Abstract
After taxonomic revisions in recent years, the genus Streptococcus sensu stricto now includes species that may be divided into six major groups along with ‘other’ streptococci remaining ungrouped. Streptococcus spp. make up a significant part of the human and animal commensal biota. Some of the known species are important pathogens and some are food related. Streptococcus thermophilus is used in food processing and other streptococci are indicators in the microbiological monitoring of foods.