Streptococcus thermophilus

Streptococcus thermophilus is a bacterium commonly found in the human gut and used as a starter culture in the production of fermented dairy products. It is typically grown in a laboratory setting and then added to milk to initiate the fermentation process.

This bacterium is primarily used as a probiotic culture in the manufacture of yogurts and other fermented dairy products. It plays a key role in converting lactose into lactic acid, which thickens the milk and gives it its characteristic tangy flavour and texture.

Streptococcus thermophilus is authorised as a food additive in Great Britain and is listed on the Register of Food Additive Authorisations. It is considered a 'live culture' and is often consumed for its potential probiotic benefits, though scientific evidence for specific health outcomes in humans at typical intake levels is still developing. EFSA has evaluated cultures of lactic acid bacteria, including S. thermophilus, in the context of their safety and technological function.