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Journal articles on the topic 'Bulgaricus and Streptococcus thermophilus'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Setiarto, Raden Haryo Bimo, Nunuk Widhyastuti, and Nimas Ayu Rikmawati. "Optimasi Konsentrasi Fruktooligosakarida untuk Meningkatkan Pertumbuhan Bakteri Asam Laktat Starter Yoghurt (CONCENTRATION OPTIMIZATION OF FRUCTOOLIGOSACCHARIDES TO INCREASE GROWTH OF LACTIC ACID BACTERIA YOGHURT STARTER)." Jurnal Veteriner 18, no. 3 (2017): 428. http://dx.doi.org/10.19087/jveteriner.2017.18.3.428.

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Fructooligosaccharides are prebiotic source that widely used in food products, such as: fermented milk and infant formula. Prebiotics are food components that cannot be digested in the digestive tract enzymatically. However, they can be fermented by probiotic bacteria in the colon. This study aimed to determine the optimum concentrations of fructooligosaccharides in order to increase the growth of lactic acid bacteria yogurt starter (Lactobacillus acidophillus, Lactobacillus bulgaricus, Streptococcus thermophillus). Optimation concentration of fructooligosaccharides on the growth of Lactobacil

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2

Frengova, Ginka I., Emilina D. Simova, Dora M. Beshkova, and Zhelyasko I. Simov. "Production and monomer composition of exopolysaccharides by yogurt starter cultures." Canadian Journal of Microbiology 46, no. 12 (2000): 1123–27. http://dx.doi.org/10.1139/w00-103.

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As components of starter cultures for Bulgarian yogurt, Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus revealed extensive exopolysaccharide (EPS) production activity when cultivated in whole cow's milk. The polymer-forming activity of thermophilic streptococci was lower (230-270 mg EPS/L) than that of the lactobacilli (400-540 mg EPS/L). Mixed cultures stimulated EPS production in yogurt manufacture, and a maximum concentration of 720-860 mg EPS/L was recorded after full coagulation of milk. The monomer structure of the exopolysaccharides formed by

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3

Mahato, Sanjay, and Aakash Kumar Shahani. "Identifying the Diversity of Dominant LABs from Fermented Dairy Products Dahi and Yoghurt in Eastern Region of Nepal." Journal of Food Science and Technology Nepal 11 (December 31, 2019): 60–64. http://dx.doi.org/10.3126/jfstn.v11i0.29699.

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The aim of this study was to isolate and identify lactic acid bacteria diversity from dahi/ yoghurt. Curd, also known as commercially prepared yoghurt or homemade Dahi, is formed during the slow lactic fermentation of lactose from milk by thermophilic lactic acid bacteria (LAB). Thirty-five samples of yoghurt and curd were collected from the Biratnagar and isolation and identification of bacteria were done by various microbiological techniques like MRS Agar inoculation, colony characteristics, microscopic and biochemical examination. A total of sixty-six strains of lactobacilli were isolated f

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4

Moghimi, Bahareh, Maryam Ghobadi Dana, Reza Shapouri, and Maryam Jalili. "Antibiotic Resistance Profile of Indigenous Streptococcus thermophilus and Lactobacillus bulgaricus Strains Isolated from Traditional Yogurt." Journal of Food Quality 2023 (May 9, 2023): 1–11. http://dx.doi.org/10.1155/2023/4745784.

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Antibiotic resistance signifies a safety hazard to public health. Lactic acid bacteria, particularly, Streptococcus thermophilus and Lactobacillus bulgaricus, are useful organisms responsible for dairy fermentation. In keeping with this, they may transfer antibiotic resistance to human population. We conducted a study exanimated the antibiotic resistance pattern and distribution of antibiotic resistance genes of the S. thermophilus and L. bulgaricus strains isolated from traditional yogurt samples. Fifty-five traditional yogurt samples were collected, and S. thermophilus and L. bulgaricus stra

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5

Lestari, Getha Puji, Desty Ervira Puspaningtyas, Puspita Mardika Sari, Silvia Dewi Styaningrum, and Adi Sucipto. "Skor aktivitas prebiotik tepung growol terhadap Lactobacillus bulgaricus, Streptococcus thermophilus, dan Lactobacillus acidophilus dibanding Escherichia coli." Ilmu Gizi Indonesia 7, no. 2 (2024): 173. http://dx.doi.org/10.35842/ilgi.v7i2.508.

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Latar Belakang: Growol adalah makanan tradisional Kulon Progo, Yogyakarta. Fermentasi singkong menjadi growol terbukti dapat menurunkan kadar gula total, gula reduksi, dan sukrosa, serta meningkatkan kadar serat pangan yang berpotensi sebagai sumber prebiotik. Potensi prebiotik tepung growol sudah dilakukan pada Lactobacillus sp. Potensi prebiotik tepung growol perlu dilakukan pada bakteri probiotik lain. Tujuan: Penelitian ini bertujuan untuk menilai potensi prebiotik tepung growol yang mendukung pertumbuhan dan aktivitas bakteri probiotik, seperti Lactobacillus bulgaricus, Streptococcus ther

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Rahmawati, Dwita Mukti, Desty Ervira Puspaningtyas, Puspita Mardika Sari, Silvia Dewi Styaningrum, and Adi Sucipto. "SKOR AKTIVITAS PREBIOTIK TEPUNG SINGKONG TERHADAP LACTOBACILLUS BULGARICUS, STREPTOCOCCUS THERMOPHILUS, LACTOBACILLUS ACIDOPHILLUS DIBANDING ESCHERICHIA COLI." Medika Respati : Jurnal Ilmiah Kesehatan 19, no. 3 (2024): 145. https://doi.org/10.35842/mr.v19i3.1042.

