Lactobacillus bulgaricus

Yeast and culture starter Lactobacillus bulgaricus Lactic acid bacteria Cheese and yoghurt production... 

Lactobacilli used have included a commercial mixture of Lactobacillus acidophilus and Lactobacillus bulgaricus (Lactinex ) and Lactobacillus GG. decreased AAD in adults receiving amoxicillin (3.3%) compared to placebo (21%), but the difference was not statistically significant [69]. A study in children receiving amoxicillin failed to demonstrate a significant decrease in AAD with this probiotic mixture [70], Variability in lots may explain differences in efficacy in many trials [71], Lactobacillus GG may have a better efficacy than this probiotic mixture in... 

De Antoni et al. [1.23] demonstrated, that the addition of trehalose during freezing and thawing of two strains of Lactobacillus bulgaricus improved the survival rate differentially, but in both cases considerably. The samples (1 mL) were frozen at 18 °C/min to -60 °C and thawed to 37 °C at 15 °C/min. The solution consisted of distilled water, culture medium and 10 % milk with or without trehalose. It was shown, that after three freezingthawing cycles, milk alone resulted in a survival rate of 24 % or 65 %, while with trehalose this was can be improved to 32 % and 100 % respectively. The efficacy in the case of both strains was clearly different. De Antoni et al. suggested, that the efficiency of milk was related to its Ca2+ content, while the trehalose could replace water molecules in the phospholipids of the membranes. However no mention was made wether other sugar molecules in milk showed any effect. 

L- and DL-dihydro-orotic acid supported growth of Lactobacillus bulgaricus 09. The D-isomer alone is not only without activity, but is reported to reversibly inhibit the growth-promoting property exerted by ureidosuccinic or orotic acid [74, 91]. The dihydro-orotic acid prepared by fusion of maleic acid and urea [130] is inactive in bothi. bulgaricus (B [128] and an enzyme system [72, 131]. A comparison of the urea fusion product and that prepared by catalytic hydrogenation of orotic acid revealed that the former is actually fumarylurea [132]. 

Lactobacillus lactis A Lactobacillus lactis B Lactobacillus lactis VI04 Lactobacillus lactis 431 Lactobacillus lactis kw Lactobacillus lactis V109 Lactobacillus lactis, myc Lactobacillus bulgaricus 488 Lactobacillus bulgaricus 444 Lactobacillus bulgaricus R Lactobacillus bulgaricus V71 Lactobacillus bulgaricus VI2 S and... 

Lactobacillus bulgaricus Lactobacillus plantarum Streptococcus cremoris Streptococcus lactis... 

The starter culture used in cheesemaking depends on the type of cheese and the temperature to which the curd is heated. Streptococcus lactis or S. cremoris are used in cheese varieties heated to 40°C or less, since no acid development occurs with these cultures above that temperature (Sellars and Babel 1970). High-temperature homolactic bacteria such as S. thermophilus, Lactobacillus bulgaricus, or L. helveticus are used in the manufacture of cheese varieties heated to higher temperatures. 

When grown in alkaline media, certain species of lactic acid bacteria decrease production of LDH, resulting in increased formation of formate, acetate, and ethanol as end products. This phenomenon has been observed in S. faecalis subsp. liquefaciens (Gunsalus and Niven 1942), Streptococcus durans, S. thermophilus, (Platt and Foster 1958), and Lactobacillus bulgaricus (Rhee and Pack 1980). Data of Rhee and Pack (1980) indicate that a phosphoroclastic split of pyruvate occurs under alkaline conditions to yield ATP. The enzymes involved in this reaction (pyruvate formate-lyase and acetate kinase) require alkaline conditions for optimum activity. A shift from homo- to heterofermentation because of increased pH has not been observed for Group N streptococci. 

The proteolysis of casein by starter culture organisms is important for proper flavor and texture development in yogurt. This topic has been reviewed by Tamime and Deeth (1980) and Rasic and Kurman (1978). In a yogurt culture, Lactobacillus bulgaricus is better able to hydrolyze casein, whereas S. thermophilus has significant peptidase activity for hydrolyzing the products of initial casein breakdown. Consequently, the proteolytic activities of the two starter culture bacteria... 

Argyls, P. J., Mathison, G. E. and Chandan, R. C. 1976. Production of cell-bound proteinase by Lactobacillus bulgaricus and its location in the bacteried cell. J. Appl. Bacte-riol 41, 175-184. 

Cousin, M. A. and Marth, E. H. 1977D. Lactic acid production by Streptococcus thermo-philus and Lactobacillus bulgaricus in milk precultured with psychrotrophic bacteria. J. Food Prot. 40, 475-479. 

Itoh, T., Ohashi, M., Toba, T. and Adachi, S. 1980. Purification and properties of 0-galactosidase from Lactobacillus bulgaricus. Milchwissensckaft 35, 593-597. 

Marshall, V. M. and Cole, W. M. 1983. Threonine aldolase and alcohol dehydrogenase activities in Lactobacillus bulgaricus and Lactobacillus acidophilus and their contribution to flavour production in fermented foods. J. Dairy Res. 50, 375-379. 

Moon, N. J. and Reinbold, G. W. 1976. Commensalism and competition in mixed cultures of Lactobacillus bulgaricus and Streptococcus thermophilus. J. Milk Food Technol. 39, 337-341. 

O Leary, V. S. and Woychik, J. H. 1976. Utilization of lactose, glucose, and galactose by a mixed culture of Streptococcus thermophilus and Lactobacillus bulgaricus in milk treated with lactase enzyme. Appl. Environ. Microbiol 32, 89-94. 

Rogers, L. A. 1928. The inhibiting effect of Streptococcus lactis on Lactobacillus bulgaricus. J. Bacteriol. 16, 321-325. 

Pantothenic acid is a vitamin, which is essential to human life. Its name is derived from a Greek root that reflects its universal occurrence in living things. The bacterium Lactobacillus bulgaricus, which converts milk... 

Anon, M.C. Trehalose, a cryoprotectant for Lactobacillus bulgaricus. Cryobiology 26, 149-153,1989 Rey, L. Influence of the preliminary freezing period and adsorption phe- 1.34... 

Glyceritol teichoic acid was shown to be present in Lactobacillus casei, Lactobacillus delbruckii, Lactobacillus bulgaricus, Staphylococcus albus, and Staphylococcus citreus, but no ribitol teichoic acid could be detected. The teichoic acid from Staphylococcus albus and Staphylococcus citreus was shown to be present in the walls. The teichoic acid from Lactobacillus casei is of the type shown in formula XV. Walls from Streptococcus faecalis contain both polymers. 

Lee, J.S., Cha, D.S., and Park, H.J. (2004). Survival of freeze-dried Lactobacillus bulgaricus KFRI 673 in chitosan-coated calcium alginate microparticles. J. Agric. Food Chem. 52, 7300-7305. 

Radke-Mitchell L, Sandine WE. Associative growth and differen- 101. tial enumeration of Streptococcus thermophilus and Lactobacillus bulgaricus, a review. J. Food Prot. 1984 47 245-248. 

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