Tag: S thermophilus

According to the Food and Drug Administration (FDA), the lactic acid bacterium *Streptococcus thermophilus* has been granted Generally Recognized as Safe (GRAS) status, confirming its long history of safe use in the food industry. In general, *S. thermophilus* is considered a safe and well-tolerated probiotic, but specific precautions should be taken by certain individuals.

According to 1998 USDA statistics, over a billion kilograms of mozzarella cheese and hundreds of millions of kilograms of yogurt were produced using *S. thermophilus*. This thermophilic bacterium is a foundational starter culture in the food industry, playing a crucial role in the fermentation of various dairy products.

According to the official FAGE website, all FAGE Total Greek yogurt products are made with only milk and live active cultures. This confirms that FAGE Total Greek yogurt is indeed live, containing beneficial bacteria essential for making yogurt and supporting gut health.

According to Chobani's official website, their yogurts contain a specific combination of six live and active cultures. This detailed look at what bacteria Chobani have explains how this blend of bacteria contributes to the yogurt's fermentation process and delivers a range of potential probiotic benefits.

Fermented dairy products like yogurt, containing live and active cultures of *S. thermophilus* and *L. bulgaricus*, are known for their health benefits. But what are the benefits of S. thermophilus and L bulgaricus exactly? These two probiotic species form a powerful symbiotic pair that supports digestive health, enhances the immune system, and more.