Streptococcus salivarius subsp. thermophilus (previous name Streptococcus thermophilus ) is a Gram-positive bacterium and a homofermentative facultative anaerobe, of the Streptococcus viridans viridans group.European Bioinformatics Institute: [http://www.ebi.ac.uk/2can/genomes/bacteria/Streptococcus_thermophilus.html Bacteria Genomes - Streptococcus Thermophilus] It tests negative for cytochrome, oxidase, and catalase, and positive for alpha-hemolytic activity. It is not motile and does not form endospores. It is also classified as a lactic acid bacterium. S. thermophilus is found in fermented milk products, and is generally used in the production of yogurt,Synonyms : Streptococcus salivarius thermophilus, Streptococcus salivarius subsp. thermophilus, NCIMB 8510, NCDO 573, LMG 6896, JCM 17834, DSM 20617, CIP 102303, CCUG 21957, ATCC 19258. Direct sub-taxa of Streptococcus thermophilus: Streptococcus thermophilus 1F8CT, Streptococcus thermophilus ASCC 1275, Streptococcus thermophilus CNCM ...

Targeting definite genomic locations using CRISPR-Cas systems requires a set of enzymes with unique protospacer adjacent motif (PAM) compatibilities. To expand this repertoire, we engineered nucleases, cytosine base editors, and adenine base editors from the archetypal Streptococcus thermophilus CRISPR1-Cas9 (St1Cas9) system. We found that St1Cas9 strain variants enable targeting to five distinct A-rich PAMs and provide a structural basis for their specificities. The small size of this ortholog enables expression of the holoenzyme from a single adeno-associated viral vector for in vivo editing applications. Delivery of St1Cas9 to the neonatal liver efficiently rewired metabolic pathways, leading to phenotypic rescue in a mouse model of hereditary tyrosinemia. These robust enzymes expand and complement current editing platforms available for tailoring mammalian genomes ...

Exopolysaccharides (EPSs) produced by lactic acid bacteria are important for the texture of fermented foods and have received a great deal of interest recently. However, the low production levels of EPSs in combination with the complex media used for growth of the bacteria have caused problems in the accurate analysis of the EPS. The purpose of this study was to find a growth medium for physiological studies of the lactic acid bacterium Streptococcus thermophilus, and to develop a simple method for qualitative and quantitative analysis of EPSs produced in this medium. A semi-defined polysaccharide medium was developed and evaluated on six strains of Streptococcus thermophilus. The EPSs were analysed using a novel protocol incorporating ultracentrifugation for the removal of interfering sugars, hydrolysis and analysis of the monomer composition by High Performance Anion-Exchange Chromatography with pulsed amperometric detection. The medium and analysis method allowed accurate quantification and monomer

The Validation List no. 54 [1] encompasses the following citation: Name: Streptococcus thermophilus (basonym: Streptococcus salivarius subsp. thermophilus) - Proposed as: Revived name - Authors: Schleifer et al. 1991 [2] - Nomenclatural type: ATCC 19258(= NCDO 573). However, Streptococcus thermophilus cannot be a revived name because it appeared in the Approved Lists (1980). Obviously, Streptococcus thermophilus nom. rev. (sic) is erroneously cited in the Validation List no. 54. Publication: Anonymous. Validation list no. 54. Validation of publication of new names and new combinations previously effectively published outside the IJSB. Int J Syst Bacteriol 1995; 45:619-620. ...

One of the primary rRNA binding proteins, it binds directly to 16S rRNA where it helps nucleate assembly of the platform of the 30S subunit by binding and bridging several RNA helices of the 16S rRNA.

p>The checksum is a form of redundancy check that is calculated from the sequence. It is useful for tracking sequence updates.,/p> ,p>It should be noted that while, in theory, two different sequences could have the same checksum value, the likelihood that this would happen is extremely low.,/p> ,p>However UniProtKB may contain entries with identical sequences in case of multiple genes (paralogs).,/p> ,p>The checksum is computed as the sequence 64-bit Cyclic Redundancy Check value (CRC64) using the generator polynomial: x,sup>64,/sup> + x,sup>4,/sup> + x,sup>3,/sup> + x + 1. The algorithm is described in the ISO 3309 standard. ,/p> ,p class=publication>Press W.H., Flannery B.P., Teukolsky S.A. and Vetterling W.T.,br /> ,strong>Cyclic redundancy and other checksums,/strong>,br /> ,a href=http://www.nrbook.com/b/bookcpdf.php>Numerical recipes in C 2nd ed., pp896-902, Cambridge University Press (1993),/a>),/p> Checksum:i ...

TY - CHAP. T1 - Streptococcus. T2 - Streptococcus thermophilus. AU - Hutkins, R.. AU - Goh, Y. J.. PY - 2014/4/2. Y1 - 2014/4/2. N2 - Streptococcus thermophilus is widely used as a starter culture in cheese, yogurt, and other cultured dairy products. Due to its commercial importance, the physiological, ecological, and metabolic properties of S. thermophilus have been well described. In particular, the molecular basis by which carbohydrates are fermented has been defined, including the unique route for lactose transport and metabolism. Exopolysaccharides produced by S. thermophilus are responsible for important functional properties in cultured dairy products and several have been characterized. Protein metabolism and protocooperative growth with dairy lactobacilli also have been studied. The means by which S. thermophilus defends itself against bacteriophage is the subject of much current research, in particular the CRISPR system. Recently, the genomes of several strains of S. thermophilus have ...