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Latar belakang: Singkong atau ubi kayu (Manihot esculenta crantz) merupakan salah satu makanan sumber karbohidrat. Tingginya kandungan karbohidrat tidak tercerna seperti serat pangan dan pati resisten pada singkong berpotensi sebagai sumber prebiotik. Potensi tepung singkong sebagai sumber prebiotik sudah pernah dilakukan sebelumnya perlu dilakukan kajian lebih luas terhadap bakteri lainnya untuk semakin membuktikan peranan singkong sebagai sumber prebiotik. Tujuan: Penelitian ini bertujuan untuk menganalisis secara in vitro skor aktivitas prebiotik tepung singkong terhadap bakteri saluran cer

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7

Widhi, Anriani Puspita Karunia Ning, Annisa Sekar Salsabila, Hajid Rahmadianto Mardihusodo, and IDSAP Peramiarti. "Uji Aktivitas Yoghurt UJI EFEKTIVITAS YOGHURT SINGLE DAN DOUBLE STRAIN DALAM MENGHAMBAT BAKTERI Salmonella typhi PENYEBAB DEMAM TIFOID." Mandala Of Health 15, no. 2 (2022): 138. http://dx.doi.org/10.20884/1.mandala.2022.15.2.6420.

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Salmonella typhi adalah bakteri gram negatif penyebab demam tifoid. Penyakit ini dapat dicegah dengan mengonsumsi makanan fermentasi yang mengandung bakteri asam laktat (BAL). Yoghurt merupakan salah satu produk olahan hasil fermentasi BAL dengan bahan dasar susu. BAL yang digunakan dalam pembuatan yoghurt adalah single strain Lactobacillus bulgaricus, Streptococcus thermophilus serta double strain Lactobacillus bulgaricus dan Streptococcus thermophilus. Penelitian ini bertujuan untuk mengetahui perbandingan BAL yoghurt single strain dengan double strain dalam menghambat pertumbuhan Salmonella

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Sunaryanto, Rofiq. "PENGARUH KOMBINASI BAKTERI ASAM LAKTAT TERHADAP PERUBAHAN KARAKTERISTIK NUTRISI SUSU KERBAU." Jurnal Bioteknologi & Biosains Indonesia (JBBI) 4, no. 1 (2017): 21. http://dx.doi.org/10.29122/jbbi.v4i1.2064.

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Effects of Lactic Acid Bacteria Combination on Characteristic Change of Buffalo Milk Nutrition Determination of physical and chemical characteristics on fermented milk using a mixture of Lactobacillus bulgaricus, Streptococcus thermophilus, and Bifidobacterium sp. has been conducted. Fermentation was carried out for 20 hours at 37ºC in a facultative aerobic condition. Physical characteristics were performed by comparing the physical properties before and after fermentation such as viscosity and texture, including chemical properties such as pH, acidity, protein, fat, and sugar contents. Inocul

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Arzakiyah, Fina, Veronica Wanniatie, Ali Husni, and Arif Qisthon. "TOTAL ASAM, KEASAMAN, DAN VISKOSITAS YOGHURT SUSU SAPI DENGAN MENGGUNAKAN KOMBINASI STARTER YANG BERBEDA." Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) 8, no. 1 (2024): 150–56. http://dx.doi.org/10.23960/jrip.2024.8.1.150-156.

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Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi starter bakteri terhadap kualitas fisik yoghurt susu sapi yang meliputi total asam, keasaman dan viskositas. Penelitian ini dilaksanakan pada Januari 2023 di Laboratorium Produksi Ternak, Jurusan Peternakan Fakultas Pertanian Universitas Lampung dan pengujian sampel dilakukan di Laboratorium Teknologi Hasil Pertanian Politeknik Negeri Lampung. Penelitian ini dilakukan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu P1 (Streptococcus thermophilus + Lactobacillus bulgaricus); P2 (Streptococcus thermophilus + Lactobaci

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Ih, Hariyanto, Bella Cristin, and Siti Nani Nurbaeti. "The Effect of Probiotic Starter Culture Variation on the Quality of Yogurt Based on Indonesian National Standard." Biology, Medicine, & Natural Product Chemistry 13, no. 1 (2024): 259–64. http://dx.doi.org/10.14421/biomedich.2024.131.259-264.

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Yogurt is usually made by two lactic acid bacteria such as Streptococcus thermophilus and Lactobacillus bulgaricus. However, three to seven lactic acid bacteria are also used in several products. Therefore, this study aimed to examine the effect of variations in the number of starter bacteria and compare to Indonesian National Standard (SNI). The experimental method was used with starter variations, including a combination of two (Lactobacillus bulgaricus and Streptococcus thermophilus); three (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus); and seven bacteria

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Ben-Yahia, L., C. Mayeur, F. Rul, and M. Thomas. "Growth advantage of Streptococcus thermophilus over Lactobacillus bulgaricus in vitro and in the gastrointestinal tract of gnotobiotic rats." Beneficial Microbes 3, no. 3 (2012): 211–19. http://dx.doi.org/10.3920/bm2012.0012.

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The yoghurt bacteria, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, are alleged to have beneficial effects on human health. The objective of this study was to characterise growth, biochemical activity and competitive behaviour of these two bacteria in vitro and in vivo. S. thermophilus LMD-9 and L. bulgaricus ATCC 11842 growth and lactate production were monitored in different media and in the gastrointestinal tract (GIT) of germ-free rats. In vitro, particularly in milk, S. thermophilus had a selective growth advantage over L. bulgaricus. The GIT of germ-free rats

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Amapu, T. Y., H. S. Dapiya, O. D. Ajisefinni, et al. "Growth kinetics of <i>Streptococcus salivarious</i> subsp. <i>Thermophilus</i> and <i>Lactobacillus delbrueckii</I> subsp. <i>Bulgaricus</i> starter cultures during fermentation of acha (<i>digitaria exilis</i>, stapf) based milk." Science World Journal 19, no. 2 (2024): 560–64. http://dx.doi.org/10.4314/swj.v19i2.36.

