Streptococcus thermophilus

Streptococcus thermophilus | Bacteria

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Taxonomic level

Bacteria

Firmicutes

Bacilli

Lactobacillales

Streptococcaceae

Streptococcus

Streptococcus thermophilus

Streptococcus thermophilus is a bacterium responsible for fermenting milk into yogurt. Its beneficial properties include the production of antioxidants, anti-inflammatory effects, lowering the risk of some cancers, and stimulation of the immune system. It is unclear whether ingested S. thermophilus can survive the conditions in the gastro-intestinal tract.

Assessment

Probiotic

65%

of Healthy Europeans have it.

9.24%

is the highest relative amount we have seen.

Detected in

7/7

reference groups.

Median amount detected:

Overweight

0.01%

Users, high diversity

0.01%

Users, all

0.01%

Users, low diversity

0.01%

Obese

<0.01%

Healthy Europeans

<0.01%

Non-industrial lifestyle