Yoghurt is fermented milk which results from the exclusive action of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus. However, a disruption bacterial growth can lead to significant industrial losses. Currents monitoring methods, based on checking pH during fermentation step are not always satisfactory. The NeOse Pro system, portable electronic nose, mean obtain immedia...

In this study, we investigated the multifunctionality (microbial starters and probiotics) of Lactobacillus plantarum WCFS1 and Lactobacillus plantarum CECT 8328 strains used as microbial starters for the production of yogurt in combination with Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. The ability of the probiotic strains to survive oro-gastrointestinal stresses ...

The ability of whey protein concentrate (WPC) (1% w/v) and/or honey (2% and 4% w⁄v) to improve lactic acid bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) growth and viability in yoghurt during a 21 day period of storage was investigated. Another focus of this study was to examine fermentation kinetics and post-acidification rates through pH and lactic acid...

background and objectives: importance of development of novel probiotic fermented milk and challenge made for its acceptability is well known. in this research, the impact of different inoculation sizes of yogurt and dl-type starter culture (mesophilic and thermophilic lab) on titratable acidity, viscosity, sensorial and microbial properties of fermented milk was investigated; and finally, prob...

This study evaluated the probiotic properties (stability at different pH values and bile salt concentration, auto-aggregation and co-aggregation, survival in the presence of antibiotics and commercial drugs, study of β-galactosidase production, evaluation of the presence of genes encoding MapA and Mub adhesion proteins and EF-Tu elongation factor, and the presence of genes encoding virulence fa...

freeze-drying is a common preservation technology in the pharmaceutical industry. various studies have investigated the effect of different cryoprotectants on probiotics during freeze-drying. however, information on the effect of cryoprotectants on the stability of some lactobacillus strains during freeze-drying seems scarce. therefore, the aim of the present study was to establish production m...

Spacer region between 16S and 23 S rRNA genes of thirteen lactic acid bacteria strains from Burkina Faso fermented milk samples were amplified by the polymerase chain reaction (PCR). Lactobacillus delbrueckii, Lactobacillus acidophilus, Lactobacillus fermentum, Streptococcus thermophilus, Pediococcus spp, Leuconostoc mesenteroides subsp mesenteroides were identified. The Lactobacillus group was...

background and objectives: lactobacillus delbrueckii ssp bulgaricus is widely used in dairy industries as a starter for yogurt production. this study was designed using response surface methodology (rsm) in 12 batch ph-controlled cultures of lactobacillus delbrueckii sub-ssp. bulgaricus for determining the effect of temperature and ph on the biomass production of a native strain of l. bulgaricu...