Streptococcus thermophilus DSM 24731

Streptococcus thermophilus is a thermophilic lactic acid bacterium best known as a starter culture in yogurt and cheese production, where it works in symbiosis with Lactobacillus delbrueckii subsp.

Streptococcus thermophilus ST-21 is a strain within a species best known for its role in yogurt and dairy fermentation, where it contributes to lactic acid production and texture.

Streptococcus thermophilus CNCM I-1630 is a yogurt starter culture strain with limited strain-specific research in the published literature.

Lactobacillus delbrueckii subsp. bulgaricus DSM 20081 is a thermophilic lactic acid bacterium best known as one of the two starter cultures used in traditional yogurt fermentation.

Streptococcus thermophilus NCIMB 41856 is a strain that has attracted research interest in the context of the gut and inflammation.

Bacillus stearothermophilus is a thermophilic, Gram-positive bacterium found in high-temperature environments.