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Journal articles on the topic 'L. bulgaricus'

Author: Grafiati

Published: 4 June 2021

Last updated: 16 June 2025

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1

Satchanska, G., D. Ilin, and A. Doycheva. "Food Control of Probiotic Lactobacillus delbruekii ssp. bulgaricus in Most Frequently Consumed Bulgarian Yogurts." Acta Microbiologica Bulgarica 40, no. 1 (2024): 77–83. http://dx.doi.org/10.59393/amb24400110.

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The most prominent probiotics are the lactic acid bacteria (LAB). They synthesize vitamins, enzymes, and other bioactive compounds valuable for human health. LAB are known to considerably boost the immune system. Besides, LAB shows strong bactericidal and antifungal properties. The most valuable feature contributing to human longevity remains their ability to break the xenobiotics. Our study aimed to evaluate the content of the probiotic bacterium Lactobacillus delbruekii ssp. bulgaricus in most frequently consumed by Bulgarians yogurts. We analysed six yogurt samples of 3.6% cow milk studying

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2

Dimitrov, Zh. "Assessment of lactobacillus bulgaricus strain in human intestinal samples by denaturation gradient gel electrophoresis." Trakia Journal of Sciences 17, no. 4 (2019): 312–17. http://dx.doi.org/10.15547/tjs.2019.04.003.

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PURPOSE. The purpose of this work was to evaluate the content of Lactobacillus bulgaricus in faecal samples of volunteers after consumption of yoghurt produced with selected L. bulgaricus strain. METHODS. Using Denaturation Gradient Gel Electrophoresis (DGGE) the DNA band corresponding to L. bulgaricus was well separated from the DNA bands of other lactobacilli. RESULTS. Faecal samples of all four volunteers consumed yoghurt contained a major DNA band indicating the presence of L. bulgaricus, unlike the faecal samples from the three volunteers no consumed yoghurt where the specific for L. bulg

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3

Liu, Deyu, Yingxue Yue, Lijun Ping, et al. "Lactobacillus delbrueckii subsp. bulgaricus 1.0207 Exopolysaccharides Attenuate Hydrogen Peroxide-Induced Oxidative Stress Damage in IPEC-J2 Cells through the Keap1/Nrf2 Pathway." Antioxidants 13, no. 9 (2024): 1150. http://dx.doi.org/10.3390/antiox13091150.

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Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus) is one of the most commonly employed Lactobacillus in the food industry. Exopolysaccharides (EPS) of Lactobacillus, which are known to exhibit probiotic properties, are secondary metabolites produced during the growth of Lactobacillus. This study identified the structure of the EPS produced by L. bulgaricus 1.0207 and investigated the mitigation of L. bulgaricus 1.0207 EPS on H2O2-induced oxidative stress in IPEC-J2 cells. L. bulgaricus 1.0207 EPS consisted of glucose and galactose and possessed a molecular weight of 4.06 × 104 Da. L.

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4

Lee, Minjee, Won-Yeong Bang, Han-Bin Lee, et al. "Safety Assessment and Evaluation of Probiotic Potential of Lactobacillus bulgaricus IDCC 3601 for Human Use." Microorganisms 12, no. 10 (2024): 2063. http://dx.doi.org/10.3390/microorganisms12102063.

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Lactic acid bacteria (LAB) are probiotic microorganisms widely used for their health benefits in the food industry. However, recent concerns regarding their safety have highlighted the need for comprehensive safety assessments. In this study, we aimed to evaluate the safety of L. bulgaricus IDCC 3601, isolated from homemade plain yogurt, via genomic, phenotypic, and toxicity-based analyses. L. bulgaricus IDCC 3601 possessed a single circular chromosome of 1,865,001 bp, with a GC content of 49.72%, and 1910 predicted coding sequences. No virulence or antibiotic resistance genes were detected. A

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5

Степанова, А. П., та Л. Б. Ловцова. "КОНСОРЦИУМ МОЛОЧНОКИСЛЫХ КУЛЬТУР С ЗАЩИТНЫМ ШТАММОМ LACTOBACILLUS BULGARICUS ДЛЯ ИСПОЛЬЗОВАНИЯ В ПРОДУКТАХ ДЕТСКОГО ПИТАНИЯ". Вестник Всероссийского научно-исследовательского института жиров, № 1-2 (12 грудня 2024): 73–79. https://doi.org/10.25812/vniig.2024.92.42.014.

