Safety and robustness aspects analysis of Lactobacillus delbrueckii ssp. bulgaricus LDB-C1 based on the genome analysis and biological tests.
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DOI: 10.1007/s00203-021-02383-7
Abstract: Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus) is a microaerophylic anaerobe, which is widely used in the production of yogurt, cheese, and other fermented dairy products. L. bulgaricus and its partner Streptococcus thermophilus were used as… read more here.
Keywords: safety robustness; analysis; bulgaricus; bulgaricus ldb ... See more keywords
Quantification of Lactobacillus delbrueckii subsp. Bulgaricus and its applicability as a tracer for studying contamination spread on environmental surfaces
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DOI: 10.1016/j.buildenv.2021.107869
Abstract: Abstract Infectious disease-causing pathogens can be transmitted via contact with contaminated environmental surfaces (i.e., fomite transmission). However, the physical mechanism of fomite transmission remains unclear because of a lack of suitable surrogate tracers. In this… read more here.
Keywords: bulgaricus; environmental surfaces; spread environmental; applicability ... See more keywords
The effect of controlled and uncontrolled pH cultures on the growth of Lactobacillus delbrueckii subsp. bulgaricus
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DOI: 10.1016/j.lwt.2016.11.057
Abstract: Understanding the effect of pH on the growth of Lactobacillus delbrueckii subsp. Bulgaricus is essential for controlling starters production. Previous studies suggested that L. bulgaricus Q7 in uncontrolled pH cultures showed better acidic activity in… read more here.
Keywords: uncontrolled cultures; bulgaricus; growth lactobacillus; effect ... See more keywords
Biotechnological Application of Saccharomyces cerevisiae and Lactobacillus delbrueckii sp. bulgaricus for Protein Enrichment of Fermented Unmalted and Malted Sorghum (Sorghum bicolor (L.) Moench)
Sign Up to like & getrecommendations! Published in 2022 at "International Journal of Food Science"
DOI: 10.1155/2022/2264993
Abstract: This study evaluated changes in protein contents of malted and unmalted sorghum, and their formulated blends, after fermentation for 10 days at 25°C with mono and cocultures of Saccharomyces cerevisiae and Lactobacillus delbrueckii sp. bulgaricus.… read more here.
Keywords: sorghum; bulgaricus; malted sorghum; cerevisiae bulgaricus ... See more keywords
Identification and Functional Validation of Autolysis—Associated Genes in Lactobacillus bulgaricus ATCC BAA-365
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DOI: 10.3389/fmicb.2017.01367
Abstract: Lactic acid bacteria (LAB) are important organisms in food production. Indeed, LAB autolysis is very critical in dairy processing. For example, it influences the development of cheese flavor by releasing intracellular enzymes, and controls cell… read more here.
Keywords: lbul rs00110; rs00115 lbul; autolysis; bulgaricus ... See more keywords
In Vitro Production of Galactooligosaccharides by a Novel β-Galactosidase of Lactobacillus bulgaricus
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DOI: 10.3390/ijms232214308
Abstract: β-galactosidase is an enzyme with dual activity and important industrial application. As a hydrolase, the enzyme eliminates lactose in milk, while as a trans-galactosidase it produces prebiotic galactooligosaccharides (GOS) with various degrees of polymerization (DP).… read more here.
Keywords: vitro production; production galactooligosaccharides; bulgaricus; galactooligosaccharides novel ... See more keywords