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This study determined the growth kinetic (maximal specific growth rate (h-1), generation time (h), and viability (CFU/ml) of yogurt starter cultures; Streptococcus salivarious subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in acha (Digitaria exilis, Stapf) based milk was carried out. Acha-based milk was extracted, batch pasteurized in an Erlenmeyer flask, and inoculation with 3% yogurt cultures (Direct Vat type (DVS) Yo mix consisting of Streptococcus salivrarious subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in ratio 1:1 The result showed that Strept

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13

Cebeci, Aysun, and G. Candan Gürakan. "Molecular methods for identification of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus using methionine biosynthesis and 16S rRNA genes." Journal of Dairy Research 75, no. 4 (2008): 392–98. http://dx.doi.org/10.1017/s0022029908003543.

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Yoghurt and starter culture producers are still searching strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus to produce healthier yogurt with longer shelf life, better texture, taste and quality. However, selective identification of Lb. delbrueckii subsp. bulgaricus and Strep. thermophilus from a mixed population using microbiological and biochemical methods is difficult, time consuming and may not be accurate. In this study, a quick, sensitive and accurate method is proposed to identify both Lb. delbrueckii subsp. bulgaricus and Strep. thermophilus using PCR

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14

Zhou, Shuaikang, Lianxia Hu, Yuling Xue, et al. "Detection of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in Inactivated Fermented Milk Using Fluorescence Quantitative Loop-Mediated Isothermal Amplification." Journal of Food Quality 2024 (March 18, 2024): 1–12. http://dx.doi.org/10.1155/2024/8336100.

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Currently, no effective method exists to detect and monitor fermentation probiotics and evaluate the quality of inactivated fermented milk. Therefore, in this study, a fluorescence quantitative loop-mediated isothermal amplification (FQ-LAMP) method was developed to detect Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. The specificity of LAMP primers for L. bulgaricus and S. thermophilus was verified using S-type amplification curves and a single peak at approximately 88.568°C and 83.704°C of the melting curves, respectively. The lowest quantification limits of FQ-

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15

Handayani, Kiki Rizki. "Pengaruh Komposisi Bakteri pada Yogurt Difortifikasi Buah Jamblang (Syzygium cumini L.) terhadap Karakteristik Organoleptik dan Tingkat Kesukaan Yogurt." Jurnal Ilmiah Pharmacy 8, no. 1 (2021): 27–35. http://dx.doi.org/10.52161/jiphar.v8i1.333.

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Yogurt merupakan hasil fermentasi susu dari bakteri asam laktat (BAL) seperti Lactobacillus bulgaricus dan Streptococcus thermophilus yang berperan pada pembentukan tekstur dan rasa yogurt. Oleh karena itu perlu diperhatikan perbandingan bakteri yang ditambahkan. Fortifikasi ekstrak buah jamblang (Syzygium cumini L.) bertujuan untuk meningkatkan nutrisi dan sebagai agen antioksidan. Penelitian ini bertujuan mengetahui perbandingan komposisi bakteri L. bulgaricus dan S. thermophilus yang tepat ditambahkan untuk mendapatkan yogurt terfortikasi buah jamblang dengan karakteristik organoleptik dan

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Ochanda, Simon Oduor, John Kanyiri Wanyoko, Abdul Kiptoo Faraj, Christine Akoth Onyango, and Henrik Kipngeno Ruto. "Effects of Tea (Camellia sinensis) Phytochemicals on the Yoghurt Cultures (Lactobacillus bulgaricus and Streptococcus thermophilus) During Development and Storage of Tea Fortified Yoghurts." Journal of Food Research 4, no. 4 (2015): 59. http://dx.doi.org/10.5539/jfr.v4n4p59.

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<p>Tea phytochemicals have been reported to exhibit potent antimicrobial activity. This current study reports the ability of <em>Streptococcus thermophilus</em> and <em>Lactobacillus</em> <em>bulgaricus</em> to grow, survive and multiply in the presence of tea phytochemicals during development and storage of tea fortified yoghurts. Two Kenyan tea varieties clone TRFK 6/8 (standard black quality tea) and clone TRFK 306/1 (newly developed purple leafed tea clone), were processed as aerated and non-aerated teas and used to develop tea fortified yoghurt. T

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Liu, Mengjin, Roland J. Siezen, and Arjen Nauta. "In Silico Prediction of Horizontal Gene Transfer Events in Lactobacillus bulgaricus and Streptococcus thermophilus Reveals Protocooperation in Yogurt Manufacturing." Applied and Environmental Microbiology 75, no. 12 (2009): 4120–29. http://dx.doi.org/10.1128/aem.02898-08.

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ABSTRACT Lactobacillus bulgaricus and Streptococcus thermophilus, used in yogurt starter cultures, are well known for their stability and protocooperation during their coexistence in milk. In this study, we show that a close interaction between the two species also takes place at the genetic level. We performed an in silico analysis, combining gene composition and gene transfer mechanism-associated features, and predicted horizontally transferred genes in both L. bulgaricus and S. thermophilus. Putative horizontal gene transfer (HGT) events that have occurred between the two bacterial species

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Dewi, E. N., and L. Purnamayati. "Characterization of Caulerpa racemosa yogurt processed using Lactobacillus bulgaricus and Streptococcus thermophilus." Food Research 5, S3 (2021): 54–61. http://dx.doi.org/10.26656/fr.2017.5(s3).008.