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В статье представлены исследования по созданию консорциумов молочнокислых культур с защитным штаммом L. bulgaricus для использования в продуктах детского питания. Приведены результаты по селекции и отбору штаммов L. bulgaricus и Str.ther-mophilus, и изучению антагонистической активности штамма L. bulgaricus по отношению к микроорганизмам порчи. По полученным данным было составлено два консорциума молочнокислых культур, в которых была изучена устойчивость к агрессивным воздействиям внешней среды и антибиотическая активность, также были определены биохимические и органолептические показатели. В

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6

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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7

Yafetto, Levi, Christiana Naa Atsreh Nsiah-Asamoah, Emmanuel Birikorang, and George Tawia Odamtten. "Biotechnological Application of Saccharomyces cerevisiae and Lactobacillus delbrueckii sp. bulgaricus for Protein Enrichment of Fermented Unmalted and Malted Sorghum (Sorghum bicolor (L.) Moench)." International Journal of Food Science 2022 (February 3, 2022): 1–12. http://dx.doi.org/10.1155/2022/2264993.

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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. Fermentation of unmalted and malted sorghum and their formulated blends of 1 : 1 ( w / w ), 3 : 1 ( w / w ), and 1 : 3 ( w / w ) by S. cerevisiae and L. bulgaricus could increase their protein contents. Thus, there was an increase in protein content of fermented, malted sorghum by 68.40% for S. cerevisiae, 34.98% for L. bulgaricus, and 76.59% for coc

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8

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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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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10

Zakaria, Yusdar. "Analisis Sifat Fisik dan Kimia Yogurt Yang Menggunakan Starter Lactobacillus bulgaricus Dengan Persentase Yang Berbeda." Jurnal Agripet 2, no. 2 (2001): 22–25. http://dx.doi.org/10.17969/agripet.v2i2.3638.

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ABSTRACT. A study of pyisical properties and quality of yogurt with Lactobacillus bulgaricus as a starter has been doon. Objectives of this study is to know how many percent starter of L. bulgaricus in yogurt to decrease suscepetibility to syneresis and to increase quality of yogurt. Yogurt was analyzed for susceptibility to syineresis, titratable acidity and content of crude protein and crude fat. Syinerisis of yogurt was evaluated according to centrifugal methods of Halwarkar and Kalab. The result of the study showed that yogurt with 2.5-10 % L. bulgaricus as a starter are not have any effec

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11

Rochat, Tatiana, Jean-Jacques Gratadoux, Alexandra Gruss, et al. "Production of a Heterologous Nonheme Catalase by Lactobacillus casei: an Efficient Tool for Removal of H2O2 and Protection of Lactobacillus bulgaricus from Oxidative Stress in Milk." Applied and Environmental Microbiology 72, no. 8 (2006): 5143–49. http://dx.doi.org/10.1128/aem.00482-06.

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ABSTRACT Lactic acid bacteria (LAB) are generally sensitive to H2O2, a compound that they can paradoxically produce themselves, as is the case for Lactobacillus bulgaricus. Lactobacillus plantarum ATCC 14431 is one of the very few LAB strains able to degrade H2O2 through the action of a nonheme, manganese-dependent catalase (hereafter called MnKat). The MnKat gene was expressed in three catalase-deficient LAB species: L. bulgaricus ATCC 11842, Lactobacillus casei BL23, and Lactococcus lactis MG1363. While the protein could be detected in all heterologous hosts, enzyme activity was observed onl

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12

Chu, Pei-Yi, Ying-Chun Yu, Yi-Cheng Pan, et al. "The Efficacy of Lactobacillus delbrueckii ssp. bulgaricus Supplementation in Managing Body Weight and Blood Lipids of People with Overweight: A Randomized Pilot Trial." Metabolites 14, no. 2 (2024): 129. http://dx.doi.org/10.3390/metabo14020129.

