Thermophilus

According to WiseGeek, in order for a product to be called "Yogurt" it must contain either Streptococcus thermophilus and Lactobacillus bulgaricus bacteria. ❋ Anne-Marie (2008)

Good quality labneh requires a starter culture consisting of strains of Streptococcus thermophilus and Lactobacillus bulgaricus. ❋ Steve Carper (2008)

In the U.S., the starter bacteria for yogurt cultures (L bulgaricus and S thermophilus) have been shown to help with lactose intolerance, but research does not provide convincing evidence of the other proposed benefits. ❋ Steve Carper (2008)

Traditionally, skyr is made with pasteurized skimmed milk and live active cultures such as Streptococcus thermophilus and Lactobacillus bulgaricus. ❋ Steve Carper (2008)

Two main groups of bacteria are responsible for turning milk into yogurt: Lactobacillus bulgarius and Streptococcus thermophilus. ❋ Edward Willett (2006)

Plain simple yogurt is made by culturing cream and milk or milk alone with live and active cultures, generally Lactobacillus bulgaricus and Streptococcus thermophilus. ❋ Steve Carper (2006)

Two cultures used to make yogurt, L. bulgaricus and S. thermophilus, die in the stomach. ❋ Unknown (2008)

Apparently it is made by fermenting coconut milk with the usual yogurt bacteria, Lactobacillus bulgaricus, Streptoccus thermophilus and the like. ❋ AYDIN (2008)

The two microbes used in yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus. ❋ Unknown (2007)

After coagulation the cheese is fermented with a souring agent containing lactobacilli, Streptococcus thermophilus and propionic acid bacteria. ❋ Steve Carper (2005)

It contains 10 times as many bacterial cultures as the best yogurt, using Lactobaccilis casei, Lactobacillis bulgaricus, and Streptococcus thermophilus. ❋ Steve Carper (2005)

The bacteria concerned is most commonly a combination of Streptococcus salivarius and thermophilus, and a Lactobacillus such as acidophilus, bulgaricus or bifidus. ❋ Unknown (2005)

Standard yogurt contains just two kinds of bacteria, Lactobacillus delbrueckii subspecies bulgaricus, and Streptococcus salivarius subspecies thermophilus. ❋ Harold McGee (2004)

Modern yogurt is now defined by the regulations of many governments to be made from and to contain only Lactobacillus bulgaricus and Streptococcus thermophilus. ❋ Unknown (1992)