Strep Thermophilus info

[msimon3]

While there are many topics on the forum related to this subject, this topic seems like the best place to collaborate on continued discussion of Streptococcus Thermophilus. Contributions from other topics, and external links, are summarized here, and all are welcome to update.

 

The gist of the concern over S. Thermophilus is:

- it may cause or exacerbate symptoms of an illness based on its similarity to harmful forms of strep such as Streptococcus pyogenes.

- no evidence is available to suggest S. Thermophilus is harmful.

- suspicion seems plausible given what we know and don't know about some illnesses such as PANDAS.

- if concerned, avoid foods and products containing S. Thermophilus, which occurs in some probiotics, all yogurt, most kefir, and most aged cheeses.

 

 

 

Streptococcus Thermophilus

Streptococcus salivarius subsp. thermophilus (common name Streptococcus thermophilus) is a Gram-positive bacteria and a homofermentative facultative anaerobe, of the viridans group. It tests negative for cytochrome, oxidase and catalase, and positive for alpha-hemolytic activity. It is non-motile and does not form endospores.

 

It is also classified as a lactic acid bacterium. S. thermophilus is found in fermented milk products. It is not a probiotic (it does not survive the stomach in healthy humans) and is generally used in the production of yogurt, alongside Lactobacillus bulgaricus. The two species are synergistic, and S. thermophilus probably provides L. bulgaricus with folic acid and formic acid which it uses for purine synthesis.

 

As long ago as the early 1900s, S. thermophilus has been used to make yogurt. Many of the yogurts sold in grocery stores today do not contain many live cultures of S. thermophilus because pasteurization destroys these beneficial organisms. Nonetheless, S. thermophilus is required by law to be present in yogurt. Its purpose is to turn lactose, the sugar in milk, into lactic acid. The increase in lactic acid turns milk into the gel-like structure characteristic of yogurt.

 

The genus Streptococcus includes several pathogenic species, such as S. pneumoniae and S. pyogenes, but food industries consider S. thermophilus non-pathogenic. S. thermophilus is believed to have developed separately from pathogenic Streptococcus species for at least 3000 years. Research teams have sequenced the genome of two strains of S. thermophilus, CNRZ1066 and LMG13811, and stated that the bacteria are not dangerous.

 

When the S. thermophilus species diverged from its pathogenic relatives, it lost most of the genes acknowledged as being responsible for virulence. The species may have lost these genes because it adapted to a new, dairy-producing, environment in which it did not need these genes anymore.

 

Genome analysis has also shown that by adapting to dairy production, the species has acquired genes that its pathogenic cousins do not have. For example, S. thermophilus can use the energy in lactose to help itself grow.

 

 

 

Dairy Products

S. Thermophilus is common in many cultured dairy products (yogurt, kefir, cheese) but not all dairy products. Exceptions include dairy products made solely with rennet, and no "whey starters" or "cultures", which are products of enzymes and are not cultured with bacteria -- these are typically "fresh" cheeses and not aged cheeses.

 

How you prepare and eat the dairy products is important. Some S. Thermophilus is thought to survive pasteurization; a study (links, below) shows it to be 99% destroyed at 175F. Manufacturers may add S. Thermophilus to pasteurized milk, rather than before, and are required to add to yogurt to sell products as "yogurt".

 

Age of the cheese may be a factor in the amount of S. thermophilus available. While many cheeses use "whey starters" containing S. thermophilus, Parmigiano-Reggiano aged 24 months appears to contain little to no S. thermophilus.

 

 

The dairy industry also uses other forms of bacteria named streptococcus, some classified in a different genus, including:

- Streptococcus diacetilactis

- Streptococcus cremoris (Lactococcus lactis)

- Streptococcus durans (Enterococcus durans)

- Streptococcus faecalis (Enterococcus faecalis)

 

 

Dairy products likely to have S. thermophilus include:

- brie (S. cremoris, S. thermophilus)

- camembert (S. cremoris, S. thermophilus)

- emmenthal (S. thermophilus)

- grana (S. thermophilus)

- gruyere (S. thermophilus)

- kefir (S. thermophilus)

- mozzarella, brick or aged (S. thermophilus)

- muenster (S. cremoris, S. thermophilus)

- parmesan (S. cremoris, S. thermophilus)

- Parmigiano-Reggiano (S. thermophilus)

- provolone (S. thermophilus)

- romano (S. thermophilus)

- swiss (S. thermophilus)

- yogurt (S. thermophilus)

 

Dairy products not likely to have S. thermophilus, but may vary based on manufacturer, include:

- blue (S. cremoris)

- brick (S. cremoris)

- butter (S. lactis, S. cremoris, S. diacetylactis)

- buttermilk (S. lactis, S. cremoris, S. diacetylactis)

- cheddar (S. lactis, S. cremoris, S. durans)

- colby (S. cremoris, S. durans)

- cottage cheese (S. lactis, S. cremoris)

- cream (S. cremoris)

- cream cheese (S. diacetylactis)