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This study aimed to evaluate the efficacy of Lactobacillus delbrueckii ssp. bulgaricus (L. bulgaricus) in improving body weight, obesity-related outcomes, and lipid profiles of overweight people. Thirty-six overweight participants were randomly assigned to either a probiotic or a placebo group. A placebo powder or L. bulgaricus powder (containing 1 × 108 colony-forming unit (CFU) of the probiotic) was administered daily for 12 weeks. Body composition was determined, and blood tests were performed before and after the intervention. L. bulgaricus supplementation under the present condition did n

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13

Ilyazova, Ayla, Denica Blazheva, Aleksandar Slavchev, and Albert Krastanov. "Study on the effect of sublethal concentrations of antimicrobials on the growth and development of probiotic lactobacilli." BIO Web of Conferences 45 (2022): 02002. http://dx.doi.org/10.1051/bioconf/20224502002.

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The objective of this study was to investigate the effect of sublethal concentrations of 5 antibiotics (tetracycline, erythromycin, penicillin G, lincomycin, ciprofloxacin) and 2 preservatives (benzoic and sorbic acid) on the growth and development of 8 probiotic Lactobacillus strains. All lactobacilli were subjected to a large range of concentrations, growth curves were plotted and MICs were determined for each antimicrobial. The results showed correlation between the sublethal concentrations and the growth rate of the studied microorganisms. Based on the obtained data two groups of strains c

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14

Orike, Emmanuel Lucky, Temidayo Emmanuel Olajugbagbe, Bridget Okiemute Omafuvbe, and Titilola Oyenike Animasahun. "Effect of Storage on Probiotic Viability, Physicochemical and Sensory Properties of Probiotic-enriched Orange Juice." European Journal of Nutrition & Food Safety 16, no. 7 (2024): 304–12. http://dx.doi.org/10.9734/ejnfs/2024/v16i71480.

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The effect of enrichment of orange juice with probiotic Lactobacillus plantarum and Lactobacillus bulgaricus as single and mixed cultures on the cell viability, physicochemical parameters and sensory properties of the juice during a 20day refrigerated (4oC) and room temperature (30± 2oC) conditions was studied. The viable cell count remained relatively stable at 4oC over the storage period for both strains but was at its peak after 10 days of storage at 30±2oC with L. bulgaricus accounting for the highest count (9.36±0.04 CFU/mL). The acidity of the enriched juice increased as the storage peri

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15

Pazla, R., E. M. Putri, N. Jamarun, et al. "Pre-treatments of <i>Mirasolia diversifolia</i> using <i>Lactobacillus bulgaricus</i> at different dosages and fermentation times: Phytic acid concentration, enzyme activity, and fermentation characteristics." South African Journal of Animal Science 53, no. 3 (2024): 429–37. http://dx.doi.org/10.4314/sajas.v53i3.11.

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The present study aimed to determine the optimal dosage and fermentation time of Mirasolia diversifolia (leaves and stems) using Lactobacillus bulgaricus bacteria by observing the reduction in phytic acid, the activity of enzymes, pH of fermentation, number of bacterial colonies, and tannin concentration. An experiment was conducted using a completely randomized design (CRD) and 2×3 factorial design with three replications. The treatment factors were Factor A (L. bulgaricus dosages): A1 = 2% (g/v), A2 = 3% (g/v); and Factor B (fermentation times): B1 = 1 d, B2 = 3 d, B3 = 5 d. The dosage of L.

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16

Lapierre, Luciane, Beat Mollet, and Jacques-Edouard Germond. "Regulation and Adaptive Evolution of Lactose Operon Expression in Lactobacillus delbrueckii." Journal of Bacteriology 184, no. 4 (2002): 928–35. http://dx.doi.org/10.1128/jb.184.4.928-935.2002.

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ABSTRACT Lactobacillus delbrueckii subsp. bulgaricus and L. delbrueckii subsp. lactis are both used in the dairy industry as homofermentative lactic acid bacteria in the production of fermented milk products. After selective pressure for the fast fermentation of milk in the manufacture of yogurts, L. delbrueckii subsp. bulgaricus loses its ability to regulate lac operon expression. A series of mutations led to the constitutive expression of the lac genes. A complex of insertion sequence (IS) elements (ISL4 inside ISL5), inserted at the border of the lac promoter, induced the loss of the palind

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17

Hozzein, Wael N., Sameh M. Hisham, and Dalal Hussien M. Alkhalifah. "A Sustainable Method: Production of the Fermented Rice Milk Yogurt by Using Three Efficient Lactic Acid Bacteria." Applied Sciences 13, no. 2 (2023): 907. http://dx.doi.org/10.3390/app13020907.

