Streptococcus Salivarius Subsp Research Articles

Factors Underlying the Difference in Response to Fecal Microbiota Transplantation Between IBS Patients with Severe and Moderate Symptoms

BackgroundPrevious studies showed that patients with Severe IBS respond better to fecal microbiota transplantation (FMT) than do those with Moderate IBS.AimsThe present study aimed to determine the effects of the transplant dose, route of administering it and repeating FMT on this difference.MethodsThis study included 186 patients with IBS randomized 1:1:1 into groups with a 90-g transplant administered once to the colon (LI), once to the duodenum (SI), or twice to the distal duodenum twice (repeated SI). The patients provided a fecal sample and were asked to complete three questionnaires at baseline and at 3, 6, and 12 months after FMT. The fecal bacteria composition and Dysbiosis index were analyzed using 16 S rRNA gene PCR DNA amplification/probe hybridization covering regions V3–V9.ResultsThere was no difference in the response rates between severe IBS and moderate IBS for SI and repeated SI at all observation intervals after FMT. In the LI group, the response rate at 3 months after FMT was higher for moderate IBS than for severe IBS. The levels of Dorea spp. were higher and those of Streptococcus salivarius subsp. Thermophilus, Alistipes spp., Bacteroides and Prevotella spp., Parabacteroides johnsoni and Parabacteroides spp. were lower in moderate IBS than in severe IBS.ConclusionsThere was no difference in the response to FMT between severe and moderate IBS when a 90-g transplant was administered to the small intestine. The difference in the bacterial profile between severe and moderate IBS may explain the difference in symptoms between these patients. (www.clinicaltrials.gov: NCT04236843).

Exploring the link between microbial community structure and flavour compounds of traditional fermented yak milk in Gannan region

Traditional fermented yak milk has immense cultural and nutritional significance for Tibetan herders. In this study, we investigated the microbial community structure and flavour compounds in traditional fermented yak milk from three distinct regions of Gannan to explore the relationship between microbial composition and flavour compounds. The findings revealed significant variations in flavour compounds and the bacterial microbiota among the samples from the three regions. The dominant species identified in fermented yak milk were Streptococcus salivarius subsp. Thermophilus, Lactobacillus helveticus, and Kluyveromyces marxianus. Bidirectional orthogonal partial least-squares (O2PLS) analysis highlighted five bacterial genera and three fungal genera as contributors to the production of flavour-related compounds. Furthermore, regression analysis revealed that the Lactobacillus and Streptococcus genera were associated with the production of 2,3-pentanedione as well as eight predicted KEGG pathways. These findings provide valuable insights into the intricate relationship between flavour compounds and microbiota in traditional fermented yak milk.

Effect of storage on microbiological properties of probiotic yogurt with podang urang mango (Mangifera indica L.) extracts

Yoghurt is the coagulation of milk products produced by lactic acid bacteria (LAB). Podang Urang Mango (Mangifera indica L.) has good nutrition and active compounds that can inhibit the growth of microorganism in the product. The purpose of this study is to determine the storage effect on the microbiological quality of probiotic yoghurt added with Podang Urang Mango extracts. In order to make yoghurt, 3% (v/v) Lactobacillus delbrueckii subsp bulgaricus RRAM-01 and Streptococcus salivarius subsp thermophilus RRAM-01 and 4% mango extracts added. This study used a CRD with factor the duration of storage at cold temperatures (4°C) at 0, 7, 14, 21, and 28 days with 4 replications. Variables observed are determination of active compounds and antimicrobial activity of the extract, calculating the TPC, LAB, coliform, Salmonella, and S. aureus in yoghurt. The research showed that the mango extract’s active compounds included alkaloids, saponins, tannins, phenolics, flavonoids, triterpenoids, and glycosides. Compounds in the extract have inhibitory activity towards S. aureus, E. Coli and B. cereus in populations less than 5.00 log cfu/mL. Cold temperatures significantly affected (P<0.05) TPC and S. aureus on the 21st day. However, there was no significant effect (P>0.05) on LAB, coliforms, and Salmonella.