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Lactic acid bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus in yogurt maintains the balance of the intestinal microflora by suppressing the growth of harmful bacteria. Dietary fibre and functional compounds in probiotic drinks also have a good effect on health. The modification of low-fat probiotic drinks is a value-added product and can be classified as a healthy drink. Caulerpa racemosa is a Chlorophyceae seaweed with high food fibre and functional compounds, including phenolic and chlorophyll as antioxidants. This study aimed to determine the effect of different lac

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MEDINA, L. M., and R. JORDANO. "Survival of Constitutive Microflora in Commercially Fermented Milk Containing Bifidobacteria During Refrigerated Storage." Journal of Food Protection 57, no. 8 (1994): 731–33. http://dx.doi.org/10.4315/0362-028x-57.8.731.

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The survival of constitutive microflora was studied in one batch (n = 50) of fermented milk containing bifidobacteria produced in Spain during storage at 7°C. Levels of Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Bifidobacterium spp. and the pH of the product were determined on the day of collection and after 10, 17, 24, 28, 31, 36, 42, 51, and 84 d of storage. Initial populations of streptococci, lactobacilli, and bifidobacteria were 2.6 × 108, 5.1 × 107, and 7.4 × 106 CFU/g, respectively. The S. salivarius subsp. thermophilus population incr

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SCHAACK, MICHELLE M., and ELMER H. MARTH. "Behavior of Listeria monocytogenes in Skim Milk and in Yogurt Mix during Fermentation by Thermophilic Lactic Acid Bacteria." Journal of Food Protection 51, no. 8 (1988): 607–14. http://dx.doi.org/10.4315/0362-028x-51.8.607.

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Behavior of Listeria monocytogenes in skim milk and in yogurt mix during fermentation with thermophilic lactic starters was determined. Sterile skim milk was inoculated with ca. 103 L. monocytogenes cells/ml and with 5.0, 1.0 or 0.1% of a milk culture of Streptococcus thermophilus, Lactobacillus bulgaricus or a mixture of the two species. The milk was incubated at 37 or 42°C for 15 h, followed by refrigeration at 4°C. Yogurt mix was inoculated with ca. 5 × 103 L. monocytogenes cells/ml of mix and then was incubated at 45°C for 5 h, followed by refrigeration at 4°C. L. monocytogenes survived th

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Okello-Uma, I., and Valerie M. E. Marshall. "Influence of mastitis on growth of starter organisms used for the manufacture of fermented milks." Journal of Dairy Research 53, no. 4 (1986): 631–37. http://dx.doi.org/10.1017/s002202990003315x.

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SummaryThe effect of milk containing increased somatic cells on the starter organisms Streptococcus thermophilus, Lactobacillus bulgaricus and L. acidophilus was examined. Increased somatic cell count resulted in stimulation of Str. thermophilus owing to increased proteolysis, but inhibition of L. acidophilus as a consequence of increased phagocytic activity of the polymorphonuclear leucocytes

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Richard Hendarto, David, Arita Putri Handayani, Elisa Esterelita, and Yoga Aji Handoko. "Mekanisme Biokimiawi dan Optimalisasi Lactobacillus bulgaricus dan Streptococcus thermophilus dalam Pengolahan Yoghurt yang Berkualitas." Jurnal Sains Dasar 8, no. 1 (2021): 13–19. http://dx.doi.org/10.21831/jsd.v8i1.24261.

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Yoghurt merupakan produk olahan susu menjadi minuman asam terfermentasi yang terbuat dari starter bakteri asam laktat. Beberapa manfaat mengkonsumsi yoghurt adalah dapat menurunkan kadar kolesterol darah, menjaga kesehatan lambung dan mencegah penyakit kanker pada saluran pencernaan. terdapat dua bakteri yang merupakan kombinasi kultur paling bagus untuk pembuatan yoghurt yaitu Lactobacillus bulgaricus dengan kondisi optimum untuk pertumbuhannya adalah pH 5,5 dengan suhu 37°C dan Streptococcus thermophilus dengan kondisi optimum untuk pertumbuhannya adalah pH 6,8 dengan suhu 37°C. Mekanisme bi

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Purwantiningsih, Theresia Ika, Maria Adlofina B. Bria, and Kristoforus W. Kia. "Levels Protein and Fat of Yoghurt Made of Different Types and Number of Cultures." Journal of Tropical Animal Science and Technology 4, no. 1 (2022): 66–73. http://dx.doi.org/10.32938/jtast.v4i1.967.

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This research was carried out in June 2020 at the Chemistry Laboratory of the Faculty of Animal Husbandry, Nusa Cendana University, Kupang for testing protein and fat levels. This study aims are to determine the protein and fat content of yoghurt made from various types of milk, the protein and fat content of yoghurt made from different amount cultures, and to determine the interaction between the type of milk and the number of yoghurt cultures. Research material in the form of fresh milk, UHT milk, yoghurt cultures. The design used in this study was a completely randomized design (CRD) with a

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Stachelska, Milena Alicja, and Roberta Foligni. "Development of a time-effective and highly specific quantitative real-time polymerase chain reaction assay for the identification of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in artisanal raw cow’s milk cheese." Acta Veterinaria Brno 87, no. 3 (2018): 301–8. http://dx.doi.org/10.2754/avb201887030301.

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The first objective of this work included the development of real-time polymerase chain reaction (RT-PCR) which is also known as quantitative polymerase chain reaction (qPCR) assays to quantify two species of lactic acid bacteria which play a very important role in cheese ripening: Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. The second objective was the comparison of qPCR and plate counts of these two species present in raw cow’s milk cheese samples during different stages of ripening. Thirty-three deoxyribonucleic acid (DNA) samples coming from seven different

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Sieuwerts, Sander, Douwe Molenaar, Sacha A. F. T. van Hijum, et al. "Mixed-Culture Transcriptome Analysis Reveals the Molecular Basis of Mixed-Culture Growth in Streptococcus thermophilus and Lactobacillus bulgaricus." Applied and Environmental Microbiology 76, no. 23 (2010): 7775–84. http://dx.doi.org/10.1128/aem.01122-10.