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Lactic acid bacteria (LAB) have long been used as starters in non-dairy cereal fermentation, as they aid in the production of products such as yoghurt and cheese. Broken rice milk is a plant-based milk alternative that is high in carbs and low in fat, providing excellent nutritional value to human users. The current study intends to ferment broken rice milk supplemented with 6% skim milk using three Lactobacillus strains for the development of yoghurt products, as well as to evaluate the growth, changes in physio-chemical properties, and sensory qualities of the yoghurt produced. Lactobacillus

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., Nurgrahadi, Ni Nyoman Puspawati, and I. Made Sugitha. "PENGARUH PERLAKUAN 3 JENIS BAKTERI ASAM LAKTAT DAN KOMBINASINYA TERHADAP KARAKTERISTIK KEJU KEDELAI." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 9, no. 4 (2020): 412. http://dx.doi.org/10.24843/itepa.2020.v09.i04.p06.

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   The aims of this research was to determine the effect of using 3 different types of lactic acid bacteria and their combinations for the characteristics of soy cheese. This research used a Completely Randomized Design (CRD) with 7 treatments, namely Lactobacillus bulgaricus, Lactococcus lactis and Lactobacillus paracasei spp. paracasei 1 SKG44, which is a single starter, and several combinations consisting of L. bulgaricus with L. lactis; L. bulgaricus with L. paracasei spp. paracasei 1 SKG44; L. lactis with L. paracasei spp. paracasei 1 SKG44; and L. bulgaricus, L. lactis,

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19

Azizah, N. F. N., H. Evanuarini, and E. S. Widyastuti. "Physicochemical characteristics of egg white powder using Lactobacillus bulgaricus." IOP Conference Series: Earth and Environmental Science 1020, no. 1 (2022): 012028. http://dx.doi.org/10.1088/1755-1315/1020/1/012028.

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Abstract Egg white powder fermented with Lactobacillus bulgaricus bacteria using pan drying method to improve the quality of egg white powder. Fermentation is carried out to reduce the Maillard reaction in egg white powder. This research aims to determine the best percentage of Lactobacillus bulgaricus bacteria used in egg white powder based on physicochemical quality. The materials used was fresh eggs with weight 60 ± 2 g and starter of Lactobacillus bulgaricus bacteria. The treatments were without addition Lactobacillus bulgaricus bacteria (T0), 2% (T1), 4% (T2), and 6% (T3) Lactobacillus bu

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20

Panayotova, T., Z. Urshev, S. Angelova, and I. Iliev. "Proteolytic Activity of Different Lactic Acid Bacteria Species Cultivated on Media with Plant Proteins." Acta Microbiologica Bulgarica 40, no. 4 (2024): 520–25. https://doi.org/10.59393/amb24400412.

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The aim of the present study was to evaluate the ability of different lactic acid bacteria strains to degrade plant proteins from various sources. The species included were Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus helveticus, Lacticaseibacillus casei and Lactiplantibacillus plantarum, cultivat¬ed in plant protein-enriched media, containing pea-, soy-, rice- or hemp protein. Sterile 10% reconstituted skimmed milk (RSM) was used as a reference growth medium and for the initial selection of high- and low-proteolysis-capable strains. The quantification assay was the o-phthalaldehyd

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21

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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22

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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23

Chen, Yuanyuan, Ruirui Li, Qiaocheng Chang, Zhihao Dong, Huanmin Yang та Chuang Xu. "Lactobacillus bulgaricus or Lactobacillus rhamnosus Suppresses NF-κB Signaling Pathway and Protects against AFB1-Induced Hepatitis: A Novel Potential Preventive Strategy for Aflatoxicosis?" Toxins 11, № 1 (2019): 17. http://dx.doi.org/10.3390/toxins11010017.