Potential Use of Cashew Almond Aqueous Extract for Yoghurt Production

Kernels of cashew (Anacardium occidentale L.) possess an enormous nutritional and technological potential. However, the almond is less consumed and processed by food industries in Côte d’Ivoire. The present study aims to bring added value to cashew kernel. The effect of this cashew almond extract was tested on fermentative activity of two lactic bacteria (Lactobacillus delbrueckii subsp bulgaricus and Streptococcus salivarius subsp thermophilus) specific for yoghurt production.&#x0D; The study consisted of making seven formulations composed of milk and aqueous extract of cashew almond. Different formulations namely F0, F1, F2, F3, F4, F5 and F6&#x0D; contained 0%, 5%, 10%, 15%, 20%, 25% and 30% respectively of aqueous extract of cashew almond. Lactic ferment containing the above lactic bacteria was used for fermentation of each formulation.&#x0D; Effect of aqueous extract from cashew almond on fermentative activity of the two bacteria was carried out by pH, titratable acidity with duration of fermentation to obtain 80 Dornic degrees.&#x0D; The results showed that the fermentative activity of lactic bacteria tested was improved with formulations with 15% (F3) and 20% (F4). With these two formulations, the acidity of the yogurt reaches 80° D compared to the standard (F0%). The extract therefore seems to stimulate the activity of bacteria at these two rates. Beyond 20% of cashew almond extract, the extract seems to inhibit the activity of lactic acid bacteria. The aqueous extract of cashew almond may play a role in yogurt-like fermented milk technology.

β-Carotene Content and Quality Properties of Probiotic Yoghurt Supplemented with Podang Urang Mango Extract

Abstract Nowadays, the consumption of probiotic yogurt has been a significant increase. Mostly people prefer to consume probiotic yoghurt because of its taste and high nutrients. However, in the manufacturing process of probiotic yogurt, a thermal process causes some nutritional losses, e.g., β-carotene. Therefore, to replace the loss of β-carotene during this thermal process, then added an extract of Podang Urang mango (Mangifera indica L.). Podang Urang Mango is one of the famous fruits favored by consumers in Kediri, East Java. This fruit is available in a significant amount in Kediri, so the sustainability of the probiotic yogurt with the addition of Podang mango will be acceptable. This research objective was to determine the quality properties and β-carotene of the probiotic yogurt supplemented with Podang Urang mango extract. The probiotic yogurt was made by adding 3% (v/v) of starter culture (Lactobacillus delbrueckii subsp bulgaricus RRAM-01 and Streptococcus salivarius subsp thermophilus RRAM-01) and Podang Urang Mango extract at 0%, 2%, 4%, 6%, 8%, and 10% (v/v) divided in four replications. pH, titratable acid, viscosity, and β- carotene content included as the observed variables. The results showed that Podang Urang mango extract had a significant effect on the quality properties, which could significantly lower the pH, increase the titratable acid, and increase the viscosity of probiotic yogurt. The thermal process of making probiotic yoghurt at 85-90°C for 35 minutes had lowered the amount of β-carotene. However, the supplementation of Podang Urang mango extract showed significantly increase the yogurt β-carotene. The increase of β-carotene could be influenced by the use of Podang Urang mango extract in yoghurt. The more Podang Urang mango extract added, the greater the β-carotene content found in yoghurt.

Technological peculiarities of developing a plant product with the use of Streptococcus Salivarius Subsp. Thermophilus and Lactobacillus Delbrueckii Subsp. Bulgaricus microorganisms.

Technological peculiarities of developing a plant product with the use of Streptococcus Salivarius Subsp. Thermophilus and Lactobacillus Delbrueckii Subsp. Bulgaricus microorganisms Scientific journal Vestnik Mezhdunarodnoi Akademii Kholoda

RESEARCH OF THE PECULIARITIES OF USE OF DRY DAIRY PRODUCT WITH A REDUCED PROTEIN CONTENT IN THE PRODUCTION OF SOUR MILK PRODUCTS WITH A REDUCED PROTEIN CONTENT

The article presents the results of research on the use of dry milk product with a low protein content in the manufacture of fermented milk products. It was found that lactic acid microorganisms in experimental samples of reduced dairy products with a low protein content develop less intensively than in the control sample (milk). It also increases that the intensity of the development of lactic acid microorganisms in the fermentation process depends on the content in the reconstituted dairy product. For the manufacture of fermented milk products based on the material used, it is recommended to use starter cultures for home use, Streptococcus salivarius subsp / thermophiles, Lactobacillus delbrueckii subsp. Bulgaricus.