TY - JOUR. T1 - Comparative Transcriptomic Analysis of Streptococcus thermophilus TH1436 and TH1477 Showing Different Capability in the Use o f Galactose. AU - Giaretta, Sabrina. AU - Treu, Laura. AU - Vendramin, Veronica. AU - Duarte, Vinicius da Silva. AU - Tarrah, Armin. AU - Campanaro, Stefano. AU - Corich, Viviana. AU - Giacomini, Alessio. PY - 2018. Y1 - 2018. N2 - Streptococcus thermophilus is a species widely used in the dairy industry for its capability to rapidly ferment lactose and lower the pH. The capability to use galactose produced from lactose hydrolysis is strain dependent and most of commercial S. thermophilus strains are galactose-negative (Gal(-)), although galactose-positive (Gal(+)) would be more technologically advantageous because this feature could provide additional metabolic products and prevent galactose accumulation in foods. In this study, a next generation sequencing transcriptome approach was used to compare for the first time a Gal(+) and a Gal(-) strain to ...

Streptococcus thermophilus is a nonpathogenic homofermentative facultative anaerobic lactic acid bacterium with a long history of use in the artisanal and modern industrial manufacture of fermented dairy products, especially yogurt (1). In addition, this commensal bacterium is one of the pioneer colonizers of oral and small intestine mucosal surfaces in newborns (2) and remains predominant in the oropharyngeal (2, 3) and gastrointestinal (4) tracts throughout the human life span. Based on the potential beneficial effects on human health, it is sometimes marketed as a probiotic (5-9).. We here report the genome of Streptococcus thermophilus APC151, a strain isolated from the digestive tract of a marine fish that produces large amounts of gamma-aminobutyric acid (GABA) (10). GABA has been classified as a health-promoting bioactive component in foods and pharmaceuticals (11) due to its function as an antihypertensive and antidiabetic neurotransmitter (11-15).. Genomic DNA was purified using the ...

Streptococcus Thermophilus can improve our health and more so where bowel health is concerned. How? It enhances the overall digestive process. Generally, the bacterium fights harmful microbes which inspire multiple digestive problems such as upset stomach, indigestion, and diarrhea among others. # 5 Alleviating Intestinal Permeability symptoms. Also referred to as loose bowels, this is a condition that occurs where waste products trickle into the blood stream consequently moving through intestinal walls that are diminished. Such concern inspires numerous problems among them Crohns Disease-a type of celiac disease. # 6 Reduces symptoms related to Crohns Disease and Ulcerative Colitis. Ulcerative colitis and Crohns disease are two problems that can be quite annoying and can even debilitate digestive issues. A study carried out on mice using Streptococcus thermophilus indicates that the bacterium considerably reduces inflammation through strengthening intestinal walls and thus minimizing the ...

Streptococcus Thermophilus Freeze Dried Powder manufacturing by JiangSu Wecare Biotechnology Co., Ltd.; Product details of China Streptococcus Thermophilus Freeze Dried Powder.

Abstract - Streptococcus thermophilus is a homofermentative thermophilic lactic species, the most widely used in milk process and dairy technology, such as fermented milks, beverages, yoghurts and cheeses. It is the only urease positive, lactate and flavor compounds (acetaldehyde) production responsible. Acetaldehyde is the main aroma in yoghurts, produced from lactose, glucose, pyruvate converted from threonine and methionine. However, biosynthetic pathways and their regulation are not elucidated. By their resistance to bacteriophages attack, these species are used also in cheeses ripening. However, in all milk technological process, species are used only in mixed culture, associated with thermophilic lactic strain such as Lactobacillus bulgaricus, Lactobacillus helviticus and Bifidobacterium sp, where synergies phenomenon were observed, never in single culture. The study aimed to assess technological behavior of wild Streptococcus thermophilus strains isolated from Algerian raw milk in single ...

The citrate cycle (TCA cycle, Krebs cycle) is an important aerobic pathway for the final steps of the oxidation of carbohydrates and fatty acids. The cycle starts with acetyl-CoA, the activated form of acetate, derived from glycolysis and pyruvate oxidation for carbohydrates and from beta oxidation of fatty acids. The two-carbon acetyl group in acetyl-CoA is transferred to the four-carbon compound of oxaloacetate to form the six-carbon compound of citrate. In a series of reactions two carbons in citrate are oxidized to CO2 and the reaction pathway supplies NADH for use in the oxidative phosphorylation and other metabolic processes. The pathway also supplies important precursor metabolites including 2-oxoglutarate. At the end of the cycle the remaining four-carbon part is transformed back to oxaloacetate. According to the genome sequence data, many organisms seem to lack genes for the full cycle [MD:M00009], but contain genes for specific segments [MD:M00010 M00011 ...

Peptides present in growth media are essential for nitrogen nutrition and optimal growth of lactic acid bacteria. In addition, according to their amino acid composition, they can also directly or indirectly play regulatory roles and influence the global metabolism. This is especially relevant during the propagation phase to produce high cell counts of active lactic acid bacteria used as starters in the dairy industry.. In the present work, we aimed at investigating how the respective compositions of two different yeast extracts, with a specific focus on peptide content, influenced Streptococcus thermophilus metabolism during growth under pH-controlled conditions. In addition to free amino acids quantification, we used a multi-omics approach (peptidomics, proteomics and transcriptomics) to identify peptide initially present in the two culture media, and to follow S. thermophilus gene expression and bacterial protein production during growth. The free amino acid and peptide composition of the two ...

