Description
STI-13 is a specific strain used in the production of cultured dairy products, such as yogurt and fermented milk. It was developed by Chr. Hansen, a well-known global bioscience company that specializes in natural ingredient solutions for the food, nutritional, pharmaceutical, and agricultural industries.
### Key Points about STI-13:
1. **Bacterial Strain**: STI-13 is a specific strain of **Streptococcus thermophilus**, a type of lactic acid bacteria. This bacterium is commonly used in dairy fermentation processes to produce yogurt, cheese, and other fermented milk products.
2. **Functional Benefits**:
– **Rapid Acidification**: STI-13 is known for its ability to rapidly acidify milk, which helps in the quick production of yogurt and other fermented dairy products.
– **Textural Properties**: It contributes to the desired texture and consistency in yogurt, making it smooth and creamy.
– **Flavor Development**: The strain is also essential in developing the typical tangy flavor associated with yogurt.
3. **Probiotic Potential**: While Streptococcus thermophilus is not typically classified as a probiotic, it works synergistically with other cultures like **Lactobacillus delbrueckii subsp. bulgaricus** (commonly used in yogurt production) to improve gut health by enhancing digestion and nutrient absorption.
4. **Applications**:
– **Yogurt Production**: STI-13 is widely used in commercial yogurt production, both in traditional and Greek-style yogurts.
– **Cheese Production**: It can also be used in the production of certain types of cheese, where its acidification properties are crucial.
– **Fermented Milk Products**: Besides yogurt, STI-13 is employed in other fermented milk products for both flavor and texture development.
5. **Chr. Hansen’s Role**: Chr. Hansen is recognized for its extensive research and development in microbial cultures. The STI-13 strain is one of the many cultures they have developed to meet specific industry needs, focusing on enhancing product quality, safety, and consumer health.
### Summary:
STI-13, developed by Chr. Hansen, is a specialized strain of Streptococcus thermophilus used primarily in the dairy industry for producing high-quality yogurt and other fermented milk products. Its key attributes include rapid acidification, improvement of texture, and contribution to the flavor profile of dairy products. It plays a crucial role in the commercial production of these products, ensuring consistency, quality, and potentially offering some health benefits through its synergistic effects with other bacterial cultures.