Application of starter cultures on milk and milk-containing mixtures

Milk-containing products occupy a large place in the range of popular products. Replacing milk fat or protein with vegetable fat can reduce the biological value of the product and its organoleptic properties. the effect of direct application starter cultures on raw materials that use functionally necessary ingredients (structure-forming agents, salt, sugar, etc.), food additives (thickeners, stabilizers, preservatives, etc.) and a variety of non-dairy components (non-dairy fats, non-dairy proteins, meat products, fruits, vegetables, spices, herbs, nuts, etc.) is ambiguous. The paper deals with the use of homogeneous and combined starter cultures in the production of fermented milk products from natural and normalized milk and milk-containing mixtures with a substitute for milk fat. The introduction of components of plant origin into the product leads to a decrease in the content of milk protein in the mixtures, which in turn leads to the formation of clots with a non-uniform consistency. Slow acid formation in milk-containing mixtures indicates a decrease in milk sugar in them with this type of normalization in fat, relative to the normalized milk according to the classical technology. This pattern was revealed both when using starter cultures on lactic acid thermophilic streptococci, and on combined starter cultures. In this paper, it is proposed to use Streptococcus salivarius subsp in ferments for milk-containing mixtures. thermophilus strain ST-95. The introduction of the ST-95 strain into the starter culture made it possible to obtain from the milk-containing mixture a fermented milk product with well-pronounced organoleptic properties, a stable clot structure and sufficiently high taste properties. The greatest positive effect was obtained on combined ferments.

Fecal Microbiome Alteration May Be a Potential Marker for Gastric Cancer.

Although intestinal microbial dysbiosis was confirmed to be associated with many chronic diseases and health status through complicated interaction with the host, the effect on gastric cancer was less studied. In this study, we sequenced the 16S rRNA and 18S rRNA genes of fecal bacteria and fungi, respectively, in 134 gastric cancer patients and 58 healthy controls matched by age and gender. Propensity score matching (PSM) was adopted for adjusting diet habits and lifestyle, and 44 patients and 44 healthy controls (matching population) were enrolled. Serum antibody to H. pylori and metabolites of the matching population were detected. The positive rates of antibody to H. pylori between the patients and the control group did not reach the statistical difference. LEfSe analysis indicated that bacteria were more stable than fungi when adjusting diet and lifestyle. Veillonella, Megasphaera, and Prevotella 7 genus and Streptococcus salivarius subsp. Salivarius, Bifidobacterium dentium, and Lactobacillus salivarius species in bacteria were related to the risk of gastric cancer and showed a good diagnostic value in distinguishing the patients from healthy controls. Streptococcus mitis showed a risk effect for gastric cancer; however, the effect turned into be protective after PSM. Serum L-alanine, L-threonine, and methionol were positively associated with Veillonella and Streptococcus and several fungi genus. Overall, our findings indicated that fecal microbiome constitution alteration may be associated with gastric cancer through influencing the amino acid metabolism.

Probiotics Reduce Mortality and Morbidity in Preterm, Low-Birth-Weight Infants: A Systematic Review and Network Meta-analysis of Randomized Trials

We aimed to compare the effectiveness of single- vs multiple-strain probiotics in a network meta-analysis of randomized trials. We searched MEDLINE, Embase, Science Citation Index Expanded, CINAHL, Scopus, Cochrane CENTRAL, BIOSIS Previews, and Google Scholar through January 1, 2019, for studies of single-strain and multistrain probiotic formulations on the outcomes of preterm, low-birth-weight neonates. We used a frequentist approach for network meta-analysis and the Grading of Recommendations Assessment, Development, and Evaluation (GRADE) approach to assess the certainty of evidence. Primary outcomes included all-cause mortality, severe necrotizing enterocolitis (NEC) (Bell stage II or more), and culture-proven sepsis. We analyzed data from 63 trials involving 15,712 preterm infants. Compared with placebo, a combination of 1 or more Lactobacillus species (spp) and 1 or more Bifidobacterium spp was the only intervention with moderate- or high-quality evidence of reduced all-cause mortality (odds ratio [OR], 0.56; 95% confidence interval [CI], 0.39-0.80). Among interventions with moderate- or high-quality evidence for efficacy compared with placebo, combinations of 1 or more Lactobacillus spp and 1 or more Bifidobacterium spp, Bifidobacterium animalis subspecies lactis, Lactobacillus reuteri, or Lactobacillus rhamnosus significantly reduced severe NEC (OR, 0.35 [95% CI, 0.20-0.59]; OR, 0.31 [95% CI, 0.13-0.74]; OR, 0.55 [95% CI, 0.34-0.91]; and OR, 0.44 [95% CI, 0.21-0.90], respectively). There was moderate- or high-quality evidence that combinations of 1 or more Lactobacillus spp and 1 or more Bifidobacterium spp and Saccharomyces boulardii reduced the number of days to reach full feeding (mean reduction of 3.30 days [95% CI, reduction of 5.91-0.69 days]). There was moderate- or high-quality evidence that, compared with placebo, the single-species product B animalis subsp lactis or L reuteri significantly reduced duration of hospitalization (mean reduction of 13.00 days [95% CI, reduction of 22.71-3.29 days] and mean reduction of 7.89 days [95% CI, reduction of 11.60-4.17 days], respectively). In a systematic review and network meta-analysis of studies to determine the effects of single-strain and multistrain probiotic formulations on outcomes of preterm, low-birth-weight neonates, we found moderate to high evidence for the superiority of combinations of 1 or more Lactobacillus spp and 1 or more Bifidobacterium spp vs single- and other multiple-strain probiotic treatments. The combinations of Bacillus spp and Enterococcus spp, and 1 or more Bifidobacterium spp and Streptococcus salivarius subsp thermophilus, might produce the largest reduction in NEC development. Further trials are needed.

