We have analyzed codon usage patterns of 70 sequenced genes from different Lactobacillus species. Codon usage in lactobacilli is highly biased. Both inter-species and intra-species heterogeneity of codon usage bias was observed. Codon usage in L. acidophilus is similar to that in L. helveticus, but dissimilar to that in L. bulgaricus, L. casei, L. pentosus and L. plantarum. Codon usage in the l...

The present study was designed to investigate the effects of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt. Frozen yogurt was prepared with different types of probiotic (Lactobacillus acidophilus and Bifidobacterium lactis) along with yogurt starter culture (Streptococcus thermophilus and Lactobacillus bulgaricus). The frozen yogurt mixture was sup...

The effects of lactic acid bacteria (Lactobacillus plantarum and Lactobacillus bulgaricus) inoculation on the sensory attributes and consumers acceptance of fermented curry paste compared with uncultured sample were assessed. pH, titratable acidity (TA) and color changes, during four-month storage were monitored. Hedonic test was utilized to evaluate consumer perception and acceptability of fer...

Earlier work on the growth of Lactobacillus bulgaricus at low temperatures (Voss and Frazier, 1945) had indicated that dissociation might have been affecting the results. Therefore a study was begun of the dissociation of some of the lactobacilli and its effect on their characteristics in the hope that the information obtained would prove helpful in the production and use of starter cultures fo...

We describe, for the first time, a detailed electroporation procedure for Lactobacillus delbrueckii. Three L. delbrueckii strains were successfully transformed. Under optimal conditions, the transformation efficiency was 10(4) transformants per microg of DNA. Using this procedure, we identified several plasmids able to replicate in L. delbrueckii and integrated an integrative vector based on ph...

Lactobacillus delbrueckii subsp. bulgaricus (Lb. bulgaricus) is an important species of Lactic Acid Bacteria (LAB) used for cheese and yogurt fermentation. The genome of Lb. bulgaricus 2038, an industrial strain mainly used for yogurt production, was completely sequenced and compared against the other two ATCC collection strains of the same subspecies. Specific physiological properties of strai...

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 ...

Yogurts are ready to drink foods commonly taken for energy production and for health in Nigeria but there is paucity of studies done to evaluate their food safety. Therefore this study was carried out to determine the microflora of some available yogurts sold in Ibadan. Twenty types of commercially prepared yogurt products were purchased, from Ibadan in Oyo State, Nigeria and its’ environs, tra...

Lactobacillus delbrueckii represents a technologically relevant member of lactic acid bacteria, since the two subspecies bulgaricus and lactis are widely associated with fermented dairy products. In the present work, we report the characterization of two commercial strains belonging to L. delbrueckii subspecies bulgaricus, lactis and a novel strain previously isolated from a traditional ferment...