Effect of yeast extract supplementation on β-galactosidase activity of Lactobacillus delbrueckii subsp. bulgaricus 11842 grown in whey.
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منابع مشابه
Optimization of Cultural Conditions for Lactic Acid Production by Lactobacillus Bulgaricus Attc 11842 Grown on Whey
The effects on the lactic acid (LA) production by thermophile Lactobacillus bulgaricus ATTC 11842 on whey as a basal medium of seven factors namely, temperature °C, pH, Lactose g/l, Yeast extract g/l, corn steep liquor (CSL) g/l, K2HPO4 g/l, and salts g/l (MnSO4, MgSO4 and FeSO4) were investigated, through the statistical analysis of the results by Plackett and Burmann experimental design. pH w...
متن کاملExopolysaccharides Produced from Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus delbrueckii subsp. bulgaricus, which has been widely used as a fermented milk starter, is a type of probiotic, and certain strains are able to produce exopolysaccharide (EPS). EPS produced from L. bulgaricus contributes to the physical and biological function of dairy products by regulating immune response, and this tendency seems to place EPS with acidic groups. To date, six type...
متن کاملOptimization of exopolysaccharide production by Lactobacillus delbrueckii subsp. bulgaricus RR grown in a semidefined medium.
The optimal fermentation temperature, pH, and Bacto-casitone (Difco Laboratories, Detroit, Mich.) concentration for production of exopolysaccharide by Lactobacillus delbrueckii subsp. bulgaricus RR in a semidefined medium were determined by using response surface methods. The design consisted of 20 experiments, 15 unique combinations, and five replications. All fermentations were conducted in a...
متن کاملComplete genome sequence of Lactobacillus delbrueckii subsp. bulgaricus strain ND02.
Lactobacillus delbrueckii subsp. bulgaricus strain ND02 is a Chinese commercial dairy starter used for the manufacture of yoghurt. It was isolated from naturally fermented yak milk in Qinghai, China. Here, we report the main genome features of ND02 and several differences with two other published genomes of Lactobacillus delbrueckii subsp. bulgaricus strains.
متن کاملDraft Genome Sequence of Lactobacillus delbrueckii subsp. bulgaricus LBB.B5
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.
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2013
ISSN: 1212-1800,1805-9317
DOI: 10.17221/6602-cjfs