嗜热链球菌

嗜热链球菌
	革兰氏染色阳性的嗜热链球菌
科学分类
域：	细菌域 Bacteria
门：	芽孢杆菌门 Bacillota
纲：	芽孢杆菌纲 Bacilli
目：	乳杆菌目 Lactobacillales
科：	链球菌科 Streptococcaceae
属：	链球菌属 Streptococcus
种：	嗜热链球菌 S. thermophilus
二名法
	Streptococcus thermophilus; (ex Orla-Jensen 1919); Schleifer et al. 1995
异名
	Streptococcus salivarius subsp. thermophilus (Orla-Jensen, 1919) Farrow et Collins 1984

嗜热链球菌（学名：Streptococcus thermophilus）又名 Streptococcus salivarius subsp. thermophilus^[1]^[2]，为革兰氏阳性细菌，同型发酵（homofermentative）兼性厌氧，属于草绿色链球菌^[3] ^[4] ^[5]。对细胞色素、氧化酶及过氧化氢酶试验阴性，甲型溶血性试验阳性^[6]。不运动，无内生孢子^[6]。该菌是一种乳酸菌，在酸奶中可以发现其存在^[6]^[7]。用于与保加利亚乳杆菌一起发酵生产酸奶^[8]。嗜热链球菌可以为保加利亚乳杆菌提供生成嘌呤所需的叶酸与甲酸^[9]。

用途

虽然它所属的链球菌属包含一些致病的链球菌种，但食品工业使用的嗜热链球菌是安全的^[10]。嗜热链球菌还能把牛乳中的乳糖酵解为乳酸，使得对乳糖敏感的人也可以从牛乳中获得营养 ^[11]。早在1900年代，嗜热链球菌就已大量用于乳品行业，用于生产奶酪与酸奶。酸奶、乳酪中含有的嗜热链球菌活体成分对人类健康有益^[12]。

参考文献

^ Tannock, Gerald W. (编). Probiotics And Prebiotics: Scientific Aspects. Caister Academic Press. 2005: 43 [2014-03-31]. ISBN 978-1-904455-01-1. （原始内容存档于2020-06-06）.
^ Validation of the Publication of New Names and New Combinations Previously Effectively Published Outside the IJSB: List No. 54. International Journal of Systematic Bacteriology. July 1995, 45 (3): 619–620. doi:10.1099/00207713-45-3-619 .
^ University of Cincinnati Clermont College, David B. Fankhauser, Ph.D. Cheese Starter Cultures. [2013-04-24]. （原始内容存档于2007-06-07）.
^ Probiotics And Prebiotics: Scientific Aspects,Gerald W. Tannock, Horizon Scientific Press, 2005, p. 43[1] （页面存档备份，存于互联网档案馆）
^ doi:10.1099/00207713-45-3-619 International Journal of Systematic and Evolutionnary Microbiology (IJSEM) July 1995 vol. 45 no. 3 619-620[2]^{[永久失效链接]}
^ ^6.0 ^6.1 ^6.2 European Bioinformatics Institute:Bacteria Genomes-STREPTOCOCCUS THERMOPHILUS[3] （页面存档备份，存于互联网档案馆）
^ Pascal Courtin, Françoise Rul. Article. Le Lait. 2004-01-01, 84 (1-2): 125–134 [2018-04-02]. ISSN 0023-7302. doi:10.1051/lait:2003031. （原始内容存档于2007-03-14）（英语）.
^ A. O. Kiliç, S. I. Pavlova, W. G. Ma, L. Tao. Analysis of Lactobacillus phages and bacteriocins in American dairy products and characterization of a phage isolated from yogurt. Applied and Environmental Microbiology. 1996-06, 62 (6): 2111–2116 [2019-02-13]. ISSN 0099-2240. PMC 167989 . PMID 8787408. （原始内容存档于2015-03-03）.
^ Sander Sieuwerts, Douwe Molenaar, Sacha A. F. T. van Hijum, Marke Beerthuyzen, Marc J. A. Stevens, Patrick W. M. Janssen, Colin J. Ingham, Frank A. M. de Bok, Willem M. de Vos, Johan E. T. van Hylckama Vlieg. Mixed-Culture Transcriptome Analysis Reveals the Molecular Basis of Mixed-Culture Growth in Streptococcus thermophilus and Lactobacillus bulgaricus. Applied and Environmental Microbiology. 2010-12-01, 76 (23): 7775–7784 [2018-04-02]. ISSN 0099-2240. doi:10.1128/aem.01122-10. （原始内容存档于2020-10-20）（英语）.
^ Hutkins, Robert. “Streptococcus Thermophilus LMD-9.” JGI Microbes (2002).
^ Delcour, J, T Ferain, and P. Hols. “Advances in the Genetics of Thermophilic Lactic Acid Bacteria.” Food Biotechnology 11 (2000): 497-504.
^ Taylor, John R. and Mitchell, Deborah. The Wonder of Probiotics. New York, NY: St. Martin’s Press, 2007.