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Aflatoxin B1 (AFB1), a mycotoxin found in food and feed, is immunotoxic to animals and poses significant threat to the food industry and animal production. The primary target of AFB1 is the liver. To overcome aflatoxin toxicity, probiotic-mediated detoxification has been proposed. In the present study, to investigate the protective effects and molecular mechanisms of Lactobacillus bulgaricus or Lactobacillus rhamnosus against liver inflammatory responses to AFB1, mice were administered with AFB1 (300 μg/kg) and/or Lactobacillus intragastrically for 8 weeks. AML12 cells were cultured and treate

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Duan, Feiyu, Renfei Zhao, Jingyi Yang, Min Xiao та Lili Lu. "Integrated Utilization of Dairy Whey in Probiotic β-Galactosidase Production and Enzymatic Synthesis of Galacto-Oligosaccharides". Catalysts 11, № 6 (2021): 658. http://dx.doi.org/10.3390/catal11060658.

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This work established an integrated utilization of dairy whey in β-galactosidase production from Lactobacillus bulgaricus and prebiotics synthesis by the probiotic enzyme. A cost-effective whey-based medium was newly developed for culturing Lactobacillus bulgaricus to produce β-galactosidase. The medium was optimized through response surface methodology (RSM) involving a series of statistical designs, such as the Plackett–Burman design, steepest ascent experiment, and central composite design. Under the optimized medium, the β-galactosidase activity of L. bulgaricus reached 2034 U/L, which was

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Nisar, Akib, Mayur Aswani, Sara Kamyab, Alpana Moghe, and Abhay Harsulkar. "Isolation of prebiotics from wild vegetables: In vitro characterization by antioxidant assays and human adenocarcinoma cell line (HT-29)." Research Journal of Biotechnology 17, no. 12 (2022): 29–40. http://dx.doi.org/10.25303/1712rjbt29040.

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Wild vegetables are recognized for their antioxidants, fibres, other bioactive components and consumed as a rich prebiotic source along with probiotics. Crude prebiotics were isolated from wild vegetables and extracts were treated with digestive enzymes to enrich non-digestible prebiotics. The prebiotics were used to prepare different synbiotic formulations with Lactobacillus plantarum strains, L. bulgaricus and L. lactis whereas inulin served as a positive control. These formulations were evaluated for antioxidant activities viz. lipopolysaccharide-induced cell survival assessment and microbi

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Serror, Pascale, Golnar Ilami, Hichem Chouayekh, S. Dusko Ehrlich, and Emmanuelle Maguin. "Transposition in Lactobacillus delbrueckii subsp. bulgaricus: identification of two thermosensitive replicons and two functional insertion sequences." Microbiology 149, no. 6 (2003): 1503–11. http://dx.doi.org/10.1099/mic.0.25827-0.

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In this report, it is shown that the rolling circle replicon pG+host and the theta replicon pIP501 are thermosensitive in Lactobacillus delbrueckii subsp. bulgaricus (Lactobacillus bulgaricus). Using a pIP501 derivative as a delivery vector for six insertion sequences originating from lactic acid bacteria, it is shown that IS1223 and IS1201 transpose in L. bulgaricus.

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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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Wahyu Wibawanti, Jeki Mediantari, Zulfanita ., Liza Md Salleh, Helen Kong, and Sapto Pamungkas. "The Potency of Inulin Extract from Mangrove Apple as a Prebiotic for Lactobacillus bulgaricus Growth In Vitro." International Journal of Agriculture and Biology 31, no. 05 (2024): 393–43. http://dx.doi.org/10.17957/ijab/15.2150.

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Prebiotic sources can be developed from natural materials such as the inulin of mangrove apples (IMA). The objective of this research was to evaluate the efficacy of inulin from mangrove apples on the growth of Lactobacillus bulgaricus at an incubation time of 24 h. The experiment was conducted in the completely randomized design with 4 replicates using five different concentrations of IMA. The IMA concentrations applied in this study were 0, 2.5, 5.0, 7.5 and 10% w/v. The concentration of IMA of 10% had significantly (P<0.05) revealed to have higher viability of L. bulgaricus bacteria, pre

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Journal, Baghdad Science. "Effect of Lactobacilli sources on Escherichia coli and Staphylococcus aureus adherence to uroepithelial cells." Baghdad Science Journal 8, no. 3 (2011): 723–27. http://dx.doi.org/10.21123/bsj.8.3.723-727.

