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...

A comparative study was conducted on the growth rate of lactic acid bacteria involved in starter cultures for production products. Based data obtained, with respect to development, it is possible predict their development as monocultures or symbiotic relationship. In order achieve set objective, culture microorganisms carried out a bioreactor 24 hours. Data different phases, represented by form...

In addition to the usual amino acids and vitamins, Lactobacilus delbrekii strain 730 (ATCC 9649) has been shown to require pyridoxamine phosphate (McNutt and Snell, 1950), thymidine (Kitay, et al., 1950), and an unsaturated fatty acid (e. g., oleic acid) (Kitay and Snell, 1950) for growth. In addition to these absolute requirements for growth, partial acid hydrolyzates of casein further stimula...

Studies of the acetate stimulation of lactobacilli have led to the discovery of two acetatereplacing factors now known as lipoic and mevalonic acids (Guirard et al., 1946; Skeggs et al., 1956). These two acetate-replacing factors have been shown to be active for many microorganisms. However, there still remain some lactic acid bacteria which require acetate for early growth and for which lipoic...

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...

the suitability of milk preserved by refrigeration and co2 addition for the manufacture of plain yoghurt using two commercial strains of lactobacillus delbrueckii ssp. bulgaricus and streptoccocus thermophilus and probiotic yoghurt by lactobacillus acidophilus was evaluated. yoghurts (plain and probiotic) manufactured after milk pasteurization, from fresh and refrigerated co2 treated samples (p...

The genes encoding the production of acidocin B, a bacteriocin produced by Lactobacillus acidophilus strain M46 which is active against Listeria monocytogenes, Clostridium sporogenes, Brochothrix thermosphacta, Lactobacillus fermentum and Lactobacillus delbrueckii subsp. bulgaricus, but inactive against most other Lactobacillus species, were previously localized on a 4 kb XbaI-HindIII fragment ...