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ABSTRACT Many food fermentations are performed using mixed cultures of lactic acid bacteria. Interactions between strains are of key importance for the performance of these fermentations. Yogurt fermentation by Streptococcus thermophilus and Lactobacillus bulgaricus (basonym, Lactobacillus delbrueckii subsp. bulgaricus) is one of the best-described mixed-culture fermentations. These species are believed to stimulate each other's growth by the exchange of metabolites such as folic acid and carbon dioxide. Recently, postgenomic studies revealed that an upregulation of biosynthesis pathways for n

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الدباغ, وائل ياسين, та آلاء رشيد علي. "دراسة مقارنة بسيطة في حفظ بعض الأحياء المجهرية". Al-Mukhtar Journal of Sciences 7, № 1 (2000): 29–34. http://dx.doi.org/10.54172/mjsc.v7i1.408.

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استخدمت خمس طرق مختلفة وهي التجميد (-20ºم) في وجود زيت الذرة ، أقراص الآجار ، أقراص الجلاتين ، أقراص ورق الترشيح وبذور القمح في مقارنة تأثيرها في حفظ الأنواع المفردة من الأحياء المجهرية التالية : Escherchia coli, Lactobacillus bulgaricus, Pseudomonas spp Streptococcus thermophilus و Saccharomyces cerevisiae ولفترات حفظ مختلفة ولمدة 50 أسبوعا . جميع طرق الحفظ أثبتت فعالية ناجحة في حفظ الأنواع المذكورة أعلاه من الأحياء المجهرية ماعدا بكتيريا Lactobacillus bulgaricus والتي أثبتت فشلها في طرق الحفظ بأقراص الآجار ، أقراص الجلاتين وأقراص ورق الترشيح . وقد تبين أن طريقة الحفظ بأقراص

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Prihandini, Bella Khoirunisa, Anriani Puspita Karunia Ning Widhi, and Nendyah Roestijawati. "PERBANDINGAN BAKTERI ASAM LAKTAT YOGHURT SINGLE DAN DOUBLE STRAIN DALAM MENGHAMBAT PERTUMBUHAN Shigella dysenteriae." Mandala Of Health 16, no. 1 (2023): 62. http://dx.doi.org/10.20884/1.mandala.2023.16.1.8397.

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Dysentery is an infectious intestinal disease characterized by the appearance of blood in the stool. One of the prevention efforts is consuming fermented milk as yogurt. Yoghurt is a fermented milk using lactic acid bacteria (LAB). LAB used as single strains of Streptococcus thermophilus, Lactobacillus bulgaricus, and double strains of S. thermophilus and L. bulgaricus. The purpose of this study was to determine the ratio of LAB of single strain and double strain yoghurt in inhibiting the growth of Shigella dysenteriae by calculating the inhibition zone formed. This research used experimental

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NADIROVA, S. A., Yu A. SINYAVSKIY, Zh T. LESSOVA, B. N. ALIBAYEVA та Zh B. DARMENKULOVA. "ВЛИЯНИЕ ПРОБИОТИЧЕСКОЙ ЗАКВАСКИ НА ПРОЦЕСС СКВАШИВАНИЯ ЙОГУРТОВ". МИКРОБИОЛОГИЯ ЖӘНЕ ВИРУСОЛОГИЯ, № 1(40) (16 березня 2023): 154–64. http://dx.doi.org/10.53729/mv-as.2023.01.10.

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This article presents the results of studying the effect of starter cultures on the process of yogurt fermentation. It is known that the microorganisms that make up the starter cultures for yogurt, depending on the physiological characteristics, form milk-protein clots with different types of consistency and with varying degrees of viscosity during the fermentation of milk. For drinking yoghurt, viscous type starters with a reduced tendency to syneresis are used. Three different starter cultures were used in the technological process, representing the object of this study: symbiotic cultures o

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Nadirova, S., and Yu Sinyavskiy. "JUSTIFICATION OF THE SHELF LIFE OF FERMENTED DAIRY PRODUCTS BASED ON GOAT'S MILK." Eurasian Journal of Applied Biotechnology, no. 2 (July 4, 2023): 29–37. http://dx.doi.org/10.11134/btp.2.2023.4.

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The article presents the results of studies on the number of survival of lactic acid bacteria, which determine the shelf life of fermented milk products during storage. The studies were carried out at the Department of Food Biotechnology of the Almaty Technological University, as well as in the laboratory of biotechnology of specialized products and dietary supplements of the Kazakh Academy of Nutrition. In the preparation of fermented milk products, a starter consisting of Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus fermentum 14 was used. Lactobacillus fermentum 14,

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Yudiati, Ervia, Sri Sedjati, Adha Susanto, Nuril Azhar, and Rabia Alghazeer. "Potency of Chitosan and Chitooligochitosan (COS) as Prebiotics for Streptococcus thermophillus and Lactobacillus bulgaricus Probiotics." Jurnal Kelautan Tropis 24, no. 1 (2021): 25–33. http://dx.doi.org/10.14710/jkt.v24i1.9925.

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Lately, chitosan as a result of chitin deacetilation has known as potencial compound as food industry, pharmacy and environmental agents. The weakness of chitosan is the low water solubility and high viscosity. The size reduction by cutting the β-1, 4 glicosidic bond to improve the bioactivity is the alternative solution. This research aims to find out the addition of chitosan and COS for the Streptococcus thermophillus FNCC – 0041 and Lactobacillus bulgaricus FNCC – 0040 probiotics bacteria culture. S. thermophillus and L. bulgaricus were cultured in the MRS Broth media with addition of Comme

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Wu, Jing, Zhilin Wang, Jingyi Hu, et al. "Bacillus subtilis-Derived Postbiotics as a Multifunctional Bio-Catalyst for Enhancing Lactic Acid Bacteria Viability and Yogurt Quality." Foods 14, no. 10 (2025): 1806. https://doi.org/10.3390/foods14101806.

