Details about Streptococcus thermophilus: NCBI 1308

low G+C gram-positive

Other Names: ATCC 19258 CCUG 21957 CIP 102303 DSM 20617 JCM 17834 LMG 6896 LMG:6896 NCDO 573 NCIMB 8510 Streptococcus salivarius subsp. thermophilus Streptococcus salivarius subsp. thermophilus (Orla-Jensen 1919) Farrow and Collins 1984 Streptococcus salivarius thermophilus Streptococcus thermophilus Streptococcus thermophilus (Orla-Jensen 1919) Schleifer et al. 1995

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Distribution Chart and Statistics    |    End Products Produced   |    📚 PubMed Citations

Recommended reading: Taxonomy Nightmare

Does a specific lab/source detect it?


Click on to see lab specific distribution
SourcePercentagesamples
es-xenogene 75 % 4
SequentiaBiotech 28.21 % 39
CosmosId 40 % 15
AmericanGut 0 % 18
custom 0 % 2
Microba 20 % 5
Medivere 100 % 2
uBiome 29.82 % 832
Thryve 1.64 % 600
BiomeSight 79.91 % 423

Desired Levels from Some Experts

Percentage Seen in Sample
Low Boundary High Boundary Source
0.001 %2.0087 % Kaltoft-Moltrup Normal Ranges

Ranges can vary from lab to lab because of different equipment and software being used.

Possible Health Impacts

I would like to know about this bacteria's

🔐 From Citizen Science 2.0

Citizen Science 2.0 Explorer. List is restricted to associations with a high count and a change of random occurance greater than 1 in 100.

Only the 10 most significant associations are shown
SymptomsRangeOdds
Neurological-Sleep: Vivid Dreams/Nightmares      Between 50%ile to 100%ile    1 to 131

From Published Science

Based on Studies on PubMed
Medical ConditionDirectionPValue
Atherosclerosis High 📚 1 citations
Colorectal Cancer Low 📚 1 citations
Liver Cirrhosis High 📚 1 citations
Multiple Sclerosis High 📚 2 citations
Ankylosing spondylitis Low 📚 1 citations

I would like to know what can change the quality that I have

You can compare microbiome impact of these by checking the desired items (try keeping the numbers below six(6) and clicking

📓 - direct citation | 👪 - Impacts Parent Taxa | 👶 - Impacts Child Taxa | 🧙 - Inferred
Search Hints: Spice | Herb | Vitamin | Probiotics | Diet | Food | Amino |Flavonoids
General Substance Specific Substance Effect
aloe vera aloe vera 📓 📚 Decreases from 1 studies
berberine supplement berberine 📓 📚 Decreases from 1 studies
cinnamon powder or oil cinnamon (oil. spice) 📓 📚 Decreases from 1 studies
enterococcus faecium probiotics enterococcus faecium (probiotic) 📓 📚 Decreases from 1 studies
Food (excluding seasonings) navy bean 📓 📚 Decreases from 1 studies
garlic garlic (allium sativum) 📓 📚 Decreases from 1 studies
Herb or Spice aloe vera 📓 📚 Decreases from 1 studies
Herb or Spice annatto 📓 📚 Decreases from 1 studies
Herb or Spice cinnamon (oil. spice) 📓 📚 Decreases from 1 studies
Herb or Spice galla chinensis (herb) 📓 📚 Decreases from 1 studies
Herb or Spice garlic (allium sativum) 📓 📚 Decreases from 1 studies
Herb or Spice gynostemma pentaphyllum (Jiaogulan) 📓 📚 Increases from 1 studies
Herb or Spice lemongrass oil 📓 📚 Decreases from 1 studies
Herb or Spice peppermint (spice, oil) 📓 📚 Decreases from 1 studies
Herb or Spice thyme (thymol, thyme oil) 📓 📚 Decreases from 1 studies
hyoscyamine (tomato) foods hyocyamine(daturine) 📓 📚 Decreases from 1 studies
Miscellaneous, food additives, and other odd items berberine 📓 📚 Decreases from 1 studies
Miscellaneous, food additives, and other odd items hyocyamine(daturine) 📓 📚 Decreases from 1 studies
Miscellaneous, food additives, and other odd items sulfites food additives 📓 📚 Decreases from 1 studies
not classified amaranth 📓 📚 Increases from 1 studies
not classified annatto 📓 📚 Decreases from 1 studies
not classified bacillus laterosporus (probiotic) 📓 📚 Decreases from 1 studies
not classified cinnamon (oil. spice) 📓 📚 Decreases from 1 studies
not classified folic acid,(supplement Vitamin B9) 📓 📚 Increases from 1 studies
not classified proton-pump inhibitors (prescription) 📓 📚 Increases from 1 studies
Prebiotics and similar resistant starch 📓 📚 Decreases from 1 studies
Probiotics enterococcus faecium (probiotic) 📓 📚 Decreases from 1 studies
Probiotics vsl#3 (probiotics) 📓 📚 Increases from 1 studies
pulse / legumes navy bean 📓 📚 Decreases from 1 studies
resistant starch resistant starch 📓 📚 Decreases from 1 studies
steva sugar stevia 📓 📚 Decreases from 1 studies
Sugar and similar lactulose 📓 📚 Increases from 1 studies
Sugar and similar stevia 📓 📚 Decreases from 1 studies
sugars lactulose 📓 📚 Increases from 1 studies
sulfites food additives sulfites food additives 📓 📚 Decreases from 1 studies
vsl #3 probiotic mixture vsl#3 (probiotics) 📓 📚 Increases from 1 studies

A P-value below 0.0001 is the recommended threshold. A larger R-Square value means a stronger relationship. This is unpublished data using Properitary Artificial Intelligence.

🔐 Details about Streptococcus thermophilus: Bacteria Interplay


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This is an Academic site. It generates theoretical models of what may benefit a specific microbiome results.