Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus) is a lactic acid bacterium widely used for the production of yogurt and cheeses. Here, we report the genome sequence of L. bulgaricus CFL1 to improve our knowledge on its stress-induced damages following production and end-use processes.

Cell growth and lactose consumption profile of five Lactobacillus Strains: bulgaricus, casei, lactis, delbrueckii and fermentum has been investigated. Experiments of cell growth and substrate utilization were conducted in batch submerged culture of whey with added lactose and some other growth factors. Fitness assessment of experimental data on the cell growth and lactose consumption by Monod k...

A comparative study was conducted on the growth rate of lactic acid bacteria involved in starter cultures for production products. Based data obtained, with respect to development, it is possible predict their development as monocultures or symbiotic relationship. In order achieve set objective, culture microorganisms carried out a bioreactor 24 hours. Data different phases, represented by form...

Yogurts are prepared by fermenting milk with bacterial cultures consisting of a mixture of Streptococcus ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. The main aim of this investigation was to develop a majority goat yogurt, with the addition of sheep milk in order to have a final product with good physicochemical quality properties and sensorial attributes. Four types of yog...

Objective: The objective of the present study was to collect different Lactic acid bacterial strains from culture collection centers and screen their functional probiotic characteristics such as acid tolerance, bile tolerance, antibacterial activity and antibiotic sensitivity for their commercial use. Materials and Methods: Acid and bile tolerence of selected LAB(Lactic acid bacteria) was deter...

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...

The two csp-like genes from the lactic acid bacterium Lactobacillus delbrueckii ssp. bulgaricus were characterized and designated cspA and cspB. The gene cspA has been identified using a polymerase chain reaction (PCR)-based approach with degenerated primers and further characterized using an inverse PCR strategy. cspA encodes a protein of 65 amino acid residues which displays between 81 and 77...