SWISS-MODEL Repository entry for Q03MW6 (EFTS_STRTD), Elongation factor Ts. Streptococcus thermophilus (strain ATCC BAA-491 / LMD-9)

We report the identification and characterization of the eps gene cluster of Streptococcus thermophilus Sfi6 required for exopolysaccharide (EPS) synthesis. This report is the first genetic work concerning EPS production in a food microorganism. The EPS secreted by this strain consists of the following tetrasaccharide repeating unit:--,3)-beta-D-Galp-(1--,3)-[alpha-D-Galp-(1--,6)]-beta-D- D-Galp-(1--,3)-alpha-D-Galp-D-GalpNAc-(1--,. The genetic locus The genetic locus was identified by Tn916 mutagenesis in combination with a plate assay to identify Eps mutants. Sequence analysis of the gene region, which was obtained from subclones of a genomic library of Sfi6, revealed a 15.25-kb region encoding 15 open reading frames. EPS expression in the non-EPS-producing heterologous host, Lactococcus lactis MG1363, showed that within the 15.25-kb region, a region with a size of 14.52 kb encoding the 13 genes epsA to epsM was capable of directing EPS synthesis and secretion in this host. Homology searches ...

Le transfert horizontal déléments génétiques joue un rôle clé dans lévolution des génomes bactériens. Parmi ces éléments, certains sont capables de se transférer par conjugaison, cest le cas des éléments intégratifs conjugatifs (ICE). La relaxase, qui est une protéine essentielle pour ces éléments conjugatifs, est une endonucléase simple brin qui initie le transfert de lélément. Lobjectif de ce stage est la caractérisation du site actif de la relaxase dICESt3, un ICE retrouvé chez Streptococcus thermophilus, et membre dune famille particulièrement représentée au sein des firmicutes. Cette relaxase présente la particularité dappartenir à une nouvelle famille de relaxases (famille MOBT) qui na à ce jour jamais été étudiée biochimiquement. Le site actif de cette relaxase a été muté au niveau de différents résidus susceptibles dêtre impliqués dans lactivité de la protéine, ou indirectement dans la coordination dun cofacteur métallique souvent utilisé

Streptococcus thermophilus ATCC ® 19258™ Designation: NCDO 573 TypeStrain=True Application: Produces aminopeptidase N Quality control strain

In streptococci, entry in competence is dictated by ComX abundance. In Streptococcus thermophilus, production of ComX is transient and tightly regulated during growth: it is positively regulated by the cell-cell communication system ComRS during the activation phase and negatively regulated during the shut-off phase by unidentified late competence gene(s). Interestingly, most S. thermophilus strains are not or weakly transformable in permissive growth conditions (i.e. chemically defined medium, CDM), suggesting that some players of the ComRS regulatory pathway are limiting. Here, we combined mathematical modeling and experimental approaches to identify the components of the ComRS system which are critical for both dynamics and amplitude of ComX production in S. thermophilus. We built a deterministic, population-scaled model of the time-course regulation of specific ComX production in CDM growth conditions. Strains LMD-9 and LMG18311 were respectively selected as representative of highly and weakly

Streptococcus thermophiles is a probiotic that protects intestinal mucous essential to maintaining healthy gut tissues. Learn more benefits and sources of Streptococcus thermophiles.

Here is presented the whole-genome sequence of Streptococcus thermophiles APC151, isolated from a marine fish. This bacterium produces gamma-aminobutyric acid (GABA) in high yields and is biotechnologically suitable to produce naturally GABA-enriched biofunctional yogurt. Its complete genome comprises 2,097 genes and 1,839,134 nucleotides, with an average GC content of 39.1 ...

Please be aware that due to the nature of our probiotic products, we will not be able to receive this item back should you wish to return it. For this reason its advised that you take care when ordering, as we may not be able to offer you a refund.. ...

Probiotika können als Bestandteil eines Lebensmittels oder als Nicht-Lebensmittel-Präparation aufgenommen werden. Die meisten probiotischen Nahrungsmittel finden im Bereich der fermentierten Milchprodukte Verwendung. Joghurt und joghurtähnliche Erzeugnisse sind die bei uns am häufigsten verzehrten fermentierten Milchprodukte. Diese enthalten von Natur aus lebende Milchsäurebakterien, vor allem Laktobacillen und Bifidobakterien. Probiotische Joghurts werden nach gesetzlichen Bestimmungen durch Fermentation - milchsaure Gärung - mit Lactobacillus bulgaricus und Streptococcus thermophilus hergestellt. Beide Keime begünstigen ihr Wachstum gegenseitig [37]. Im Anschluss an die Fermentationsprozesse können noch weitere probiotische Bakterienstämme dem Joghurt zugesetzt werden. Neben probiotischer Butter, Käse und Quarkzubereitungen werden auch andere Lebensmittel mit probiotischen Mikroorganismenkulturen versetzt. Dazu gehören Back- und Süßwaren, Eiscreme, Frühstückszerealien und ...

The Sony LMD-21 is a medical-grade 21-inch LCD monitor, optimized for video endoscopy applications, that meets the stringent medical safety and EMC standards and requirements. The LMD-21 incorporates a superb-quality LCD panel that provides an extremely high level of brightness, contrast, and color depth. The use of Sonys original X-Algorithm technology allows natural reproduction of video images, which is often difficult to achieve on typical LCD monitors. In addition, this monitor provides superior versatility with a variety of signal input capabilities for analog or digital, SD or HD, and DVI-D, as well as user-friendly operational conveniences such as its User Memory functionality. All of these features, together with a compact and light design, make the Sony LMD-21 the monitor of choice in video endoscopy cart installations ...

