The growth of Lactobacillus delbrueckii subsp. bulgaricus (L. delbrueckii subsp. bulgaricus) on lactose was altered upon aerating the cultures by agitation. Aeration caused the bacteria to enter early into stationary phase, thus reducing markedly the biomass production but without modifying the maximum growth rate. The early entry into stationary phase of aerated cultures was probably related t...

Spacer region between 16S and 23 S rRNA genes of thirteen lactic acid bacteria strains from Burkina Faso fermented milk samples were amplified by the polymerase chain reaction (PCR). Lactobacillus delbrueckii, Lactobacillus acidophilus, Lactobacillus fermentum, Streptococcus thermophilus, Pediococcus spp, Leuconostoc mesenteroides subsp mesenteroides were identified. The Lactobacillus group was...

Lactobacillus delbrueckii subsp. lactis CNRZ327 is a dairy bacterium with anti-inflammatory properties both in vitro and in vivo. Here, we report the genome sequence of this bacterium, which appears to contain no less than 215 insertion sequence (IS) elements, an exceptionally high number regarding the small genome size of the strain.

glutamate decarboxylase enzyme produces γ-aminobutyric acid (gaba) in a non-reversible decarboxylation reaction of glutamate. gaba is a major inhibitory neurotransmitter of the brain and it is also present at high concentration in other organs such as pancreatic islets. gaba has effects on blood pressure, diabetes, inflammation, sleeplessness and depression. some bacteria such as lactobacillus ...

In the present work, the effect of milk supplementation on viability of yogurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and Bifidobacteria) was studied during yogurt manufacture and thirty three days storage. Incubation time to reach pH value of 4.5 was greatly affected by the addition of casein fract...

morphological, cultural, physiological and biochemical characteristics were employed to identify lactic acid bacteria (lab), isolated from drinking yoghurt in different areas in fars province, iran. from 18 drinking yoghurt samples a total of 673 lab positives were determined, in which 117 (17.38%) and 556 (82.62%) were identified as lactic acid cocci and lactic acid bacilli, respectively. addi...

Protein extraction and the proteome of Lactobacillus delbrueckii subsp. bulgaricus were studied using different stains. The reversible silver staining technique was shown to be more sensitive than the irreversible silver stain. Coomassie colloidal was demonstrated to be as sensitive as reversible silver stain; however, the Coomassie colloidal blue solution developed a higher background and for ...

PepR1 from Lactobacillus delbrueckii subsp bulgaricus (Lb. bulgaricus) is involved in biosynthesis regulation of the prolidase PepQ. In this paper, we demonstrated that Lb. bulgaricus PepR1 biosynthesis is not constitutive like those of several bacteria but is auto-regulated and depends on the glucose concentration of the culture medium. We propose a model for PepQ regulation by PepR1.

Lactobacillus delbrueckii subsp. bulgaricus LBB.B5 originates from homemade Bulgarian yogurt and was selected for its ability to form a strong association with Streptococcus thermophilus The genome sequence will facilitate elucidating the genetic background behind the contribution of LBB.B5 to the taste and aroma of yogurt and its exceptional protocooperation with S. thermophilus.