[1] Tannock, Gerald W. (编). Probiotics And Prebiotics: Scientific Aspects. Caister Academic Press. 2005: 43 [2014-03-31]. ISBN 978-1-904455-01-1. （原始内容存档于2020-06-06）.

[2] Validation of the Publication of New Names and New Combinations Previously Effectively Published Outside the IJSB: List No. 54. International Journal of Systematic Bacteriology. July 1995, 45 (3): 619–620. doi:10.1099/00207713-45-3-619 .

[3] University of Cincinnati Clermont College, David B. Fankhauser, Ph.D. Cheese Starter Cultures. [2013-04-24]. （原始内容存档于2007-06-07）.

[4] Probiotics And Prebiotics: Scientific Aspects,Gerald W. Tannock, Horizon Scientific Press, 2005, p. 43[1] （页面存档备份，存于互联网档案馆）

[5] doi:10.1099/00207713-45-3-619 International Journal of Systematic and Evolutionnary Microbiology (IJSEM) July 1995 vol. 45 no. 3 619-620[2]^{[永久失效链接]}

[EBI-6] 6.0 ^6.1 ^6.2 European Bioinformatics Institute:Bacteria Genomes-STREPTOCOCCUS THERMOPHILUS[3] （页面存档备份，存于互联网档案馆）

[7] Pascal Courtin, Françoise Rul. Article. Le Lait. 2004-01-01, 84 (1-2): 125–134 [2018-04-02]. ISSN 0023-7302. doi:10.1051/lait:2003031. （原始内容存档于2007-03-14）（英语）.

[8] A. O. Kiliç, S. I. Pavlova, W. G. Ma, L. Tao. Analysis of Lactobacillus phages and bacteriocins in American dairy products and characterization of a phage isolated from yogurt. Applied and Environmental Microbiology. 1996-06, 62 (6): 2111–2116 [2019-02-13]. ISSN 0099-2240. PMC 167989 . PMID 8787408. （原始内容存档于2015-03-03）.

[9] Sander Sieuwerts, Douwe Molenaar, Sacha A. F. T. van Hijum, Marke Beerthuyzen, Marc J. A. Stevens, Patrick W. M. Janssen, Colin J. Ingham, Frank A. M. de Bok, Willem M. de Vos, Johan E. T. van Hylckama Vlieg. Mixed-Culture Transcriptome Analysis Reveals the Molecular Basis of Mixed-Culture Growth in Streptococcus thermophilus and Lactobacillus bulgaricus. Applied and Environmental Microbiology. 2010-12-01, 76 (23): 7775–7784 [2018-04-02]. ISSN 0099-2240. doi:10.1128/aem.01122-10. （原始内容存档于2020-10-20）（英语）.

[10] Hutkins, Robert. “Streptococcus Thermophilus LMD-9.” JGI Microbes (2002).

[11] Delcour, J, T Ferain, and P. Hols. “Advances in the Genetics of Thermophilic Lactic Acid Bacteria.” Food Biotechnology 11 (2000): 497-504.

[12] Taylor, John R. and Mitchell, Deborah. The Wonder of Probiotics. New York, NY: St. Martin’s Press, 2007.

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