Assessment of Cashew Apple Juice on Fermentative Activity of Two Lactic Bacteria in Production of Yoghurt

Cashew apple is not practically used such as cashew nut which is one of most traded agricultural export products from Northern Ivory Coast. This work focus on the use of cashew apple juice as food additive in production of yoghurt. The aim of this study is to evaluate physicochemical parameters of cashew apple juice and its effect on fermentative activity of two lactic bacteria (Lactobacillus delbrueckii subsp bulgaricus and Streptococcus salivarius subsp thermophilus). Various types of yoghurt were formulated with incorporation of different proportions (0%, 5%, 10%, 15%, 25%, 35% and 40%) of cashew apple juice in milk (v/v). Each formulation was fermented with lactic ferment containing the above two lactic bacteria. Effect of juice on fermentative activity of the two bacteria was carried out by pH, titratable acidity with duration of fermentation to obtain 80 Dornic degrees. Results of phytochemical analysis (p&lt;0.05) showed that cashew apple juice have an acid pH with value of 3.96 ± 0.03 and titratable acidity of 0.41 ± 0.01%. This juice contains a high level of moisture (77.48 ± 0.09%) and vitamin C (124.74 ± 1.17 mg/100ml) but a low concentration of reducing sugars (1.46 ± 0.03 g/100ml). The study of effect of cashew apple juice incorporated into milk, showed that the formulations with 5% and 10% improved fermentative activity of lactic bacteria tested. These two formulations (5% and 10%) reduced fermentation time (180 min) compared to control (220 min). This study suggests that cashew apple juice could be a food additive in production of yoghurts as a source of vitamin C and catalyst for fermentation. In perspective, we plan to assess toxicity and shelf of yoghurt with cashew apple juice.

Streptococcus Salivarius Subsp Salivarius BIO5 - Toxicity Evaluation of a Possible Probiotic Strain

Probiotic bacteria, which are traditionally studied to aid intestinal functions, are also currently being researched for benefits in other parts of the body such as the oral cavity. In the case of throat infections caused by bacteria, which traditional treatment involves antibiotics, some researchers are studying the possibility of introducing special strains of commensal bacteria into the mouth that can specifically inhibit the tonsillitis agent Streptococcus pyogenes for both prevention and treatment of such disease. A PCR assay was used to identify Streptococcus salivarius subsp salivarius. Therefore, tests for the complete absence of toxicity of these strains are required to ensure their safe use in human trials. In this research, we evaluated the new Streptococcus salivarius subsp salivarius BIO5 strain for toxicity factors, as follows: clinical, ophthalmic lesions, behavioral observations, mortality, anatomopathological examination, biopsy, hematology, serum biochemistry, and urine analysis. This strain, isolated from the oral cavity and with bacteriocinogenic activity against S. pyogenes, showed a complete absence of toxicity and thus it may be used in replacement therapy as a probiotic.

