Lactobacillus delbrueckii ssp. bulgaricus thermotolerance
نویسندگان
چکیده
منابع مشابه
Two-dimensional electrophoresis study of Lactobacillus delbrueckii subsp. bulgaricus thermotolerance.
The response of Lactobacillus delbrueckii subsp. bulgaricus cells to heat stress was studied by use of a chemically defined medium. Two-dimensional electrophoresis (2-DE) analysis was used to correlate the kinetics of heat shock protein (HSP) induction with cell recovery from heat injury. We demonstrated that enhanced viability, observed after 10 min at 65 degrees C, resulted from the overexpre...
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 کاملcsp-like genes of Lactobacillus delbrueckii ssp. bulgaricus and their response to cold shock.
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...
متن کاملImpedimetric method for estimating the residual activity of freeze-dried Lactobacillus delbrueckii ssp. bulgaricus
The residual activity of Lactobacillus delbrueckii ssp. bulgaricus cultures was analysed using pH and various impedimetric methods (impedance detection time (IDT), conductance and capacitance) to quantify the loss in activity following freeze-drying. The large variation recorded in IDT values for similar levels of activity suggests that IDT is not an adequate parameter for estimating the cultur...
متن کاملEffects of various sugars added to growth and drying media upon thermotolerance and survival throughout storage of freeze-dried Lactobacillus delbrueckii ssp. bulgaricus.
The aim of this research effort was to investigate the role of various sugar substrates in the growth medium upon thermotolerance and upon survival during storage after freeze-drying of Lactobacillus bulgaricus. Addition of the sugars tested to the growth medium, and of these and sorbitol to the drying medium (skim milk) was investigated so as to determine whether a relationship exists between ...
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ژورنال
عنوان ژورنال: Le Lait
سال: 2001
ISSN: 0023-7302,1297-9694
DOI: 10.1051/lait:2001133