Streptococcus Thermophilus is a lactic acid bacterium, known for its involvement in the fermentation process of food products. It is used as a starter culture for yoghurt and Mozzarella cheese. This bacterium produces beta – galactosidase which is able to hydrolyze lactose and break it down into galactose and glucose.
This factor may be helpful for people who are lactose intolerant due to deficiency of the lactase enzyme.
Active live cultures of S Thermophilus are included in live yoghurt cultures.
Maltodextrin, Streptococcus Thermophilus (milk).