Caracterização física e físico-química de Iogurte Caprino Prebiótico Adicionado de Geleia de Mandacaru e Maracujá

Objetivou-se com a pesquisa, elaborar iogurte caprino prebiótico adiciona de geleia da polpa do fruto de mandacaru e do maracujá e, posteriormente, realizar análises físicas e físico-químicas. Foram processados 2 tratamentos de iogurtes caprinos adicionados de 15% de geleia de mandacaru (Cereus jamacaru) e maracujá (Passiflora edulis Sims.), a citar: IC (Iogurte Caprino Controle), adicionado da cultura starter Streptococcus salivarius subsp. thermophillus e IPREB (Iogurte Caprino Prebiótico), adicionado da fibra prebiótica oligofrutose (FOS), além da cultura starter. Os tratamentos foram submetidos a análises físicas e físico-químicas, o processamento dos iogurtes foi realizado em triplicata, os quais foram analisados nos tempos 1, 7, 14, 21 e 28 dias de armazenamento refrigerado (4 ±1 °C). Diante dos dados analisados, os iogurtes apresentaram propriedades físicas e físico-químicas adequadas ao produto. Para alguns parâmetros, houve influência da cultura utilizada; da fibra e da geleia, com destaque para os parâmetros de Acidez, pH e Lactose. Os resultados deste estudo apresentaram uma incorporação bem sucedida (cultura, FOS e geleia), como ingredientes a serem inseridos num novo produto lácteo caprino.

Anti-Obesity Effect of Yoghurt Synbiotic in High Fat Diet Induced Wistar Rats

The prevalence of obesity which tends to increase is also known to be one of the triggers for various degenerative diseases. The main reason for obesity is unbalanced lifestyle. One solution that can be applied in overcoming the problem of degenerative diseases is by consuming functional food such as probiotics. Probiotics are mostly familiar in fermented products, especially milk-based products as well as yoghurt. This study uses yoghurt added with sweet potatoes containing Lactococcus lactis subsp. cremoris and Streptococcus salivarius subsp thermophilus as a starter culture. This study aims to determine the effect of giving synbiotic yoghurt towards body weight’s decrease in wistar rats feed under a high-fat diet. In this study, 24 wistar rats were grouped into 4 treatment groups particularly P1 (control); P2 (by giving yoghurt with a dose of 1 ml per day); P3 (1.5 ml per day); and P4 (2.5 ml per day). The treatment is carried out for 3 weeks and weighing is done every week. The results showed that the treatment group had the ability to reduce body weight significantly (p<0.05) compared to the control group.

Production of ?-galactosidase by Streptococcus salivarius subsp thermophilus 11F

The production of β-galactosidase by an autolytic strain of Streptococcus salivarius subsp thermophilus 11F was investigated in batch and fed-batch 2-L working volume stirred tank bioreactors. β-Galactosidase was released into the medium upon cell lysis within 1-2 h after the maximum biomass quantity was reached. In batch fermentations the highest β-galactosidase activity of 69 U ml -1 was obtained when the temperature was increased to 42°C after a 4-h growth period at 30°C. In fed-batch experiments the highest β-galactosidase activity of 74 U ml -1 was obtained at a constant 37°C.

Influence of the oral administration of different lactic acid bacteria on intestinal microflora and iga‐secreting cells in mice treated with ampicillin

It is well known that ampicillin induces an important change in the ecological balance of normal intestinal microflora. The present paper studies the effect of Lactobacillus casei, L. acidophilus, L. delbrueckii subsp bulgaricus and Streptococcus salivarius subsp ther‐mophilus administered orally to mice treated with ampicillin, on the intestinal microflora, on the number of immune cells associated with the gut mucosa and on the IgA‐secreting cells of the small intestine. The animals received 75 mg kg‐1 of ampicillin orally per day over 3 consecutive days. A quantity of 1.2 X 109 bacteria/day/mouse of the different lactic acid bacteria (LAB) was administered over 2 consecutive days; one group received the LAB on days 0 and 1 and the other on days 2 and 3 following the start of antibiotic treatment. Viable enterobacteria and strict and facultative anaerobic bacteria were determined in faeces and liver, in all the groups, at various intervals. The IgA‐secreting cells in histological sections of small intestine were counted by immunofluorescence test. It was observed that ampicillin therapy produced a decrease in the number of strictly anaerobic bacteria with both a remarkable overgrowth of enterobacteria and translocation to the liver. The study demonstrated that the oral administration of L. casei, L. delbrueckii subsp bulgaricus and L. acidophilus improved the intestinal microflora avoiding the bacterial translocation and increasing the number of IgA‐secreting cells which reach values similar to those in control mice (ampicillin untreated). This effect was more evident when the LAB were administered together with ampicillin (on days 0 and 1). S. thermophilus was not effective in any case. These results suggest that the oral administration of some LAB species could produce beneficial effects in preventing ampicillin‐associated gastrointestinal side‐effects, especially in the immuno‐compromised host.

