IDF position paper on clarifying taxonomy of dairy starter culture Streptococcus thermophilus
|06 February 2024
Streptococcus thermophilus is widely used as a starter culture in cheese, yogurt, and other dairy products. Currently, two taxonomic names Streptococcus thermophilus and Streptococcus salivarius subsp. thermophilus, are used in scientific research, regulatory management, and related industries, creating confusion. Recent taxonomy changes have confirmed the name Streptococcus thermophilus and given synonym status to Streptococcus salivarius subsp. Thermophilus, which is now its own species, different from Streptococcus salivarius.
The IDF position paper confirmed the use of the name Streptococcus thermophilus and brings clarification for use and labelling of this culture.