Lactobacillus delbrueckii subsp. bulgaricus

Thermophilic Yoghurt Streptococcus salvarius subsp. thermophilus Lactobacillus delbrueckii subsp. bulgaricus... 

N. Bernard, K. Johnson, J. J. Holbrook, and J. Delcour, D175 discriminates between NADH and NADPH in the coenzyme binding site of Lactobacillus delbrueckii subsp. bulgaricus D-lactate dehydrogenase, Biochem. Biophys. Res. Commun. 1995, 208, 895-900. 

Lactobacillus delbrueckii subsp. bulgaricus SSI, Lactococcus lactis subsp. cremorisFT4 (3-cn, K-cn Many fragments ACE-inhibitory Gobbetti et al. (2000)... 

Gobbetti, M., Ferranti, P., Smacchi, E., Goffredi, F., and Addeo, F. 2000. Production of angiotensin-I-converting-enzyme-inhibitory peptides in fermented milks started by Lactobacillus delbrueckii subsp. bulgaricus SSI and Lactococcus lactis subsp. cremoris IT4. Appl. Environ. Microbiol. 66(9), 3898-3904. 

Atlan, D., Laloi, P., and Portalier, R. (1990). X-Proline-dipeptidyl aminopeptidase of Lactobacillus delbrueckii subsp. bulgaricus Characterization of the enzyme and isolation of deficient mutants. Appl Environ. Microbiol 56, 2174-2179. 

Bockelmann, W., Fobker, M., and Teuber, M. (1991). Purification and characterization of the X-prolyl-dipeptidyl-aminopeptidase from Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus. Ini Dairy J. 1, 51-66... 

Wohlrab, Y., and Bockelraann, W. (1992). Puriflcation and characterization of dipeptidase from Lactobacillus delbrueckii subsp. bulgaricus. Int. Dairy J. 2, 345-361. 

Vodnar, D.C. Socaciu, C. Rotar, A.M. StanUa, A. Morphology, ETIR fingerprint and survivability of encapsulated lactic bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) in simulated gastric juice and intestinal juice. Int. J. Food Sci. Technol. 2010, 45 (11),... 

Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus survive gastrointestinal transit of healthy volunteers consuming yogurt. FEMS Microbiol. Lett. 2005, 250 (2), 185-187. 

In fermented probiotic dairy products, probiotics are usually accompanied by starter cultures such as Lactobacillus delbrueckii subsp. bulgaricus and/or Staphylococcus thermophilus. There are two main reasons for the inclusion of starter cultures in a probiotic product. The first is technological starter cultures provide sttucture and flavour to the product. In addition, starter cultures support functionality some probiotics do not grow well as a pure culture in mUk and grow better in symbiosis with a starter culture. 

Cheese Lactococcus lactis subsp. lactis Lactococcus lactis subsp. lactis var. diacetylactis Lactococcus lactis subsp. cremoris Leuconostoc mesenteroides subsp. cremoris Lactobacillus delbrueckii subsp. lactis Lactobacillus helveticus Lactobacillus easel Lactobacillus delbrueckii subsp. bulgaricus Streptococcus thermophilus Propionibacterium freudenreichii... 

Kudoh, Y, Matsuda, S., Igoshi, K., Oki, T. (2001). Antioxidative peptide from milk fermented with Lactobacillus delbrueckii subsp. bulgaricus IF013953. Nippon Shokuhin Kagaku Kaishi, 48, 44-55. 

Torriani, S., Zapparoli, G., Dellaglio, F. (1999). Use of PCR-based methods for rapid differentiation of Lactobacillus delbrueckii subsp. bulgaricus and E delbrueckii subsp. lactis. Applied and Environmental Microbiology, 65, 4351—4356. 

Italian hard cheese (e.g., Grana, Parmesan) Streptococcus thermophilus Lactobacillus helveticus Lactobacillus delbrueckii subsp. bulgaricus Lactobacillus paracasei... 

Tymczysz , E. E., Del Rosario, D. M., Gomez-Zavaglia, A., Disalvo, E. A. (2007). Volume recovery, surface properties and membrane integrity of Lactobacillus delbrueckii subsp. bulgaricus dehydrated in the presence of trehalose or sucrose. Journal of Applied Microbiology, 103(6), 2410-2419. 

Serror P, Sasaki T, Ehrlich SD, Maguin E. (2002). Electrotransformation of Lactobacillus delbrueckii subsp. bulgaricus and L. delbrueckii subsp. lactis with various plasmids. Appl Environ Microbiol, 68, 46-52. 

Lactic acid bacteria synthesise a range of different polysaccharides, defined by their location in the cell. Some are located intracellularly and are used as energy or carbon sources others are cell wall components and some are located outside the cell wall. The latter are called extracellular polysaccharides (EPs) and are either associated with the cell wall as a slime capsule, or secreted into the environment. Many lactic acid bacteria such as Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermo-philus and Lactococcus lactis subsp. cremoris produce EPs. 

L6pez-Fandino, R. and Ardo, Y. (1991) Effect of heat treatment on the proteolytic/peptido-lytic enzyme system of a Lactobacillus delbrueckii subsp. bulgaricus strain. J. Dairy Res. 58, 469-475. 

Lactobacillus rhamnosus (formerly L. delbrueckii) produces high yields of L(+)-lactic acid from sucrose and glucose at 45 °C, making it an excellent commercial production strain (O Table 1.8). But this bacterium will not utilize lactose, so it cannot make use of cheese whey. Lactobacillus delbrueckii subsp. bulgaricus and L. helveticus both ferment lactose from cheese whey, producing high yields of lactic acid. Lactobacillus delbrueckii produces the d(—) enantiomer and L. helveticus a racemic mixture of DL-lactic acid. Because most commercial fermentations are developed for L(+)-lactic add production, strains of L. casei and Lactococcus lactis are being developed for fermentation of lactose sources such as cheese whey. 

Lactobacillus delbrueckii subsp. bulgaricus (formerly L bulgaricus) Obligate homolactic D(-) Lactose, cheese whey, casein whey, and cheese whey permeate... 

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