By sschbath, 8 mars, 2023
Titre du projet
Functional investigation of the Streptococcus thermophilus health-promoting properties
Nom de l'appel d'offre
Grand DĂ©fi Ferments du Futur
DĂ©fi/axe ANR
Appel à projets pré-compétitifs
Eric Guédon (STLO, INRAE, Rennes)
Participants de MaIAGE
C. Hennequet-Antier, V. Loux, V. Martin, S. Schbath
Partenaires (hors MaIAGE)
Année de démarrage - Année de fin de projet
2023 - 2025
Date de fin du projet
Streptococcus thermophilus (STH) is widely used in food fermentation for its technological
traits (eg fast acidification). In addition, STH is known as a beneficial bacterium and many
commercial probiotic products all over the world contain STH. Indeed, the presence of STH in
fermented products has been linked to various beneficial effects on human health, including,
among others, alleviation of lactose intolerance, prevention of diarrhea, reduced risk of
developing certain cancers, prevention of inflammatory gut diseases and maintain gut
homeostasis. Although most of the bacterial factors and mechanisms involved remain
unknown, some, however, are being elucidated. Recently, we explored the health-promoting
properties of STH and their diversity at the genomic and molecular levels via a comparative
study. We identified strains able to produce compounds beneficial for host, liberate enzymes
that can strengthen the host capability, metabolize food components that can be harmful to
sensitive people and release beneficial breakdown products from food components. STHealth
aims at i) extending this analysis to a larger number of strains in order to increase the pool of
health-promoting strains and identify new health functions, (ii) validating the production of
beneficial molecules and (iii) enhancing their production by studying their regulation and
interactions with various food matrices/processes in order to contribute to the design of new
functional fermented products.
Année de soumission