Lactobacillus delbrueckii subsp. lactis CNRZ327 is a dairy bacterium with anti-inflammatory properties both in vitro and in vivo. Here, we report the genome sequence of this bacterium, which appears to contain no less than 215 insertion sequence (IS) elements, an exceptionally high number regarding the small genome size of the strain.

Belonging to the subtilase family, the cell surface proteinase (CSP) PrtB of Lactobacillus delbrueckii subsp. bulgaricus differs from other CSPs synthesized by lactic acid bacteria. Expression of the prtB gene under its own promoter was shown to complement the proteinase-deficient strain MG1363 (PrtP(-) PrtM(-)) of Lactococcus lactis subsp. cremoris. Surprisingly, the maturation process of PrtB...

It has been observed that Lactobacillus acidophilus has poor survivability in fermented goats’ milk. In this study, interactions between L. acidophilus and starter cultures during goats’ milk fermentation were investigated using three strains of L. acidophilus: ATCC-11975, LA-5 and NCFM, and the starter cultures (Lactobacillus delbrueckii subsp. bulgaricus (LB350) and Streptococcus thermophilus...

The β-galactosidases from Lactobacillus reuteri L103 (Lreuβgal), Lactobacillus delbrueckii subsp. bulgaricus DSM 20081 (Lbulβgal), and Bifidobacterium breve DSM 20281 (Bbreβgal-I and Bbreβgal-II) were investigated in detail with respect to their propensity to transfer galactosyl moieties onto lactose, its hydrolysis products D-glucose and D-galactose, and certain sugar acceptors such as N-acety...

Proline iminopeptidase (PepIP) is a major peptidase in Lactobacillus delbrueckii subsp. bularicus CNRZ397, encoded by the pepIP gene. Amplification and expression of this gene in Escherichia coli K12 resulted in a very high level of enzyme production. Moreover, export into the E. coli periplasm of 45% of PepIP activity allowed us to purify the enzyme easily by a single ion-exchange chromatograp...

The cell-envelope protease PrtS was proved to be efficient in optimal bacterial growth and fast acidification in pure culture, while its positive effect on the performance of mixed-cultures in milk fermentation was not defined. The aim was to analyze effects of the PrtS on the symbiosis between strains during yoghurt production and cold storage. Two Streptococcus thermophilus strains, KLDS3.101...

Studies of newly isolated strains lactic acid bacteria (LAB) are a good basis for expanding the potential their applications in functional foods, probiotic food supplements, and other products. They exhibit various properties, including such with antiviral activity. Probiotic can manifest effects by mechanisms, direct interaction viruses, production compounds, or immune system modulation. Ten L...

This literature review aimed to collect investigations on the in vivo evidence for bacteria associated with fermented dairy foods behave as probiotics beneficial effects prevention and treatment of various diseases. All main bacterial groups commonly present high numbers milks or cheeses were taken into account, namely starter lactic acid (SLAB) Lactobacillus delbrueckii subsp. bulgaricus lacti...

Bu araştırmada ticari yoğurt üretiminde kullanılan kültürler ve Lactobacillus acidophilus LA-5 kültürünün birlikte kullanılması ile probiyotik üretilmiştir. Üretilen yoğurtta 12 hafta boyunca (+4 ºC) kültür canlılığı/depolama stabilitesi bazı hijyen kriteri olan bakteriler araştırılmıştır. Üretim üç paralelli, analizler ise iki tekerrürlü olarak yapılmış, elde edilen sonuçlar istatistiksel değe...