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This study demonstrates that Bacillus subtilis GDAAS-A32-derived postbiotics (BSP) enhance yogurt production by optimizing lactic acid bacteria (LAB) viability and functionality. BSP enhanced the growth kinetics and biomass accumulation of Streptococcus thermophilus and Lactobacillus bulgaricus in both an anaerobic and aerobic pure system. The addition of BSP significantly increased the viable cell counts of S. thermophilus and L. bulgaricus, milk-clotting activity, sensory properties, and extracellular polysaccharide content and improved the rheological properties. Moreover, BSP elevated viab

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Erlando, Megi, Lezita Malianti, and Suliasih Suliasih. "PENGARUH PENAMBAHAN BUAH MANGGA TERHADAP KADAR LEMAK, KADAR PROTEIN, DAN pH PADA YOGHURT DRINK MENGGUNAKAN STARTER KOMERSIL." Jurnal Inspirasi Peternakan 3, no. 1 (2023): 33–43. http://dx.doi.org/10.36085/jinak.v3i1.5013.

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Susu merupakan bahan yang mudah sekali rusak rentan dengan kontaminasi bakteri sehingga membutuhkan penanganan khusus untuk meningkatkan nilai manfaat dan daya simpan yang lebih lama, untuk itu peng. Yoghurt merupakan salah satu produk hasil dari fermentasi susu dengan penambahan kultur bakteri asam laktat yaitu Streptococcus thermophilus, dan Lactobacillus bulgaricus. Percobaan dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 ulangan . Sari buah mangga dibuat dengan penambahan A = 0%, B = 3%, C = 6% dan D =9%. Parameter yang diamati adalah kadar lemak,

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Lick, Sonja, Karsten Drescher, and Knut J. Heller. "Survival of Lactobacillus delbrueckiisubsp. bulgaricus and Streptococcus thermophilusin the Terminal Ileum of Fistulated Göttingen Minipigs." Applied and Environmental Microbiology 67, no. 9 (2001): 4137–43. http://dx.doi.org/10.1128/aem.67.9.4137-4143.2001.

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ABSTRACT The ability of Lactobacillus delbrueckii subsp.bulgaricus and Streptococcus thermophilusadministered in yogurt to survive the passage through the upper gastrointestinal tract was investigated with Göttingen minipigs that were fitted with ileum T-cannulas. After ingestion of yogurt containing viable microorganisms, ileostomy samples were collected nearly every hour beginning 3 h after food uptake. Living L. delbrueckii subsp. bulgaricus andS. thermophilus were detected in the magnitude of 106 to 107 per gram of intestinal contents (wet weight) in all animals under investigation. A cal

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Sarah, Sarah, Eti Indarti, and Dewi Yunita. "Pengujian Starter Yoghurt (Streptococcus thermophilus dan Lactobacillus bulgaricus) serta Ekstrak Jamblang (Syzygium cumini L.) Pada Kasus Niyoghurt Jamblang Yang Telah Rusak." Jurnal Ilmiah Mahasiswa Pertanian 6, no. 1 (2021): 37–43. http://dx.doi.org/10.17969/jimfp.v6i1.16702.

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Abstract. Yogurt with the use of coconut milk as raw material is known as niyogurt or cocogurt. Coconut milk can be used as a base for yogurt because it has the same fat content as milk in terms of color and thickness similar to full cream milk. Preliminary research to breed starter Streptococcus thermophilus and Lactobacillus bulgaricus on coconut milk media with the addition of milk gradually. The results of the preliminary study showed that the pH value of the Streptococcus thermophilus and Lactobacillus bulgaricus cultures slightly increased at the use of 40% coconut milk and decreased unt

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Liu, Fei, Yue Hua Jiao, and Gui Cheng Huo. "Optimization of Co-Culture Condition for Lactobacillus delbrueckii subsp. bulgaricus with Weak Post-Acidification Ability and Streptococcus thermophilus." Advanced Materials Research 655-657 (January 2013): 1982–86. http://dx.doi.org/10.4028/www.scientific.net/amr.655-657.1982.

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To obtain high quality yoghurt starter with low post-acidification, the characteristics of mixed fermentation of yoghurt strains were studied. Lactobacillus delbrueckii subsp. bulgaricus KLDS 1.9201-11 with reduced post-acidification and Streptococcus thermophilus KLDS 3.9210 were cultivated in 2.5L fermenter with different culture temperature, initial pH and proportion of inoculums, and of which reproductive activity and ratio of viable cell count were compared. It was beneficial for the balance of final ratio of viable cell count between starter strains at the end of fermentation, when grew

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Ranasinghe, JGS, and WTR Perera. "Prevalence of Lactobacillus bulgaricus and Streptococcus thermophilus stability in commercially available yogurts in Sri lanka." Asian Journal of Medical Sciences 7, no. 5 (2016): 97–101. http://dx.doi.org/10.3126/ajms.v7i5.14326.

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Aims and Objectives: Common starter cultures found in fermented milk products are Lactobacillus bulgaricus and Streptococcus thermophilus. The viability of these bacteria is important in order to gain health benefits. It is important to investigate the stability of commercially available yogurts with respect to starter cultures and the quality.Materials and Methods: Yogurt samples were collected from highly marketed different brands designated as A, B, C, D, E, F, G and H from different areas from Sri Lanka. MRS and M17 agar were used to enumerate L. bulgaricus and S. thermophilus respectively

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Muñoz, Susana Vargas, Francisco Quintanilla Guerrero, Maykel González Torres, Ma del Pilar Carreón Castro, and Rogelio Rodríguez Talavera. "Transformation kinetics of fermented milk using Lactobacillus casei (Lc1) and Streptococcus thermophilus: comparison of results with other Inocula." Journal of Dairy Research 84, no. 1 (2016): 102–8. http://dx.doi.org/10.1017/s0022029916000613.

