嗜熱鏈球菌

嗜熱鏈球菌
	革蘭氏染色陽性的嗜熱鏈球菌
科學分類
域：	細菌域 Bacteria
門：	芽孢桿菌門 Bacillota
綱：	芽孢桿菌綱 Bacilli
目：	乳桿菌目 Lactobacillales
科：	鏈球菌科 Streptococcaceae
屬：	鏈球菌屬 Streptococcus
種：	嗜熱鏈球菌 S. thermophilus
二名法
	Streptococcus thermophilus; (ex Orla-Jensen 1919); Schleifer et al. 1995
異名
	Streptococcus salivarius subsp. thermophilus (Orla-Jensen, 1919) Farrow et Collins 1984

嗜熱鏈球菌（學名：Streptococcus thermophilus）又名 Streptococcus salivarius subsp. thermophilus^[1]^[2]，為革蘭氏陽性細菌，同型發酵（homofermentative）兼性厭氧，屬於草綠色鏈球菌^[3] ^[4] ^[5]。對細胞色素、氧化酶及過氧化氫酶試驗陰性，甲型溶血性試驗陽性^[6]。不運動，無內生孢子^[6]。該菌是一種乳酸菌，在酸奶中可以發現其存在^[6]^[7]。用於與保加利亞乳桿菌一起發酵生產酸奶^[8]。嗜熱鏈球菌可以為保加利亞乳桿菌提供生成嘌呤所需的葉酸與甲酸^[9]。

用途

雖然它所屬的鏈球菌屬包含一些致病的鏈球菌種，但食品工業使用的嗜熱鏈球菌是安全的^[10]。嗜熱鏈球菌還能把牛乳中的乳糖酵解為乳酸，使得對乳糖敏感的人也可以從牛乳中獲得營養 ^[11]。早在1900年代，嗜熱鏈球菌就已大量用於乳品行業，用於生產奶酪與酸奶。酸奶、乳酪中含有的嗜熱鏈球菌活體成分對人類健康有益^[12]。

參考文獻

^ Tannock, Gerald W. (編). Probiotics And Prebiotics: Scientific Aspects. Caister Academic Press. 2005: 43 [2014-03-31]. ISBN 978-1-904455-01-1. （原始內容存檔於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]. （原始內容存檔於2007-06-07）.
^ Probiotics And Prebiotics: Scientific Aspects,Gerald W. Tannock, Horizon Scientific Press, 2005, p. 43[1] （頁面存檔備份，存於互聯網檔案館）
^ doi:10.1099/00207713-45-3-619 International Journal of Systematic and Evolutionnary Microbiology (IJSEM) July 1995 vol. 45 no. 3 619-620[2]^{[永久失效連結]}
^ ^6.0 ^6.1 ^6.2 European Bioinformatics Institute:Bacteria Genomes-STREPTOCOCCUS THERMOPHILUS[3] （頁面存檔備份，存於互聯網檔案館）
^ 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. （原始內容存檔於2007-03-14）（英語）.
^ 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. （原始內容存檔於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. （原始內容存檔於2020-10-20）（英語）.
^ 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. (編). Probiotics And Prebiotics: Scientific Aspects. Caister Academic Press. 2005: 43 [2014-03-31]. ISBN 978-1-904455-01-1. （原始內容存檔於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]. （原始內容存檔於2007-06-07）.

[4] Probiotics And Prebiotics: Scientific Aspects,Gerald W. Tannock, Horizon Scientific Press, 2005, p. 43[1] （頁面存檔備份，存於互聯網檔案館）

[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]^{[永久失效連結]}

[EBI-6] 6.0 ^6.1 ^6.2 European Bioinformatics Institute:Bacteria Genomes-STREPTOCOCCUS THERMOPHILUS[3] （頁面存檔備份，存於互聯網檔案館）

[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. （原始內容存檔於2007-03-14）（英語）.

[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. （原始內容存檔於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. （原始內容存檔於2020-10-20）（英語）.

[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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