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The inhibitory action of four lactobacilli isolates Lactobacillus bulgaricus, L. acidophilus, L. plantarum and L. fermentum, isolated from four different samples; yoghurt, vinegar, saliva and vagina respectively, on Escherichia coli and Staphylococcus aureus adhesion to uroepithelial cells were investigated. Results showed that all Lactobacillus isolates or their supernatant were able to reduce the number of the uropathogens attached to uroepithelial cells. However, inhibition level of lactobacilli cells was higher than their supernatant. Nevertheless, the human indigenous lactobacilli (L. fer

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Al-Mathkhury, Harith J. F., and Alaa' Mohammed Hasan. "Effect of Lactobacilli sources on Escherichia coli and Staphylococcus aureus adherence to uroepithelial cells." Baghdad Science Journal 8, no. 3 (2011): 723–27. http://dx.doi.org/10.21123/bsj.2011.8.3.723-727.

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The inhibitory action of four lactobacilli isolates Lactobacillus bulgaricus, L. acidophilus, L. plantarum and L. fermentum, isolated from four different samples; yoghurt, vinegar, saliva and vagina respectively, on Escherichia coli and Staphylococcus aureus adhesion to uroepithelial cells were investigated. Results showed that all Lactobacillus isolates or their supernatant were able to reduce the number of the uropathogens attached to uroepithelial cells. However, inhibition level of lactobacilli cells was higher than their supernatant. Nevertheless, the human indigenous lactobacilli (L. fer

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Chavdarov, Georgi, Nikolay Ivanov, Ivan Slavov, and Stayka Laleva. "Effects of Zoovit probiotic on faecal microbiota in cattle." Bulgarian Journal of Animal Husbandry 61, no. 1 (2024): 11–18. http://dx.doi.org/10.61308/ocyq3517.

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The amount of pathogenic bacteria in feces is an indicator characterizing the health status of animals. This is important to protect the environment and the health of farm workers. The aim of the present study is to determine the effect of probiotic Zoovit on the microbiome of the faecal mass of Holstein cattle. In the experiment, two groups were formed - experimental and control, 30 each. A probiotic was added to the combined feed of the experimental group, but not to the control group. The food ration with the participation of probiotic is placed twice a day. To determine the microbiome in f

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Tarabukina, N., Mihail Neustroev, Ol'ga Zhilenkova, Natal'ya Oboeva, and Svetlana Parnikova. "TECHNOLOGICAL PROPERTIES OF A NEW STRAIN OF BACTERIA LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS K 1903, ISOLATED FROM YAKUT KUMISS." Bulletin of KSAU, no. 2 (December 24, 2024): 180–85. https://doi.org/10.36718/1819-4036-2023-2-180-185.

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The aim of research is to study the technological properties of the isolated strain of lactic acid microorganisms Lactobacillus delbrueckii subsp. bulgaricus K 1903 and its practical application. Objectives: to study the technological properties of L. delbrueckii subsp. bulgaricus K 1903; to conduct an experimental production of a fermented milk product using L. delbrueckii subsp. bulgaricus K 1903. The object of research was the strain L. delbrueckii subsp. bulgaricus K 1903, isolated from Yakut kumiss. The study of the technological properties of the strain was carried out at a maximum tempe

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Sheikhi, Abdolkarim, Hojjat Giti, Mohammad Heibor, et al. "Lactobacilus Delbrueckii subsp. Bulgaricus Modulates the Secretion of Th1/Th2 and Treg Cell-Related Cytokines by PBMCs from Patients with Atopic Dermatitis." Drug Research 67, no. 12 (2017): 724–29. http://dx.doi.org/10.1055/s-0043-117612.

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Abstract Background Atopic dermatitis (AD) is an inflammatory skin disease which may be due to the imbalance between Th1-, Th2 and Treg cell-related immune responses. Evidences suggest that appropriate stimulation with probiotics may correct the skewed immune response in children with AD. The aim was to determine the effects of the yogurt culture lactobacillus Bulgaricus on the secretion of Th1/Th2/Treg type cytokines by PBMCs from children with AD. Methods L. Bulgaricus was cultivated on MRS broth. The PBMCs from 20 children with AD were separated by Ficoll-Hypaque centrifugation and co-cultu

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Bakri, Marwah M. "Evaluating the effects of cellulolytic enzymes and Lactobacillus bulgaricus on mycotoxins production and the quality of maize silage." BioResources 16, no. 4 (2021): 8366–78. http://dx.doi.org/10.15376/biores.16.4.8366-8378.