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Probiotic-based starter cultures are generally used to produce fermented milks with improved characteristics in the final product. In this study, Lactobacillus casei and Streptococcus thermophilus (Lc1-St) were used as the starter inoculum. The transformation kinetics and properties of the final product were compared with systems produced with other inocula. The Lc1-St inoculum delayed the production of lactic acid from 40 to 70 min (depending on temperature and concentration) when compared to Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus (Lb-St) and Lactobacillus jo

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Elli, Marina, Maria Luisa Callegari, Susanna Ferrari, et al. "Survival of Yogurt Bacteria in the Human Gut." Applied and Environmental Microbiology 72, no. 7 (2006): 5113–17. http://dx.doi.org/10.1128/aem.02950-05.

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ABSTRACT Whether Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus can be recovered after passage through the human gut was tested by feeding 20 healthy volunteers commercial yogurt. Yogurt bacteria were found in human feces, suggesting that they can survive transit in the gastrointestinal tract.

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Zhao, Ruiting, Zouquan Chen, Jie Liang, et al. "Advances in Genetic Tools and Their Application in Streptococcus thermophilus." Foods 12, no. 16 (2023): 3119. http://dx.doi.org/10.3390/foods12163119.

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Streptococcus thermophilus is a traditional starter. Nowadays, key aspects of S. thermophilus physiology have been revealed concerning the phenotypic traits relevant for industrial applications, including sugar metabolism, protein hydrolysis, and the production of important metabolites that affect the sensory properties of fermented foods as well as the original cooperation with Lactobacillus delbrueckii subsp. bulgaricus. Moreover, significant advances have been made in the synthetic biology toolbox of S. thermophilus based on technological advances in the genome and its sequencing and synthe

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Laiño, Jonathan Emiliano, Jean Guy LeBlanc, and Graciela Savoy de Giori. "Production of natural folates by lactic acid bacteria starter cultures isolated from artisanal Argentinean yogurts." Canadian Journal of Microbiology 58, no. 5 (2012): 581–88. http://dx.doi.org/10.1139/w2012-026.

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Folate is a B-group vitamin that cannot be synthesized by humans and must be obtained exogenously. Although some species of lactic acid bacteria (LAB) can produce folates, little is known about the production of this vitamin by yogurt starter cultures. Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains were isolated from artisanal Argentinean yogurts and were grown in folate-free culture medium (FACM) and nonfat milk after which intracellular and extracellular folate production were evaluated. From the initial 92 isolated LAB strains, 4 L. delbrueckii subsp. bul

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Ulmer, Andreas, Stefan Veit, Florian Erdemann, et al. "A Two-Compartment Fermentation System to Quantify Strain-Specific Interactions in Microbial Co-Cultures." Bioengineering 10, no. 1 (2023): 103. http://dx.doi.org/10.3390/bioengineering10010103.

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To fulfil the growing interest in investigating microbial interactions in co-cultures, a novel two-compartment bioreactor system was developed, characterised, and implemented. The system allowed for the exchange of amino acids and peptides via a polyethersulfone membrane that retained biomass. Further system characterisation revealed a Bodenstein number of 18, which hints at backmixing. Together with other physical settings, the existence of unwanted inner-compartment substrate gradients could be ruled out. Furthermore, the study of Damkoehler numbers indicated that a proper metabolite supply

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Paz, David, Ricardo S. Aleman, Roberto Cedillos, et al. "Probiotic Characteristics of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus as Influenced by Carao (Cassia grandis)." Fermentation 8, no. 10 (2022): 499. http://dx.doi.org/10.3390/fermentation8100499.

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Carao is considered a functional ingredient since its bioactive compounds are meaningful in nutritional, pharmacological, and medicinal applications. The objective of this study was to determine the effects of carao pulp powder on the bacterial viability, acid tolerance, bile tolerance, and protease activity of S. thermophilus STI-06 and L. bulgaricus LB-12. M17 broth with 0.5% lactose and MRS broth were used for S. thermophilus and L. bulgaricus, respectively, for determining bacterial viability, acid tolerance, and bile tolerance. Skim milk was used to study the protease activity of both bac

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Yang, So-Young, and Ki-Sun Yoon. "Effect of Probiotic Lactic Acid Bacteria (LAB) on the Quality and Safety of Greek Yogurt." Foods 11, no. 23 (2022): 3799. http://dx.doi.org/10.3390/foods11233799.

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Greek yogurt is a strained yogurt with a high protein content that brings nutritional benefits. To enhance the functional benefits of Greek yogurt, Greek yogurt was prepared with various combinations of probiotic lactic acid bacteria (LAB) (Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus gasseri BNR17, and Lactobacillus plantarum HY7714). Effects of probiotic LAB on quality, sensory, and microbiological characteristics of Greek yogurt were then compared. Among samples, Greek yogurt fermented by S. thermophilus and L. bulgaricus showed the highest changes of pH and titratabl

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Anino, Calvince, Arnold Onyango, Samuel Imathiu, and Julius Maina. "Effect of Lactic Acid Bacteria Starter Cultures on Vitamin and Oligosaccharide Composition of Milk Extracted from Three Common Bean (Phaselous Vulgaris L) Varieties." Journal of Food Research 8, no. 3 (2019): 103. http://dx.doi.org/10.5539/jfr.v8n3p103.

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Fermented foods have in recent times attracted consumer interest mainly due to perceived health benefits of probiotic microorganisms. This study characterized changes in the concentrations of selected B-complex vitamins and oligosaccharides of common bean milk during fermentation by a common dairy starter culture, YF L-903 (Streptococcus thermophilus + Lactobacillus Bulgaricus subs Debulgaricus), and three probiotic cultures namely ABT (Lactobacillus acidophilus La-5 + Bifidobacterium animalis Bb-12 + Streptococcus thermophilus), Yoba (Lactobacillus rhamnosus yoba + Streptococcus thermophilus)

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Herve-Jimenez, Luciana, Isabelle Guillouard, Eric Guedon, et al. "Postgenomic Analysis of Streptococcus thermophilus Cocultivated in Milk with Lactobacillus delbrueckii subsp. bulgaricus: Involvement of Nitrogen, Purine, and Iron Metabolism." Applied and Environmental Microbiology 75, no. 7 (2008): 2062–73. http://dx.doi.org/10.1128/aem.01984-08.

