Streptococcus thermophilus

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Streptococcus thermophilus is a thermophilic, lactic acid bacterium commonly used in the dairy industry for yogurt and cheese production. It is characterized by its ability to ferment lactose, producing lactic acid, which contributes to the flavor and texture of fermented dairy products.

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Dual functionality of triticale as a novel dietary source of prebiotics with antioxidant activity in fermented dairy products

by Farah Hosseinian

2012, Plant foods for human nutrition (Dordrecht, Netherlands)

The objectives of this study were to: (i) define the optimum concentration of triticale bran (TB) that can be incorporated in yogurt, (ii) evaluate the prebiotic effects of TB on microbial viability, pH and total titratable acidity (TTA)... more

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Antibacterial Activity of Biosurfactant extracted from Streptococcus thermophilus and Its effect on some Biochemical Parameters in Male Rats

by Caspian Journal of Environmental Sciences

2022, Caspian Journal of Environmental Sciences

Streptococcus Thermophilus belongs to the group of lactic acid bacteria. The current study aims to identify the role of the biosurfactant produced by S. thermophilus bacteria, showing its importance in limiting the growth of pathogens and... more

Antibacterial Activity of Biosurfactant extracted from Streptococcus thermophilus and Its effect on some Biochemical Parameters in Male Rats Batool Shakir Abed Almjalawi’’, Thoalffakar A. Alhamed?, Ahmed Abdulkareen Almutteari *

Table 1. Numbers and percentages of bacteria isolated from different clinical infections. The isolates of Staphylococcus aureus were considered as the highest infection rate among pathogenic gram- negative bacteria, followed by Pseudomonas aeruginosa. The isolates of S$. aureus exhibited a difference in the rates of its isolation from different disease samples due to the variation in the disease samples under study. Ea eee ORT A NEAT STN eA TNT TR RE, STMT CRN TTT 5 is, <> eas 42 infected samples were obtained, and were distributed between 16, 11 and 15 for urine, sputum and wound samples, respectively. The results of phenotypic, microscopic examinations and biochemical tests showed the infection of Gram-positive and Gram-negative bacteria, and according to the use of API Staph, API 20E, and Vitek 2 Compact System. The results in Table 1 show that the highest percentage of infection was with Staphylococcus aureus (12; 28.57%), followed by Pseudomonas aeruginosa (9; 21.43%), Escherichia coli (8; 19.05%), Klebsiella pneumonia (6; 14.29%) and Proteus mirabilis (4; 9.52%), while the lowest percentage of bacteria belonged to Staphylococcus epidermidis (3; 7.14%).

Table 2. Chemical detection of active groups of biosurfactant produced from S. thermophilus Isolated from iraqi local cheese.

Table 3. Antibacterial activity of the biosurfactant against pathogenic bacteria isolated from different clinical infections. Note: * the level of probability (P < 0.05) (P < 0.001). The letters (a ab c) represent significant differences between the first and third foci, as well as between the second and third, while the results did not show significant differences between the first and second foci at the level of probability (P < 0.05; P < 0.001). = significant at p < 0.05, **significant at p < 0.001; The letters (a b c) represent the presence of significant differences between all three concentrations at

Table 4. Effects of biosurfactant produced by S. thermophiles bacteria on some biochemical parameters According to the results obtained, it was indicated that the biosurfactant reduces the level of cholesterol in the blood serum. The decrease in serum cholesterol is due to the fact that the biosurfactant contains phenolic substances, which are antioxidants and work to reduce fat cells when they affect the cholesterol synthesis process, hence reduces its manufacture. Also, the antioxidant substance raises the good HDL-C and reduces the bad LDL- ’ al

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