Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Streptococcus thermophilus is a probiotic bacterium commonly used in the fermentation of dairy products such as yogurt and cheese. Its use to support or treat bacterial infections is based on some scientific evidence, though the strength of the evidence is modest (rated 2 out of 5). S. thermophilus is thought to contribute to maintaining a healthy gut microbiota, which can play a role in defending against pathogenic bacteria through competitive exclusion, production of antimicrobial substances (such as bacteriocins), and stimulation of the host immune system.

Several studies have shown that S. thermophilus can inhibit the growth of certain pathogenic bacteria in vitro, such as Escherichia coli and Clostridium difficile. Additionally, its inclusion in multi-strain probiotic preparations has been associated with reduced incidence or duration of diarrhea, particularly antibiotic-associated diarrhea and some cases of infectious diarrhea in children. However, these effects are generally observed when S. thermophilus is used in combination with other probiotic strains, notably Lactobacillus delbrueckii subsp. bulgaricus and Bifidobacterium species. There is limited evidence supporting the use of S. thermophilus alone for the treatment or prevention of infections.

Overall, while there is some scientific rationale and preliminary clinical evidence supporting the use of S. thermophilus as part of probiotic therapies for certain bacterial infections, more robust and strain-specific studies are needed to confirm its efficacy. Therefore, its use for infection is scientifically plausible but not yet strongly validated.

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