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Fungal spoilage and mycotoxin contamination are two of the greatest hazards of silage. The present work was carried out to evaluate the impact of Lactobacillus bulgaricus and cellulolytic enzymes on the maize silage (MS) quality. Fungal analysis of different MS samples showed different mycotoxigenic fungi. The highest frequency (62.8%) was associated with Fusarium spp. Four species with different relative densities were found: F. graminearum (71.1%), F. culmorum (15.2%), F. proliferatum (11.2%), and F. oxysporum (2.50 %). High-performance liquid chromatography analysis showed the presence of t

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Suryono, Chrisna Adhi, Adi Santoso, Ervia Yudiati, et al. "The Impact of Varying Alginate Co-activation with Probiotics on the Artemia Bioencapsulation to Enhance Immunity Against Vibrio spp." ILMU KELAUTAN: Indonesian Journal of Marine Sciences 29, no. 3 (2024): 372–84. http://dx.doi.org/10.14710/ik.ijms.29.3.372-384.

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Alginate is known as an immunostimulant. The comprehensive study of Artemia on its co-activity with Lactobacillus bulgaricus resolves the relationship of feed digestibility, hematological parameters, gene expression, feed digestibility, and disease-resistant have not been covered. This study aimed to determine the effect of various doses alginate with Lactobacillus bulgaricus bio-encapsulated Artemia in Vibrio vulnificus, V. parahaemolyticus, and V. harveyi challenged. Alginate from Sargassum sp. L. bulgaricus were cultured and grown with de Man, Rogosa and Shape media. Nauplii Artemia was enc

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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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ASLIM, BELMA, DERYA ONAL, and YAVUZ BEYATLI. "Factors Influencing Autoaggregation and Aggregation of Lactobacillus delbrueckii subsp. bulgaricus Isolated from Handmade Yogurt." Journal of Food Protection 70, no. 1 (2007): 223–27. http://dx.doi.org/10.4315/0362-028x-70.1.223.

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Of 26 Lactobacillus delbrueckii subsp. bulgaricus strains isolated from yogurt, strains B2 and 22, which produce low levels (28 and 21 mg liter−1, respectively) of extracellular polysaccharides (EPSs), and strains B3 and G12, which produce high EPS levels (211 and 175 mg liter−1, respectively), were selected for further study. The two high EPS-producing strains showed a significant autoaggregation and coaggregation ability with Escherichia coli ATCC 11230 (P &lt; 0.05). Moreover, the effect of bile was evaluated on autoaggregation and hydrophobicity. Autoaggregation and hydrophobicity of t

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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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Samadlouie, Hamid Reza, Shahrokh Gharanjik та Zohreh Beygom Tabatabaie. "Optimization of the Production of ε-Poly-L-Lysine by Novel Producer Lactic Acid Bacteria Isolated from Traditional Dairy Products". BioMed Research International 2020 (5 жовтня 2020): 1–8. http://dx.doi.org/10.1155/2020/2145656.

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New strains of lactic acid bacteria (LAB) were isolated from different traditional dairy products. Six new strains named Lactobacillus delbrueckii strain A01, Lactobacillus delbrueckii subsp. bulgaricus strain D01, Lactobacillus delbrueckii subsp. bulgaricus strain E01, Lactococcus lactis strain G01, Lactobacillus delbrueckii strain C01, and Lactobacillus delbrueckii subsp. bulgaricus strain F01 were identified using 16S rDNA sequencing, morphological and biochemical traits. All strains have been registered in the National Center for Biotechnology Information (NCBI) with accession numbers MN61

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Nikitina, Elena, Tatyana Petrova, Adel Vafina, Asya Ezhkova, Monyr Nait Yahia, and Airat Kayumov. "Textural and Functional Properties of Skimmed and Whole Milk Fermented by Novel Lactiplantibacillus plantarum AG10 Strain Isolated from Silage." Fermentation 8, no. 6 (2022): 290. http://dx.doi.org/10.3390/fermentation8060290.