- edam (S. cremoris)

- goat cheese

- gorgonzola (S. cremoris)

- gouda (S. cremoris)

- feta (S. lactis, S. cremoris)

- kefir, Lifeway (check the label)

- limburger (S. cremoris)

- monterey jack (S. cremoris)

- mozzarella, fresh (none)

- neufchatel (S. diacetylactis)

- roquefort (S. diacetylactis)

- sheep cheese

- sour cream (S. lactis, S. cremoris)

 

 

 

 

Probiotic products

S. Thermophilus is common in many, but not all, probiotic products.

 

Probiotic products likely to have S. thermophilus include:

- Accuflora Advanced

- American Health Probiotic

- Country Life - Real Food Organics Your Daily Probiotic

- Flora-Q 2

- Flora Udo

- Kendy USA - ActiFlora Plus

- Kirkman Multi-Flora

- Natures Answer - Kids Probiotics

- New Chapter Probiotic

- Sedona Labs - iFlora Multi-Probiotic Formula

- Source Naturals - Life Flora Acidophilus/Bifidus Complex

- Sundown Naturals

- Thompson Nutritional - 5 Strain Acidophilus

- Trader Joe's Acidophilus and Probiotic Complex

- Vidazorb Belly Boost

- VSL3

 

Probiotic products likely to be free from S. thermophilus include:

- American Health - Acidophilus

- Aqua Flora - Aqua Flora Probiotic Restoration

- Country Life - Acidophilus

- Country Life - Power-Dophilus

- Custom Probiotics D-Lactate free

- Florastor

- Jarrow Yum-Yum Dophilus

- Klaire Labs Culturelle (lactobacillus GG)

- Klaire Labs Ther-Biotic Detox

- Lichi Superfruit - Lichi Super Fruit Diet - LactoSpore Probiotic with Lychee Fruit Extract

- Mercola

- Natren - Bifido Factor

- Natrol - Acidophilus Probiotic

- Natures Answer - Acidophilus and Bifidus

- Natures Way - Primadophilus

- Natures Way - Primadophilus for Kids

- Renew Life FloraBear for Kids

- Schiff Vitamins - Probiotic Acidophilus

- Source Naturals - Acidophilus

- Source Naturals - Acidophilus Lactobacilli with Pectin

- Pearls Acidophilus

- Therelac

- Threelac (although does contain Enterococcus faecalis aka S. faecalis)

- Twinlab - Allerdophilus

- Wakunaga of America - Kids Kyo-Dophilus Lactobacillus Acidophilus

 

 

 

 

Links

http://microbewiki.kenyon.edu/index.php/Streptococcus_thermophilus

http://en.wikipedia.org/wiki/Streptococcus_thermophilus

http://www.probiotic.org/streptococcus-thermophilus.htm

http://en.wikipedia.org/wiki/Cultured_milk

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1057183/?page=5

http://www.unipr.it/arpa/facvet/annali/2009/formaggioni.pdf

http://aem.asm.org/cgi/content/full/74/19/6161

http://www.dairyconnection.com/cultures.jsp

http://textbookofbacteriology.net/lactics_3.html

http://intro.bio.umb.edu/111-112/OLLM/112s99/dairyBacteria.html

http://www.thebeveragepeople.com/making-cheese-primary-cultures.html

http://books.google.com/books?id=Sabnh9l76W0C&lpg=PA366&ots=N_f5rbrcy2&dq=thermophilus%20colby&pg=PA361#v=onepage&q=thermophilus%20colby&f=false

http://www.cheesemaking.com/store/pg/105-Cheese-Cultures-FAQ.html#Anchor-11481

http://klaire.com/images/PANDAS.pdf

http://www.milkfacts.info/Milk%20Processing/Standards%20of%20Identity.htm

http://edocket.access.gpo.gov/cfr_2006/aprqtr/pdf/21cfr131.200.pdf

[KingJaffeJoffer]

It was also brought to my attention that S. thermophilus may be harmful. I've decided to completely avoid it as I've seen tremendous improvements in my symptoms with dietary changes. Something that I have not seen mentioned as containing S. thermophilus anywhere on a PANDAS board is Kimchi (Korean fermented cabbage/other veggies/etc.) I recently discovered it and was thrilled to find a healthy food that I liked so much. I checked to see what type of bacteria is used in the fermentation and guess what... yup, S. thermophilus. What a bummer. Please be away that you should avoid kimchi if you are trying to stay away from S. thermophilus.

 

-JP

[Ozimum]

Hi JP,

My son has PANDAS and he takes a probiotic which has S. thermophilus in it with no problem. Some kids do seem to have problems with it, not sure why. Kids on the spectrum can be very sensitive, and so much of what we do with our kids is based on trial and error and the principle of go low and slow. We've also had good results with dietary changes to support gut healing and we've been encouraged to eat plenty of fermented veggies, so kimchi would be ideal if tolerated. If I were you, I wouldn't discount it until you were sure that you do react to s.thermophilus - go low and slow until you know!