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...

TROJANOVÁ I., RADA V. (2005): Enzymatic activity in fermented milk products containing bifidobacteria. Czech J. Food Sci., 23: 224–229. Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Bifidobacterium animalis strains were tested for α-galactosidase, β-galactosidase and α-glucosidase activities. Commercially available yoghurts with bifidobacteria were also tested. Whi...

Abstract. Rubak YT, Nuraida L, Iswantini D, Prangdimurti E, Sanam MUE. 2021. Peptide profiling of goat milk fermented by Lactobacillus delbrueckii ssp. BD7: Identification potential biological activity. Biodiversitas 22: 3136-3145. This study investigated the angiotensin-converting enzyme (ACE) inhibitory activity in BD7, characterizing peptide and its as a bioactive peptide. The starter cultur...

The structural genes gap, pgk and fpi encoding three glycolytic enzymes, glyceraldehyde-3-phosphate dehydrogenase (GAPDH), 3-phosphoglycerate kinase (PGK) and triosephosphate isomerase (TPI), respectively, have been cloned and sequenced from Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus). The genes were isolated after screening genomic sublibraries with specific gap and pgk probes ...

The aim of the study was to develop a symbiotic cottage cheese containing Lactobacillus delbrueckii UFV H2b20 and inulin, and to evaluate the survival of this bacterium when the cheese was exposed to conditions simulating those found in the gastro-intestinal tract. Throughout the entire whole shelf-life period of the cheese, the probiotic cell counts were higher than those recommended for probi...