The ability of Lactobacillus acidophilus LA-5, Bifidobacterium lactis BB-12, delbrueckii subsp. bulgaricus PTCC 1737 and Streptococcus thermophilus 1738 in removing Benzo(a)pyrene (BaP), Benz(a)anthracene (BaA), Chrysene (Chr) Benzo(b)fluoranthene (BbF) from contaminated aqueous solution with respect to strain types, time temperature incubation was studied. results showed that BaA, Chr, BbF BaP...

Probiotics are live micro-organisms that when administered in adequate amounts confer a health benefit on the host. Consumption of yoghurt has been shown to induce measurable health benefits linked to the presence of live bacteria. A number of human studies have clearly demonstrated that yoghurt containing viable bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii sp. bulgaricus)...

Several lactic acid bacteria produce exopolysaccharides (EPS), either attached to the cell wall or excreted into the environment as slime material. EPS produced by Lactobacillus delbrueckii subsp. bulgaricus (Lb. bulgaricus) and Streptococcus thermophilus play an important role in improving the texture and stability of yogurt and preventing syneresis (Cerning, 1990; Nakajima et al. 1990). The a...

Lactobacillus delbrueckii subsp. bulgaricus is a heterogenous lactic acid bacterium that converts pyruvate mainly to D-lactic acid using D-lactate dehydrogenases (D-LDHs), whose functional properties remain poorly characterized. Here, the D-LDHs genes (ldb0101, ldb0813, ldb1010, ldb1147 and ldb2021) were cloned and overexpressed in Escherichia coli JM109 from an inducible pUC18 vector, respecti...

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...

The use of gases in different food applications has increased the last decades. incorporation hydrogen into yogurt was reported to improve organoleptic properties some dairy products. A study is needed understand effect this application on behavior bacteria during fermentation stage. effects H2- and N2-incorporation milk acidification reducing capacities Lactobacillus delbrueckii subsp. bulgari...