The SNP within intron 3 of the porcine IGF2 gene (G3072A) plays an important role for muscle growth and fat deposition in pigs. In this study, the StCas9 derived from Streptococcus thermophilus together with the Drosha-mediated sgRNA-shRNA structure were combined to boost the G to A base editing on the IGF2 SNP site, which we called

I just finished a container of Source Naturals Life Flora powder and had very good results. Decided to try the capsules for convenience. I give this to my dog too. I like the combination of flora in this one, especially that is has Streptococcus thermophilus which Im hoping will prevent the recurring strep infection I get in my jaw. I really appreciate iherbs customer service, their low prices and reasonable shipping costs. You may find the same products at a slightly lower cost, but the shipping at other places always makes it more expensive. ...

Thanks for looking to reach out! I try to reply to every single email I get (really!), but sometimes it takes a little while or some messages just fall through the cracks, usually by accident. ...

In South Africa malnutrition exists due to inadequate dietary intake of micronutrients which is one of the major causes of vitamin deficiencies leading to disease. The treatment of malnutrition over the past years has been a considerable burden on the South African economy. Therefore, food fortification is one of the current strategies used to minimize malnutrition by increasing the nutritional value of staple foods. Commercial dairy products and pharmaceutical nutritional products (food supplements) in South Africa have been developed and produced for affluent consumers. Hence the need to develop an affordable fortified dairy product for the majority of South Africans prompted this study aimed at using a naturally fortified kefir beverage with vitamin B12 and folate to increase B-vitamins levels. Since Propionibacterium freudenreichii and Streptococcus thermophilus are known to be good producers of vitamin B12 and folate, respectively, and propionibacteria has the ability to grow ...

Yoghurt bacteria. Coloured scanning electron micrograph (SEM) of the bacteria Streptococcus thermophilus (spherical) and Lactobacillus bulgar- icus (rod-shaped) in live yoghurt. S. thermophilus are Gram-positive bacteria that often form chains as seen here. These thermophile bacteria are capable of living at the high temperatures of 50- 65 degrees Celsius. L. bulgaricus are Gram- positive bacteria that grow in acid media and produce lactic acid from the fermentation of carbohydrates. Both of these bacteria are used in the manufacture of yoghurt. They are added to milk and incubated at a high temperature to produce yoghurt. Magnification: x4,375 at 6x7cm size. - Stock Image B236/0121

Epilac Lowfat Yogurt Powder 48 features in Epi Ingredients SoFlexi powdered mix, which is aimed at the food-to-go market.. The powder can be used in a wide variety of foods, such as ice cream, frozen yogurt, and fillings and icings for bakery products, Epi said.. Same bacteria as in yogurt​. It contains the same live bacteria (Streptococcus thermophilus​ and Lactobacillus bulgaricus​) as the ones found in yogurt, which are claimed to help balance the gut flora and strengthen the immune system.. Epi said that regardless of the chosen application, Epilac Lowfat Yogurt Powder 48 brings natural acidity​ and a pleasant yogurt flavour as well as a smooth creamy texture​ to the end product.. SoFlexi is the first product in Epis SoUnik range, designed to showcase its ingredients offer.. Epi is the dry ingredients division of French dairy co-operative Laïta.. Please click ​here​​ to sign-up for our free monthly Food Ingredients, Health & Nutrition (FIHN) newsletter. ...

Yogurt is really just aged milk, cultured with the bacteria Streptococcus thermophilus and Lactobacillus bulgaricus. Some producers add other cultures, but streptococcus and lactobacillus are what the FDA requires in its definition of yogurt. Yogurts health benefits have long been touted: Not only is it full of calcium and protein, but also the active cultures are said to protect the gastrointestinal tract from infection. Its commonly eaten for breakfast, but its uses go way beyond granola. Note: Look for organic, whole-milk plain yogurt. Most organic brands that are labeled

Whats happening?. Heating the milk pasteurises it. This kills off any bacteria that might compete with your yoghurt-making bacteria. You need to cool the milky slightly before adding the yoghurt-making bacteria, as high temperatures would kill them too!. Yoghurt is made by adding the bacteria Streptococcus thermophilus and Lactobacillus bulgaricus into heated milk. These bacteria arent harmful to humans. The bacteria feed on the lactose in the milk and produce lactic acid as a by-product - this is a type of fermentation. The lactic acid causes the milk to coagulate and thicken. Youve made yoghurt!. ...

Supplementary Information from CRISPR-Cas immunity leads to a coevolutionary arms race between Streptococcus thermophilus and lytic phage

Junjua, M., Galia, W., Gaci, N., Uriot, O., Genay, M., Bachmann, H., Kleerebezem, M., Dary, A. and Roussel, Y. (2014), Development of the recombinase-based in vivo expression technology in Streptococcus thermophilus and validation using the lactose operon promoter. Journal of Applied Microbiology, 116: 620-631. doi: 10.1111/jam.12376 ...

The gene sequence for the circular chromosomes of twelves pecies of streptococci have been sequenced: Streptococcus pneumoniae, Streptococcus agalactiae 2603 V/R , Streptococcus mutans, Streptococcus thermophilus CNRZ1066, Streptococcus thermophilus LMG 18311, and Streptococcus pyogenes. The genome of Streptococcus pyogenes is 1,852,442 base pairs long, containing 1,752 predicted protein-coding genes. Researchers have identified more than 40 virulence-associated genes on the S. pyogenes genome, which fits in with its ability to cause a variety of human diseases. Researchers also found numerous genes that encode proteins that aid in molecular mimicry, when the bacterium disguises itself by posing as a cell that is a part of the host. The genome of S. pneumoniae is 2,038,615 base pairs long with 2,043 predicted protein-coding regions. S. pneumoniae has a high capacity for DNA uptake, and consequently its genome contains many genes that are most likely derived from other bacteria. More than 53% ...

