Common Organisms and Probiotics: Streptococcus thermophilus (Streptococcus salivarius subsp. thermophilus)

Abstract Streptococcus thermophilus is widely consumed in fermented dairy products. However, its probiotic attributes are often considered secondary as it is rarely used as a probiotic product or in clinical studies as the sole microorganism. With its long history of safe use, ease of growth in simple substrates, such as milk, production of biologically functional molecules, and close ancestral relationship to other streptococci, it has the potential to be a valuable platform for therapeutic use beyond its current role as a dairy industry workhorse. Given that it is one of the most highly consumed bacterial strains in Western fermented foods, its health impact on humans should be further considered.