Streptococcus thermophilus | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-10

This is an audio version of the Wikipedia Article:
Streptococcus thermophilus


00:00:58 1 Classification
00:01:14 2 Uses
00:02:11 2.1 Yogurt production
00:02:36 3 Nomenclature
00:03:04 4 Research
00:03:13 4.1 Pathogenic potential
00:03:52 4.2 Adjuvant
00:04:21 4.3 Reduced-fat cheese
00:05:15 4.4 Cancer
00:06:08 4.5 Antibiotic-associated diarrhea
00:06:48 5 Health concerns



Listening is a more natural way of learning, when compared to reading. Written language only began at around 3200 BC, but spoken language has existed long ago.

Learning by listening is a great way to:
- increases imagination and understanding
- improves your listening skills
- improves your own spoken accent
- learn while on the move
- reduce eye strain

Now learn the vast amount of general knowledge available on Wikipedia through audio (audio article). You could even learn subconsciously by playing the audio while you are sleeping! If you are planning to listen a lot, you could try using a bone conduction headphone, or a standard speaker instead of an earphone.

You can find other Wikipedia audio articles too at:
https://www.youtube.com/channel/UCuKfABj2eGyjH3ntPxp4YeQ

You can upload your own Wikipedia articles through:
https://github.com/nodef/wikipedia-tts



"The only true wisdom is in knowing you know nothing."
- Socrates



SUMMARY
=======
Streptococcus thermophilus also known as Streptococcus salivarius subsp. thermophilus is a gram-positive bacterium, and a fermentative facultative anaerobe, of the viridans group. It tests negative for cytochrome, oxidase, and catalase, and positive for alpha-hemolytic activity. It is non-motile and does not form endospores. S. thermophilus is fimbriated. It has an optimal growth temperature range of 35 - 42 °C while L. bulgaricus has an optimal range of 43 - 46 °C.It is also classified as a lactic acid bacterium. S. thermophilus is found in fermented milk products, and is generally used in the production of yogurt, alongside Lactobacillus delbrueckii subsp. bulgaricus. The two species are synergistic, and S. thermophilus probably provides L. d. bulgaricus with folic acid and formic acid which it uses for purine synthesis.