A new processing method that rapidly forms curds and whey from milk has the potential to improve cheesemaking procedures if cheese starter cultures can tolerate the processing conditions. The survival of Lactobacillus delbrueckii ssp. bulgaricus, Lactococcus lactis ssp. lactis, or Streptococcus thermophilus through this new process was evaluated. Inoculated milk containing 0, 1, or 3.25% fat or...

OBJECTIVE To construct four recombinant Lactococcus lactis strains exhibiting high beta-galactosidase activity in fusion or non-fusion ways, and to study the influence factors for their protein expression and secretion. METHODS The gene fragments encoding beta-galactosidase from two strains of Lactobacillus bulgaricus, wch9901 isolated from yogurt and 1.1480 purchased from the Chinese Academy...

Probiotics can ferment nondigestible carbohydrates and produce short-chain fatty acids (SCFA; acetate, propionate, butyrate) in the human colon. In this study, levels of SCFA were determined following yogurts fermented with different combinations probiotics: (1) cocultures Streptococcus thermophilus Lactobacillus bulgaricus (control, C); (2) S. thermophilus, L. bulgaricus, Bifidobacterium bifid...

The biological and organoleptic properties of Bulgarian yogurt are largely determined by the metabolic activity selected strains Lactobacillus delbrueckii ssp. bulgaricus. HS-SPME-GC-MS technique was used to analyze volatile compounds produced following strains: bulgaricus MG1, MG2, MG3 MG4, MG5 MG6, MG7 MG8. A study optimize conditions SPME performed. optimum extraction aromatic components obt...

Yogurt is traditionally fermented by a symbiotic starter culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. These bacteria exchange metabolites with each other to meet their nutritional demands during protocooperation, resulting in shorter fermentation time. In this study, we investigated whether fumaric acid functions as agent promote the growth Lb. bulgaricus...

SIMOVA, E. D., D. M. BESHKOVA, Z. P. DIMITROV and Z. I. SIMOV, 2008. In vitro and in situ Bacteriocin activity of lactic acid bacteria from Bulgarian dairy products and methods for making of Lactobacillus protective fermented milks with Bacteriocin inhibitory substances. Bulg. J. Agric. Sci., 14: 28-42 The studies are based on two theses: 1) Fermented milks are the shortest route and the most a...

Several lactic acid bacteria produce exopolysaccharides (EPS), either attached to the cell wall or excreted into the environment as slime material. EPS produced by Lactobacillus delbrueckii subsp. bulgaricus (Lb. bulgaricus) and Streptococcus thermophilus play an important role in improving the texture and stability of yogurt and preventing syneresis (Cerning, 1990; Nakajima et al. 1990). The a...

Benzoic acid is occasionally used as a raw material supplement in food products and is sometimes generated during the fermentation process. In this study, the production of naturally occurring yogurt preservatives was investigated for various starter cultures and incubation temperatures, and considered food regulations. Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbru...

The antidiabetic effects of lactic acid bacteria were investigated using mice. In Experiment 1, normal ICR mice were loaded with sucrose or starch with or without viable Lactobacillus rhamnosus GG cells. GG significantly inhibited postprandial blood glucose levels when administered with sucrose or starch. In Experiment 2, KK-A(y) mice, a model of genetic type 2 diabetes, were given a basal diet...