Thermophilic cultures are a special type of microorganisms capable of surviving and functioning in high-temperature conditions, usually ranging from 45°C to 80°C.
The significant industrial value of thermophilic microorganisms is due to their ability to produce thermostable enzymes, which are used in various industries.
They are especially in demand in the food industry, where they are used in the production of fermented dairy products such as yogurt and kefir.
Thanks to their ability to work at elevated temperatures, thermophilic cultures contribute to reducing fermentation time, increasing the shelf life of products, and improving their taste qualities.
In addition, thermophilic microorganisms are used in biotechnology and pharmaceuticals to obtain various bioactive substances, including enzymes that are stable at high temperatures and can be used in processes where regular enzymes quickly denature.
Substitution options in recipes
Greek yogurt. Take 2% of the volume of milk. Contains Streptococcus thermophilus; maintain at 42–45 °C until pH 4.7. The aroma will be creamier, with less diacetyl.