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ABSTRACT Streptococcus thermophilus is one of the most widely used lactic acid bacteria in the dairy industry, in particular in yoghurt manufacture, where it is associated with Lactobacillus delbrueckii subsp. bulgaricus. This bacterial association, known as a proto-cooperation, is poorly documented at the molecular and regulatory levels. We thus investigate the kinetics of the transcriptomic and proteomic modifications of S. thermophilus LMG 18311 in response to the presence of L. delbrueckii subsp. bulgaricus ATCC 11842 during growth in milk at two growth stages. Seventy-seven different gene

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Wijayanti, Agustina Dwi, Antasiswa Windraningtyas Rosetyadewi, Ida Fitriana, and Anggi Muhtar Pratama. "Pengimbuhan Fitobiotik dan Probiotik Meningkatkan Rasio Konversi Pakan dan Menurunkan Persentase Lemak Abdomen Ayam Pedaging." Jurnal Veteriner 22, no. 3 (2021): 303–8. http://dx.doi.org/10.19087/jveteriner.2021.22.3.303.

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Phytobiotic is a derivative compound from plants that have the benefits as medicine or growth promoter. The compound had studied on it’s beneficial effect as growth promoter in poultry. This study has deducted to know the effect of Macleaya cordata extract and Lactobacillus acidophilus, Lactobacillus debrueckii susp. bulgaricus, Lactobacillus rhamnosus, Enterococcus faecium, dan Streptococcus salivarius susp. Thermophilus as feed additive products toward the feed convertion rate (FCR) and the percentage of abdominal lipid. The 60 of day old chick were maintained and devided into four groups co

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ÇALIŞIR, Büşra, Ali Kudret ADİLOĞLU, and Rukiye BERKEM. "Evaluation of the effect of probiotics on celiac patients." Kastamonu Medical Journal 2, no. 4 (2022): 119–22. http://dx.doi.org/10.51271/kmj-0083.

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ABSTRACT Aims:It was aimed to evaluate the effect of yogurt consumption containing Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus probiotic bacteria on the celiac markers, biochemical values and clinical symptoms of celiac diseas. Methods:Fifty celiac patients with positive anti-tissue transglutaminase(anti-tTG) IgA values were evaluated prospectively. The patients were divided into two groups. One group was recommended only gluten-free diet(GFD),while the other group was recommended to eat 200 mL probiotic yogurt containing St

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YUNITA, DEWI, ELSA VARIZKI, SYARIFAH ROHAYA, IRFAN IRFAN, and MURNA MUZAIFA. "Application of optimized Streptococcus thermophilus and Lactobacillus bulgaricus on coconut milk in the production of niyoghurt." Jurnal Natural 23, no. 2 (2023): 131–38. http://dx.doi.org/10.24815/jn.v23i2.29310.

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This research aimed to optimize the growth of commercial yogurt starter cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) on coconut milk before they were applied in the production of coconut yogurt, which is known as niyogurt or cocogurt. The research consists of three steps. Firstly, both microbes were grown on 100% cow’s milk and were analyzed for pH and total lactic acid bacteria (LAB) to examine the length of fermentation time. Secondly, both microbes were gradually grown on cow’s milk and coconut milk media, with samples ranging in combinations of the two kinds of milk f

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Siddiqi, Myra, Armin Tarrah, Zheng-Hao Chen, and Gisèle LaPointe. "Phenotypic Differentiation of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus Isolates Found in Yogurt Starter Cultures." Fermentation 10, no. 12 (2024): 601. http://dx.doi.org/10.3390/fermentation10120601.

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The mutualistic relationship between Streptococcus thermophilus (S. thermophilus) and L. delbrueckii subsp. bulgaricus (L. bulgaricus) is responsible for milk coagulation, gel formation, and the flavour of yogurt. Under set-style yogurt processing conditions, the performance of a mixed culture composed of these species depends on key technological parameters such as the capacity for acidification and proteolytic activity. This study aimed to determine the extent of phenotypic diversity by comparing the key traits of acidification and proteolytic activity among isolates found in yogurt starter

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Mariyana, Dian. "POTENSI YOGHURT PROBIOTIK DENGAN PENAMBAHAN EKSTRAK UBI JALAR UNGU TERHADAP KESEHATAN SALURAN PENCERNAAN DAN KONDISI FISIK (PERFORMA) TIKUS COBA YANG DIINTERFENSI DENGAN Enteropathognic Escherichia coli (EPEC) ATCC (35218)." Jurnal Ilmu Pangan dan Hasil Pertanian 2, no. 2 (2019): 91. http://dx.doi.org/10.26877/jiphp.v2i2.2701.

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ABSTRAKYoghurt probiotik merupakan susu yang difermentasi oleh Bakteri Asam Laktat (BAL) komersial spesies Lactobacillus bulgaricus dan Streptococcus thermophilus dengan penambahan BAL probiotik yaitu Lactobacillus plantarum Dad 13. Ketiga bakteri tersebut memiliki efek menguntungkan bagi inang yang mengkonsumsinya dengan cara memperbaiki mikroflora saluran pencernaan. Tujuan dari penelitian ini adalah untuk mempelajari pengaruh pemberian probiotik terhadap kesehatan saluran pencernaan dan kondisi fisik tikus seperti, kadar air feses, berat badan (BB), konsumsi pakan dan nilai PER. Hasil penel

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