Peptide Hydrolases of Lactobacillus helveticus and Lactobacillus delbrueckii ssp. bulgaricus
نویسندگان
چکیده
منابع مشابه
Lactobacillus delbrueckii, Lactobacillus helveticus, PCR-DGGE, pyrosequencing
Diversity of thermophilic bacteria in milk assessed by culturing, PCR-DGGE, and 1 pyrosequencing 2 3 Elena Fernández 1 , Caio T. C. C. Rachid 2 , Tomasz Rychlik 1 , Ángel Alegría 1 , Raquel S. 4 Peixoto 2 , Susana Delgado 1 , and Baltasar Mayo 1 * 5 6 Departamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de 7 Asturias (IPLA-CSIC), Paseo Río Linares s/n, 33300-Villaviciosa, ...
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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 کاملMolecular characterization of three Lactobacillus delbrueckii subsp. bulgaricus phages.
In this study, three phages infecting Lactobacillus delbrueckii subsp. bulgaricus, named Ld3, Ld17, and Ld25A, were isolated from whey samples obtained from various industrial fermentations. These phages were further characterized in a multifaceted approach: (i) biological and physical characterization through host range analysis and electron microscopy; (ii) genetic assessment through genome a...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1991
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(91)78140-x