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Milk fermentation by lactic acid bacteria both enhances its nutritional value and provides probiotic strains to correct the intestinal microflora. Here, we show the comparative analysis of milk fermented with the new strain, Lactiplantibacillus plantarum AG10, isolated from silage and the industrial strain Lactobacillus delbrukii subs. bulgaricus. While the milk acidification during fermentation with L. plantarum AG10 was lower compared with L. bulgaricus, milk fermented with L. plantarum AG10 after a 14-day storage period retained a high level of viable cells and was characterized by an incre

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Fan, Qiong-Li, Xiu-Mei Yu, Quan-Xing Liu, Wang Yang, Qin Chang, and Yu-Ping Zhang. "Synbiotics for prevention of ventilator-associated pneumonia: a probiotics strain-specific network meta-analysis." Journal of International Medical Research 47, no. 11 (2019): 5349–74. http://dx.doi.org/10.1177/0300060519876753.

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Objective Probiotics may be efficacious in preventing ventilator-associated pneumonia (VAP). The aim of this network meta-analysis (NMA) was to clarify the efficacy of different types of probiotics for preventing VAP. Methods This systematic review and NMA was conducted according to the updated preferred reporting items for systematic review and meta-analysis. A systematic literature search of public databases from inception to 17 June 2018 was performed. Results NMA showed that “ Bifidobacterium longum + Lactobacillus bulgaricus + Streptococcus thermophiles” was more efficacious than “ Ergyph

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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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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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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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Ibrahim, Alaa H. "ENHANCEMENT OF β-GALACTOSIDASE ACTIVITY OF LACTIC ACID BACTERIA IN FERMENTED CAMEL MILK". Emirates Journal of Food and Agriculture 30, № 4 (2018): 256. http://dx.doi.org/10.9755/ejfa.2018.v30.i4.1660.

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It is known that, the main problem associated with the production of fermented camel milk is the lower growth rate of lactic acid bacteria which caused many quality problems in the final product. The aim of this research was to enhance of β-galactosidase enzymatic activity of Lactobacillus delbrueckii ssp. bulgaricus DSMZ 20081, Streptococcus thermophilus ATCC 19258 and Lactobacillus acidophilus DSMZ 20079 by cell-rupture method to release their intracellular β-galactosidase and used the ruptured cell cultures as the source of the β-galactosidase enzyme. The results show that the bacterial gro

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Červená, Martina, David Selnekovič, and Jana Christophoryová. "New records of chernetid and cheliferid species (Arachnida: Pseudoscorpiones) from North Macedonia." Natura Croatica 30, no. 1 (2021): 251–56. http://dx.doi.org/10.20302/nc.2021.30.16.

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Three pseudoscorpion species from the families Cheliferidae and Chernetidae, Hysterochelifer tuberculatus (Lucas, 1849), Allochernes bulgaricus Hadži, 1939 and Chernes hahnii (C. L. Koch, 1839), are new for the pseudoscorpion fauna of North Macedonia. North Macedonia is the second known country of the distribution of A. bulgaricus in Europe.

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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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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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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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Hunter, Catherine J., Monica Williams, Mikael Petrosyan, et al. "Lactobacillus bulgaricus Prevents Intestinal Epithelial Cell Injury Caused by Enterobacter sakazakii-Induced Nitric Oxide both In Vitro and in the Newborn Rat Model of Necrotizing Enterocolitis." Infection and Immunity 77, no. 3 (2008): 1031–43. http://dx.doi.org/10.1128/iai.01192-08.

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ABSTRACT Enterobacter sakazakii is an emerging pathogen that has been associated with outbreaks of necrotizing enterocolitis (NEC) as well as infant sepsis and meningitis. Our previous studies demonstrated that E. sakazakii induces NEC in a newborn rat model by inducing enterocyte apoptosis. However, the mechanisms responsible for enterocyte apoptosis are not known. Here we demonstrate that E. sakazakii induces significant production of nitric oxide (NO) in rat intestinal epithelial cells (IEC-6) upon infection. The elevated production of NO, which is due to increased expression of inducible N

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