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Showing 1 to 17 of 17 for “"Lactobacillus delbrueckii"”.
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Caracterização fisiológica e genética do Lactobacillus delbrueckii UFV H2b20 desprovido da capacidade de imunoestimulação
… a caracterização de um mutante espontâneo do Lactobacillus delbrueckii UFV H2b20 que mostrou-se desprovido da capacidade de imunoestimulação e também a investigação do possível papel da seqüência de inserção ISLdH2b20 nessa mutação. A confirmação da identidade genética de L. delbrueckii UFV …
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Estudo da resistência a antimicrobianos em Lactobacillus delbrueckii UFV H2b20 submetido a condições de estresse
… de peróxido de hidrogênio sobre o crescimento em Lactobacillus delbrueckii UFV H2b20 foram estudados. Os efeitos de choque térmico, choque ácido, exposição a sais biliares e presença de peróxido de hidrogênio sobre a resistência a antimicrobianos nesta bactéria também foram investigados. A …
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Respostas fisiológicas e moleculares de Lactobacillus delbrueckii UFV H2b20 aos estresses ácido e por sais biliares
… fisiológicas e morfológicas de células de Lactobacillus delbrueckii UFV H2b20 aos estresses ácido e por sais biliares, alem de identificar e realizar análises filogenética e de expressão de genes possivelmente relacionados a esses estresses. Lactobacillus delbrueckii UFV H2b20 não cresce em …
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Factors affecting viability of yoghurt and probiotic bacteria in commercial starter cultures
… yoghurt bacteria {Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and bifidobacteria) in commercial starter cultures. T o achieve the objectives of the study, it was essential to standardise the protocols for …
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The influence of bacteriocin-producing probiotic starter cultures on fermentation time and post-acidification in yoghurt
… of this study was to use bacteriocin producing Lactobacillus acidophilus strain LA-5 for the in situ lysis of Lactobacillus delbrueckii subsp. bulgaricus for reducing fermentation time, enhancing viability and survival of probiotic bacteria in fermented dairy foods, and for controlling …
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Enhanced β-galctosidase activity in probiotics for improved bioconversion of soy isoflavones in dairy and soy-based yoghurt
… the production of β- galactosidase (β-gal) from Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842 (LB) and Bifidobacterium animalis Bb12 (BB12). The study was undertaken to examine and compare the influence of selected prebiotics, i.e. galactooligosaccharides (GOS), modified waxy maize starch …
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The proteolytic activity of yoghurt and probiotic bacteria for the improved viability of probiotic bacteria in fermented milk products
… of Streptococcus thermophilus, 6 strains of Lactobacillus delbrueckii ssp. bulgaricus, 14 strains of Lactobacillus acidophilus and 13 strains of Bifidobacterium ssp. were screened for proteolytic activity by using the o-phthaldialdehyde based spectrophotometric assay. Those strains showing …
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The Effect of Probiotics, Prebiotics, and Synbiotics on Indicators of Lactose Intolerance: A Systematic Review
… were <em>Bifidobacterium longum</em>, <em>Lactobacillus acidophilus</em>, <em>Lactobacillus delbrueckii</em> subspecies <em>bulgaricus</em>, and/or <em>Streptococcus thermophilus</em>. Inoculated dairy products also showed strong evidence for the attenuation of lactose intolerance …
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Rheological, Sensorial and Chemopreventive Properties of Milk Fermented with Exopolysaccharide-Producing Lactic Cultures
… All BPS-producing cultures except a strain of Lactobacillus delbrueckii ssp. bulgaricus reduced viscoelastic moduli in fermented milk. Different BPS-producing cultures render different levels of ropiness in fermented milks. There was a linear correlation between ropiness and viscosity (measured …
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Impact of pre-acidification, fat replacers and exopolysaccharide producing starter cultures on functionality of low fat mozzarella cheese
… of EPS producing Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus to be used as starter cultures for the production of low fat Mozzarella cheeses; 2. examine the EPS production of a selected EPS producing strains and identify conditions such as, pH, temperature, …
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The effect of dietary fiber on the physio-chemical and sensorial properties of frozen yogurt
… Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus acidophilus. Fiber was weighed and blended with the base before the yogurt was added. Vanilla flavoring was added, and the treatments were frozen using a batch ice cream freezer. …
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Effects of Proteolytic Starter Cultures on Melt Characteristics of Low Moisture Part Skim Mozzarella Cheese
… comprising Streptococcus thermophilus (ST), Lactobacillus helveticus (strain SH-Z or L-11), and Lactobacillus delbrueckii ssp. bulgaricus (LB-12). Cheeses were made with ST and combination of ST and SH-Z, ST and L-11 or ST and LB-12. Rennet and Cryphonecteria parasitica (CP) were used at two …
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Characterization of lactic acid bacteria from Nono, a Nigerian naturally fermented milk product
… of various genus and species including Lactobacillus fermentum (40%), Lactobacillus senioris (2%), Lactobacillus delbrueckii (23%), Streptococcus thermophilus (22%) Streptococcus infantarius (10%), Leuconostoc pseudomesenteriodes (2 %) and Enterococcus thailandicus (1%>). Further …
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Investigation of exopolysaccharide production by lactic acid bacteria.
… exopolysaccharides (EPS) produced by strains of Lactobacillus delbrueckii ssp. bulgaricus and Lactococcus lactis ssp. cremoris. These are used in the dairy industry for the production of yoghurt and fermented drinks products. For many years EPS producing lactic acid bacteria have been used by the …
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Inhibitory substances produced by probiotic bacteria for control of food-borne pathogenic and spoilage microorganisms in dips
… organisms were then elucidated. The cultures of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus acidophilus, Bifidobacterium spp. and propionibacteria were tested in selected bacteriological media to evaluate …
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Effect of Starter Cultures on Lactobacillus acidophilus Survival and Gene Expression in Yogurt
<p>Probiotics, especially Lactobacillus acidophilus, strains have increasingly been incorporated into food products as dietary adjuncts due to their purported health benefits. Dairy products, especially yogurt, are frequently used as probiotic delivery systems. To realize therapeutic effects, it is …
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Effect of spices on food borne pathogens during African milk fermentation
… The milk was incorporated with 1% (v/v) of Lactobacillus delbrueckii (approx. 106 CFUmL-1 each) and incubated at 25 or at 43 °C for 24 h and subsequently, the fermented milk was stored at 25°C for 144 h. (pre-fermentation contamination). Another set was contaminated post fermentation of the …