Safety assessment of dairy microorganisms: Streptococcus thermophilus.
Streptococcus thermophilus is a major dairy starter used in yogurt and cheese production. In Streptococcus genus, S. thermophilus is the only one food species among commensal and opportunistic pathogen species. Comparative genomics suggest that this species recently emerged and evolved by combination of loss-of-function and horizontal gene transfer events. These gene transfer events detected in S. thermophilus have originated from other dairy species and might contribute to its adaptation to the milk environment.
Delorme
Christine
C
Laboratoire de Génétique Microbienne, INRA de Jouy-en-Josas, France. Christine.delorme@jouy.inra.fr
D001430:Bacteriocins / Q000009:adverse effects / Q000096:biosynthesis; D002611:Cheese / Q000382:microbiology; D003257:Consumer Product Safety; D043302:Cultured Milk Products / Q000382:microbiology*; D005516:Food Microbiology; D022761:Gene Transfer, Horizontal; D016680:Genome, Bacterial; D006801:Humans; D010802:Phylogeny; D018570:Risk Assessment; D013045:Species Specificity; D048249:Streptococcus thermophilus / Q000145:classification / Q000235:genetics / Q000378:metabolism / Q000472:pathogenicity; D015014:Yogurt / Q000382:microbiology