Survival of Lactic acid Bacteria during Microwave Vacuum-drying of Plain Yoghurt

The combined effect of water activity and temperature on the survival of lactic acid bacteria was determined and model regression equations for the survival were developed. The survival of lactic acid bacteria in yoghurt during microwave vacuum-drying was predicted using the developed equations and was compared with experimental valves. Decimal reduction times (D values) of both Streptococcus salivariussubsp. thermophilusand Lactobacillus delbrueckiisubsp. bulgaricusin a mixture (cocci : rod = 1 : 1) had linear (negative) relationships with water activity and temperature in the lower temperature range of 35 to 45 °C; in the higher temperature range of 50 to 60 °C however, the relationships were not linear by exponential. The predicted survival of lactic acid bacteria in yoghurt during microwave vacuum-drying agreed well with the experimental survival.

The differential enumeration of Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus salivarius subspecies thermophilus in yogurt and labneh using an improved whey medium

Bromocresol green whey agar (BGWA), an elective differential medium for yogurt bacteria, was prepared by mixing 2 parts of whey obtained by autoclaving (121°C/15 min) reconstituted non‐fat dry milk (NFDM) (15% w/w; pH 5.7 by 1 N HCl) with 1 part of a sterile agar solution (115°C/15 min) containing 3% yeast extract, 1.2% K2HPO4, 0.004% bromocresol green and 4% agar. Lactobacillus delbrueckii subsp bulgaricus colonies in BGWA pour plates were light in colour and in the form of an irregular mass with twisted filament projections, while Streptococcus salivarius subsp thermophilus colonies were green lenticular with entire edges. BGWA performed generally better than deMan‐Rogosa‐Sharpe agar and M17 agar when L bulgaricus and S thermophilus respectively were enumerated in samples of commercial yogurt and labneh (yogurt concentrated by removing part of its whey) and in single cultures of yogurt bacteria in NFDM. Immediately after processing, the counts of yogurt bacteria in labneh samples were similar to those of yogurt samples, indicating a loss of these bacteria with whey during processing. The decrease in the numbers of yogurt bacteria in labneh samples at the end of the shelf‐life (14 days at 7°C) was slight, indicating a relative resistance of these bacteria to acidity and refrigeration.

Molecular genetics in Streptococcus thermophilus: from transformation to gene expression

5ummary Streptococcus salivarius subsp thermophilus (S thermophilus) is a homofermentative, thermophilic lactic acid bacteria, used in dairy starter cultures. Despite its widespread and long-term use, its molecular biology and genetics have only recently started to be investigated. We report here the isolation and characterization of a cryptic, 3-kb plasmid which was converted into an E coli S thermophilus shuttle vector. Using this and other plasmids, transformation was optimized and used to integrate non-replicative plasmids into the bacterlal genome. Resulting cointegrates were able to amplity. Resolution of the cointegrates was used for gene-replacement by introducing an in vitro generated deletion into a genomic located structural gene. By the same mechanism, a heterologous, promoter-Iess marker gene was inserted ante the genome between the permease and ~galactosidase gene of the lactose operon. It was thereafter expressed as a functional part of the operon and followed lactose regulation. The control region of the lactose operon was investigated by analyzing promoter up and down mutants.

The 23S-5S spacer of two rRNA loci of Streptococcus salivarius subsp thermophilus includes a promoter

The nucleotide sequence of the 3′ part of a ribosomal and transfer RNA locus from Streptococcus salivarius subsp thermophilus NST1403 was deterimed. The sequenced DNA fragment includes the 3′ end of a 23S rRNA gene, a 5S rRNA gene, a tRNA asn gene and a potential transcriptional terminator. The tRNA gene does not encode for the CCA 3′ terminus of mature tRNA. We compared this sequence to a promoter-carrying DNA fragment sequence (P20) of Streptococcus salivarius subsp thermophilus A054 [1]. We found that the P20 sequence included the 3′ end of a 23S rRNA gene, a 5S rRNA gene and the 5′ part of a tRNA val gene. The two 23S-5S spacer sequences are identical and contain a promoter and a potential 23S rRNA processing site. Therefore, 5S rRNA and tRNA genes could be transcribed from a promoter located within the 23S-5S sapcer of at least two of the six rRNA loci.