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How is Yogurt Made? The entire manufacturing process of yogurt consists of 4 stages. The first stage is to modify the milk composition to reduce the fat content. Then comes the pasteurization and homogenization. The milk is then cooled down and incubated. Hence, the actual process of fermentation starts. After this, as according to the preference, fruits and other ingredients are added. Yogurt is made from the bacterial fermentation of fresh milk. There are two types of bacterial cultures: Lactobacillus bulgaricus and Streptococcus thermophilus. Then to a heated and pasteurized milk, these cultures are added in small amount, and then incubated at a certain temperature. Here, the process of incubation is necessary and significant in order to maximise the full effect of these bacterial cultures. The lactose or milk sugar is then converted to lactic acid by the bacteria. In this process, we can obtain the tangy taste of yogurt instead of the sweet taste of milk. The yogurt can then be placed to ...

Color enhanced scanning electron micrograph (SEM) of Streptococcus thermophilus (yellow beads) and Lactobacillus bulgaricus (red rods) bacteria in yogurt. Both are probiotic bacteria. Lactobacilli produce bacteriocins which protect humans from pathogenic bacteria. Microscope mag. 7000x, image width W: 11.6 um. - Stock Image B236/0156

A fermentation process is used to make yogurt. Milk contains the sugar lactose; and some bacteria will ferment lactose to produce lactic acid. Yogurt is produced by batch culture, where pasteurized milk has the bacteria Lactobacillus bulgaricus and Streptococcus thermophilus added. The mixture is maintained at a temperature of around 40°C. The bacteria will produce lactic acid by respiration, and this lowers the pH. When it reaches a target, the product is harvested ...

Probiotik adalah bahan pangan tambahan yang mengandung mikroba menguntungkan dalam saluran pencernaan. Ganyong (Canna edulis Ker.) merupakan potensi lokal yang belum dimanfaatkan secara optimal. Pengolahan ganyong menjadi minuman probiotik yang lebih memiliki nilai gizi tinggi diharapkan mampu meningkatkan harga jual ganyong yang masih rendah. Tujuan penelitian ini adalah untuk menentukan konsentrasi susu skim dan sari tepung ganyong yang tepat untuk pembuatan minuman probiotik berdasar uji organoleptik, jumlah bakteri, derajat keasaman (pH) dan kadar gula reduksi. Dalam penelitian ini digunakan variasi konsentrasi susu skim dan sari tepung ganyong 2%, 5%, 8%, 10% (b/v). Difermentasikan menggunakan probiotik Lactobacillus delbrueckii subsp. bulgaricus dan Streptococcus thermophilus subsp. salivarus. 10%:10% (v/v), diinkubasi selama 96 jam suhu 37°C. Diuji dengan parameter uji organoleptik, keasaman (pH), jumlah bakteri, dan kadar gula reduksi. Data dianalisis dengan menggunakan analisis varian

This system is used for the production of ferments for dairy industry, using the following microorganisms: Lactococcuslactis, Streptococcus thermophilus and Candida strains.. The line consists of seeding-fermenter with working volume of 10 and 100 liters and one production fermenter with working volume of 1000 liters; 100, 150 and 1000 l vessels intended for medium preparation, as well as aseptic technological solution and product storage. All fermenters are connected in a technological line via pipelines to ensure cleaning and sterilization with CIP/SIP equipment. Technological line cleaning is performed with two mobile CIP devices. Data collection, processing and documentation is performed with a help of SCADA software, which can be installed on a users computer.. ...

Se reconeis solament coma iogort lo produch resultant de la fermentacion del lach per la multiplicacion dels lactobacils e dels estreptocòcs, que los principals compausants dels iogorts son aqueles dos genres de bactèris. Son eubactèris e dins daquel grop, son de bacèris de lacid lactic. Son anaerobís tolerants a loxigèn, grampositius e fermentatius. Los Lactobacillus bulgaricus se tròban principalament a lo budèl prim. Aumentan las defensas immunitàrias e crèan una barrièra contra Escherichia coli. Sa temperatura optimala de creissença es entre 42 °C e 45 °C. Es aqueste la causa de la diminucion del pH e pòt produire fins a 2,7% dacid lactic. Tanben idroliza las proteïnas, per aquesta rason libèran daminoacids que favorison la creissença de la bacteria Streptococcus thermophillus. Los estreptocòcs se tròban dins laparelh digestiu e produsisson dacid lactic coma principal produch de la fermentacion. Creisson melhor entre 37 °C e 40 °C, mas pòdon resistir a de ...

TY - JOUR. T1 - Galactokinase activity in Streptococcus thermophilus. AU - Hutkins, R.. AU - Morris, H. A.. AU - McKay, L. L.. N1 - Copyright: Copyright 2020 Elsevier B.V., All rights reserved.. PY - 1985. Y1 - 1985. N2 - ATP-dependent phosphorylation of [14C]galactose by 11 strains of Streptococcus thermophilus indicated that these organisms possessed the Leloir enzyme, galactokinase (galK). Activities were 10 times higher in fully induced, galactose-fermenting (Gal+) strains than in galactose-nonfermenting (Gal-) strains. Lactose-grown, Gal- cells released free galactose into the medium and were unable to utilize residual galactose or to induce galK above basal levels. Gal+ S. thermophilus 19258 also released galactose into the medium, but when lactose was depleted growth on galactose commenced, and galK increased from 0.025 to 0.22 μmol of galactose phosphorylated per min per mg of protein. When lactose was added to galactose-grown cells of S. thermophilus 19258, galK activity rapidly ...

