Streptococcus thermophilus
Streptococcus thermophilus is a thermophilic, lactic acid-producing coccus and, with Lactobacillus delbrueckii subsp. bulgaricus, one of the two characterizing cultures of yogurt; it is also central to mozzarella and many other cheese starters. It is grown by fermentation and sold mainly as frozen or freeze-dried starter culture, dosed in units per volume of milk. Some taxonomists classify it as a subspecies of Streptococcus salivarius.
Suppliers sell different products under the same name. Specify the one you need.
Frozen pellets or freeze-dried direct-to-vat cultures combining S. thermophilus and L. bulgaricus, chosen for acidification speed, texture and mildness.
S. thermophilus alone or with lactobacilli for mozzarella, pasta filata and other cheeses made at higher cook temperatures.
S. thermophilus at a stated CFU per gram for supplements or custom blends.
Cultures grown and dried without milk-derived media for plant-based fermented products, with allergen status stated on the specification.
Compare each result with your own specification when the lot arrives.
Frozen pellet cultures are held at about -45 °C or colder and freeze-dried cultures frozen or refrigerated, per the supplier's specification, in sealed moisture- and oxygen-barrier packs. Keep cultures in the cold chain until use, let freeze-dried packs warm unopened to avoid condensation, and use opened packs at once. Shelf life is set by the supplier from activity or count stability data at a stated temperature.
Record the activity or CFU result, strain or blend code and expiry for each lot, and log fermentation times so slow lots can be traced. Rotate stock FEFO and keep the supplier's phage-rotation schedule with the lot records.
Facts from regulators and standards bodies, each linked to its source.
21 CFR 131.200 defines yogurt as made with a characterizing bacterial culture containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.
Source: ecfr.gov (opens in a new tab)FDA's GRAS Notice Inventory lists GRN 1087 for Streptococcus thermophilus strain KCTC 11870BP for use in dairy products, notified by Cell Biotech; it closed on December 15, 2023 with FDA having no questions. The notice covers that notifier's strain and intended use only.
Source: hfpappexternal.fda.gov (opens in a new tab)Health Canada's Probiotics monograph lists Streptococcus salivarius subsp. thermophilus among the live microorganisms excluded from the monograph, so a natural health product with it cannot use the compendial route.
Source: webprod.hc-sc.gc.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Cadorago, Italy
Italian group producing lactic and probiotic cultures, starter cultures and rennet, supplying probiotic strains as single ingredients or blends to supplement and food makers.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include yogurt starter blend, cheese starter, single-strain freeze-dried powder and dairy-free grades. Ask each supplier for the specification sheet of the exact grade they quote.
Expect viable count or activity, identity, phage resistance, contaminant microbiology and water activity or moisture, each with its method, specification and result for that lot.
Frozen pellet cultures are held at about -45 °C or colder and freeze-dried cultures frozen or refrigerated, per the supplier's specification, in sealed moisture- and oxygen-barrier packs. Keep cultures in the cold chain until use, let freeze-dried packs warm unopened to avoid condensation, and use opened packs at once. Shelf life is set by the supplier from activity or count stability data at a stated temperature.
21 CFR 131.200 defines yogurt as made with a characterizing bacterial culture containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. FDA's GRAS Notice Inventory lists GRN 1087 for Streptococcus thermophilus strain KCTC 11870BP for use in dairy products, notified by Cell Biotech; it closed on December 15, 2023 with FDA having no questions. The notice covers that notifier's strain and intended use only. Health Canada's Probiotics monograph lists Streptococcus salivarius subsp. thermophilus among the live microorganisms excluded from the monograph, so a natural health product with it cannot use the compendial route.
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