Streptococcus thermophilus LMG 18311

Streptococcus_thermophilus
Names Streptococcus thermophilus LMG 18311
Accession numbers NC_006448
Background Lactobacilli are normal inhabitants of the gastrointestinal tract of man and animals where they are widely considered to exert a number of beneficial roles including immunomodulation, interference with enteric pathogens, and maintenance of a healthy intestinal microflora. Like other lacid acid bacteria they are acid tolerant, cannot synthesize prophyrins and are strictly fermentative with lactic acid as their major metabolic end product. Streptococcus thermophilus is a Gram-positive facultative anaerobe. It is used, along with Lactobacillus spp., as a starter culture for the manufacture of several important fermented dairy foods, including yogurt and mozzarella. Consequently, over 10(21) live cells are ingested annually by the human population. S. thermophilus has an important role as a probiotic, alleviating symptoms of lactose intolerance and other gastrointestinal disorders. S.thermophilus strain LMG 18311 was isolated from yogurt manufactured in the United Kingdom. (HAMAP: STRT2)
Taxonomy
Kingdom:Bacteria
Phylum:Firmicutes
Class:Bacilli
Order:Lactobacillales
Family:Streptococcaceae
Genus:Streptococcus
Species:thermophilus
Strain LMG 18311
Complete Yes
Sequencing centre (17-NOV-2004) National Center for Biotechnology Information, NIH, Bethesda, MD 20894, USA
(22-SEP-2004) Genetique Microbienne, Institut National de la Recherche Agronomique, Jouy en Josas F-78352, France
Sequencing quality Level 6: Finished
Sequencing depth NA
Sequencing method NA
Isolation site Commercial yogurt in 1974 in the United Kingdom
Isolation country United Kingdom
Number of replicons 1
Gram staining properties Positive
Shape Cocci
Mobility No
Flagellar presence No
Number of membranes 1
Oxygen requirements Anaerobic
Optimal temperature 45.0
Temperature range Thermophilic
Habitat Multiple
Biotic relationship Free living
Host name NA
Cell arrangement Chains, Pairs
Sporulation Nonsporulating
Metabolism NA
Energy source NA
Diseases NA
Pathogenicity No