Lactobacillus bulgaricus Lactobacillus bulgaricus is a helpful natural bacterium, and a member of the family microflora, that can fight harmful bacteria that may invade your digestive syst

Lactobacillus Bulgaricus Freeze Dried Powder manufacturing by JiangSu Wecare Biotechnology Co., Ltd.; Product details of China Lactobacillus Bulgaricus Freeze Dried Powder.

Definition of Lactobacillus bulgaricus with photos and pictures, translations, sample usage, and additional links for more information.

Sulfur is an essential element for life and the metabolism of organic sulfur compounds plays an important role in the global sulfur cycle. Sulfur occurs in various oxidation states ranging from +6 in sulfate to -2 in sulfide (H2S). Sulfate reduction can occur in both an energy consuming assimilatory pathway and an energy producing dissimilatory pathway. The assimilatory pathway, which is found in a wide range of organisms, produces reduced sulfur compounds for the biosynthesis of S-containing amino acids and does not lead to direct excretion of sulfide. In the dissimilatory pathway, which is restricted to obligatory anaerobic bacterial and archaeal lineages, sulfate (or sulfur) is the terminal electron acceptor of the respiratory chain producing large quantities of inorganic sulfide. Both pathways start from the activation of sulfate by reaction with ATP to form adenylyl sulfate (APS). In the assimilatory pathway [MD:M00176] APS is converted to 3-phosphoadenylyl sulfate (PAPS) and then reduced ...

TY - JOUR. T1 - Exopolysaccharide-producing strains of thermophilic lactic acid bacteria cluster into groups according to their EPS structure. AU - Marshall, V M. AU - Laws, A P. AU - Gu, Y. AU - Levander, F. AU - Rådström, P. AU - De Vuyst, L. AU - Degeest, B. AU - Vaningelgem, F. AU - Dunn, H. AU - Elvin, M. PY - 2001/6. Y1 - 2001/6. N2 - AIMS: To compare galactose-negative strains of Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus isolated from fermented milk products and known to produce exopolysaccharides (EPSs).METHODS AND RESULTS: The structures of the EPSs were determined using nuclear magnetic resonance (NMR) and their genetic relationships determined using restriction endonuclease analysis (REA) and random amplification of polymorphic DNA (RAPD). Similar groupings were apparent by REA and RAPD, and each group produced an EPS with a particular subunit structure.CONCLUSION: Although none of the strains assimilated galactose, all inserted a high proportion ...

Ingredients: (INCI): Sorbitol, Propylene Glycol, Aqua, Sodium Stearate, Sodium Laureth, Sulphate, Sodium Laurate, Sodium Laureth 13 Carboxylate, Sodium Chloride, Glycerine, Caprilic/ Capric Triglyceride, Tetrasodium EDTA, Probiotic, Lactobacillus bulgaricus, 21 amino acids, Panax Ginseng Extract ...

All yogurts are made using the live bacterial starter cultures Lactobacillus delbrueckii subsp. bulgaricus and/ or Streptococcus thermophilus. Historically patients with a low neutrophil count have been advised to avoid yogurt containing live cultures and choose pasteurised products. However, the majority of yogurts are not pasteurised post production. Often where the term pasteurised is found on a yogurt label it relates to the milk used. Hence immunocompromised individuals already (unwittingly) consume live yogurt cultures. Unlike probiotic bacteria, starter cultures cannot survive in the human stomach and are not normal human commensals. These cultures have been used safely since the early 1900s to produce yogurt and are considered by the food industry as non-pathogenic. A literature review in 2004 found no reports linking lactic acid bacteria from fermented milk to infection in humans (22). Therefore previous advice, which considered live yogurt with probiotic cultures, has been revised. ...

Researchers with Victoria University, Melbourne, Australia, learned that supplementing yogurt with soy protein isolate improved the performance of yogurt starter culture and yielded some promising health benefits.. In the supplemented yogurt, lactose metabolism by the yogurt starter culture, including Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842 and Streptococcus thermophilus ST 1342, significantly ATCC 11842 and ST 1342, significantly increased. The researchers also reported that although the supplementation of soy protein isolate altered the ratio of lactic acid to acetic acid by decreasing the lactic acid content and increasing the concentration of acetic acid in the yogurt, it promoted the metabolism of lactose by the yogurt starter during storage. While the viability of both L. delbrueckii ssp.bulgaricus and S. thermophilus decreased, and decreased, their concentrations remained high.. Another important point is that in the supplemented yogurt, the yogurt starter culture was able to ...

This study is related to the isolation and identification of strains of local thermophilic lactic acid bacteria belonging to the species, Streptococcus thermophilus and Lactobacillus bulgaricus. These bacteria can exist under extreme conditions of the digestive tract (acidity and high concentration of bile salts) and have a high capacity to degrade lactose. The aim is to produce yoguort with the bacteria that remain viable and active in the digestive tract, so as to enhance lactase activity at the intolerant lactose. The results also show considerable variations between genera, species and strains of the same species in the decomposition of lactose in pure and mixed cultures (Sc.t5 and Sc.t3, respectively, with 48 and 42%) (YSLB2, YSLB4 and YSLB1, respectively, with 90.44, 87.22 and 84.28%) of initial lactose after 6 h of incubation at 37°C while keeping a level of viability higher than 107 cells/ ml. In the presence of pH (2.5, 4.5 and 6.5), put with or without 0.3% of bile salts, the results ...

