

3. Anticancer Effects

The polysaccharides, bacteriocins, and lactic acid produced have anti-tumor activity, which can inhibit the growth of tumor cells by activating the immune system.

Cell mutations to resist tumorigenesis.

4. Delaying aging

The production of superoxide dismutase (SOD) can remove excess superoxide anion free radicals produced during metabolism in the body,

Slow down aging.

5. Lactic acid production

The degradation of lactose requires a special enzyme called β-galactosidase. People who are lactose intolerant lack this

An enzyme. Streptococcus thermophilus is a bacterium that produces β-galactosidase, so it can help digest lactose.

6. Tolerance to gastric acid and bile salts

The survival rate of thermophilic Streptococcus in an acidic solution of pH=6.8 is 100%, the survival rate in an acidic solution of pH=4 is about 75%, and the survival rate in an acidic solution of pH=3 is about 70%.

S. thermophilus can survive in the presence of relatively high concentrations of bile and should therefore be able to reach the distal small intestine without being damaged by bile.

7. Shorten the curdling time of yogurt

The application of thermophilic Streptococcus in fermented yogurt can greatly shorten the coagulation time of yogurt. Non-thermophilic streptococcus fermented yogurt

The coagulation time of fermented yogurt with thermophilic streptococcus is 6h~8h, and the coagulation time of fermented yogurt with thermophilic streptococcus can be controlled within 5h, which is beneficial to the process.

Industrialized production.

8. Increase yogurt viscosity

Streptococcus thermophilus can produce a large amount of exopolysaccharide (EPS) during the fermentation process.

Polymers act as thickeners and gelling agents to increase the viscosity of fermented milk and improve the quality of yogurt.