Free Online Library: Use ultrasound to release galactosidase from yogurt bacteria and improve viability of probiotics. by Emerging Food R&D Report; Biotechnology industry Business Food and beverage industries Dairy industry Dairy products industry Yogurt

Study Agent. VSL#3 is a probiotic mixture of 8 proprietary strains, namely Streptococcus thermophilus, bifidobacteria (B. breve, B. longum, B. infantis) and lactobacilli (L. paracasei, L. acidophilus, L. delbrueckii subsp bulgaricus, L. plantarum) . The active agent will be supplied as a 4.4g sachet at a dose of 450 billion live bacteria per sachet with maltose and silicon dioxide as excipients.. Placebo will be formulated as identical in appearance and administered according to the same schedule as the active agent. Placebo contains maltose and silicon dioxide as inactive agent.. VSL#3 is a food supplement which has been marketed in Europe since 2002. The study agent needs to be kept refrigerated at all times. It may be kept at room temperature for up to a week without affecting its potency.. Study agent will be supplied by Actial Farmaceutica Lda, Funchal (Portugal). Study design. Double-blind placebo-controlled clinical trial.. Forty consecutive patients with cirrhosis and CD (PHES,-4) and/or ...

Lactobacilli are normal inhabitants of the gastrointestinal tract of man and animals where they are widely considered to exert a number of beneficial roles including immunomodulation, interference with enteric pathogens, and maintenance of a healthy intestinal microflora. Like other lacid acid bacteria they are acid tolerant, cannot synthesize prophyrins and are strictly fermentative with lactic acid as their major metabolic end product. Streptococcus thermophilus is used, along with Lactobacillus spp., as a starter culture for the manufacture of several important fermented dairy foods, including yogurt and mozzarella. Consequently, over 10(21) live cells are ingested annually by the human population. S. thermophilus has an important role as a probiotic, alleviating symptoms of lactose intolerance and other gastrointestinal disorders. Genes coding for metabolic pathways involved in sugar catabolism, protein and peptide utilization, polysaccharide production, the stress response system, and phage ...

NT 290 consists of specifically selected strains of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. lactis, and Lactobacillus helveticus. NT 290 ensures a unif

These data demonstrate the successful adaptation of the CRISPR-Cas prokaryotic immune system as an intracellular eukaryotic antiviral defense. Although other CRISPR-Cas systems can target RNA in archaea (18⇓-20) and bacteria (21), and recently Streptococcus pyogenes Cas9 (SpCas9) has been shown to cleave RNAs in vitro (22), this work demonstrates the reprogramming of a Cas protein (FnCas9) to target RNA within a eukaryotic cell. Intriguingly, we find that orthologous Cas9 proteins from diverse type II CRISPR-Cas families, including S. pyogenes, Streptococcus thermophilus, and Neisseria meningitidis, are also capable of inhibiting HCV during cellular infection (Figs. S7 and S8). This suggests a broader capability of diverse Cas9 proteins to target and associate with RNAs of interest. Our results further demonstrate that FnCas9 inhibition of HCV is PAM-independent, unlike the in vitro RNA-targeting ability of SpCas9, which requires exogenous PAM-encoding oligomers (22). Thus, this method of RNA ...

Knowledge of phage-host interactions at a fundamental level is central to the design of rational strategies for the development of phage-resistant strains that may be applied in industrial settings. Phages infecting lactic acid bacteria, in particular Lactococcus lactis and Streptococcus thermophilus, negatively impact on dairy fermentation processes with serious economic implications. In recent years a wealth of information on structural protein assembly and topology has become available relating to phages infecting Escherichia coli, Bacillus subtilis and Lactococcus lactis, which act as models for structural analyses of dairy phages. In this review, we explore the role of model tailed phages, such as T4 and SPP1, in advancing our knowledge regarding interactions between dairy phages and their hosts. Furthermore, the potential of currently investigated dairy phages to in turn serve as model systems for this particular group of phages is discussed.

Knowledge of phage-host interactions at a fundamental level is central to the design of rational strategies for the development of phage-resistant strains that may be applied in industrial settings. Phages infecting lactic acid bacteria, in particular Lactococcus lactis and Streptococcus thermophilus, negatively impact on dairy fermentation processes with serious economic implications. In recent years a wealth of information on structural protein assembly and topology has become available relating to phages infecting Escherichia coli, Bacillus subtilis and Lactococcus lactis, which act as models for structural analyses of dairy phages. In this review, we explore the role of model tailed phages, such as T4 and SPP1, in advancing our knowledge regarding interactions between dairy phages and their hosts. Furthermore, the potential of currently investigated dairy phages to in turn serve as model systems for this particular group of phages is discussed.

Thermus thermophilus ATCC ® BAA-163D-5™ Designation: Genomic DNA from Thermus thermophilus Strain DSM 7039 TypeStrain=False Application:

50% van de consulten bij de arts betreffen gastro-intestinale klachten (maagzuur, krampen,constipatie, diarree, winderigheid, (…)); de meerderheid van die klachten wordt loutersymptomatisch behandeld en soms moet de patiënt blijvend pillen slikken of drankjes totzich nemen. Voor een blijvend herstel van een gestoorde darmflora zijn vooral deautochtone (de lichaamseigen) darmbewoners van groot belang. In tegenstelling totallochtone micro-organismen zoals de in gewone yoghurt aanwezige lactobacillus bulgaricusen Streptococcus thermophilus die slechts tijdelijk in de darm blijven, zijn de autochtone instaat zich daar ook op langere termijn te handhaven. Wat de normale darmflora betreft, zijnvooral de Lactobacillus acidophilus en Bifidobacterium bifidum van groot belang. Het isondertussen bekend dat de darmflora grondig gestoord kan zijn na gebruik van eenantibioticum. Ook door verkeerde voedingsgewoonten en door stress kan de darm uitevenwicht geraken. Obstipatie en diarree zijn belangrijke ...

1. JOSE CARLOS QUINTELA, ERNST P.,GUNTER A.,VICENTE A.,MIGUEL A. DE P. Structure of Peptidoglycan from Thermus thermophilus HB8. JOURNAL OF BACTERIOLOGY, 1995, Vol. 177. p. 4947-4962. http://www.pubmedcentral.nih.gov/picrender.fcgi?artid=177270&blobtype=pdf 2. Henne A, Bruggemann H, Raasch C, Wiezer A, Hartsch T, Liesegang H, Johann A, Lienard T, Gohl O, Martinez-Arias R, Jacobi C, Starkuviene V, Schlenczeck S, Dencker S, Huber R, Klenk HP, Kramer W, Merkl R, Gottschalk G, Fritz HJ. The genome sequence of the extreme thermophile Thermus thermophilus. Nat Biotechnol. 2004 May, Vol 22. p.547-53. http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=PubMed&list_uids=15064768&dopt=AbstractPlus&holding=f1000%2Cf1000m%2Cisrctn 3. Pantazaki AA, Tambaka MG, Langlois V, Guerin P, Kyriakidis DA. Polyhydroxyalkanoate (PHA) biosynthesis in Thermus thermophilus: purification and biochemical properties of PHA synthase. Mol Cell Biochem. 2003 Dec;254(1-2):173-83. ...

There are different yogurt products on the market and many are heat-treated for stability.. If you make yogurt with active bacteria, they will continue to live and digest the lactose in the milk you started with. This also means the flavour profile of the yoghurt will change over time - most significantly during the first hours or days, but the process wont really stop. This is something yogurt manufacturers have to deal with as well. An easy solution is to kill the bacteria with heat, but of course that means you wont be able to use that yogurt to make more yogurt - there are no live yogurt bacteria present any more.. Laws vary between countries, but for example in Germany, manufacturers are allowed to heat the yogurt to kill the bacteria (but must write heat treated1 on the label). They may or may not choose to do so. On the other hand, keeping the bacteria alive and active allows for marketing the yogurt as especially healthy. Organic manufacturers are generally forbidden to heat their ...

CategoryTree ,Parents= * 1. [[Cellular processes]] ** 1.2. [[Transporters]] ,Neighbours= * 1.2.1. [[ABC transporters]] * 1.2.2. [[Phosphotransferase systems]] * 1.2.3. [[ECF transporter]] * 1.2.4. [[Transporters/ other]] ,Related= [[transport proteins]] ,}} __TOC__ ,br> =Importers= ==Uptake of carbon sources== * [[YurJ]]-([[FrlM]]-[[FrlN]])-[[FrlO]]: uptake of aminosugars * [[AraN]], [[AraP]], [[AraQ]]: uptake of α-1,5-arabinooligosaccharides * [[CycB]], [[GanP]], [[GanQ]]: uptake of galactotriose * [[MdxE]], [[MdxF]], [[MdxG]]: uptake of maltodextrin * [[AmyC]], [[AmyD]], [[MsmE]]: uptake of melibiose (probably) * [[RbsA]], [[RbsB]], [[RbsC]], [[RbsD]]: uptake of ribose * [[RhiL]]-[[RhiF]]-[[RhiG]]: uptake of rhamnose oligosaccharides * [[YtcP]]-[[YtcQ]]-[[YteP]]: uptake of polygalacturonan and rhamnogalacturonan ===ATPase subunit of multiple sugar transport systems=== * [[MsmX]] ==Uptake of amino acids== * [[ArtP]], [[ArtQ]], [[ArtR]]: uptake of arginine * [[TcyJ]], [[TcyK]], [[TcyL]], ...

SWISS-MODEL Repository entry for Q72H87 (DNAA_THET2), Chromosomal replication initiator protein DnaA. Thermus thermophilus (strain HB27 / ATCC BAA-163 / DSM 7039)

The Washington Ecology Department has released These Chemical Evaluations to Support Adding or Delisting Chemicals from the CHCC List. The reporting rule specifies the requirements for…

In processes A and B it is essential to agitate the milk and to adjust the pH to about 6.6; proceed to manufacture the yoghurt as illustrated in Fig. 5.1. Inactivation of the b-galactosidase is achieved by the heat treatment. In process C, the slow rate of acid development by the starter culture gradually reduces the b-galactosidase activity and total activation may occur bel Hydrolysis is only desirable, of course, during the manufacture of fruit/flavoured yoghurt, since plain/natural yoghurts are not sweetened at all. Nevertheless, although a reduction in the level of lactose in natural yoghurt does improve its therapeutic value (Gallagher et al., 1974), current clinical studies confirm that b-galactosidase originating from the starter culture is sufficient for lactose maldigestors, and there is no need to hydrolyse the lactose in the milk base (Rosado et al., 1992; Rosado, 1998; see also Chapter 9). However, work in this field has associated the enhanced activity of S. thermophilus and L. ...

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