Article
Food Science & Technology
Hongji Ye, Xinyi Zhang, Yang Jiang, Min Guo, Xiaoming Liu, Jianxin Zhao, Hao Zhang, Wei Chen
Summary: This study investigated the peptidomic patterns of fermented milk by different strains of Lactobacillus delbrueckii ssp. bulgaricus and ssp. lactis before and after simulated gastrointestinal digestion. Variations in peptidomics were found among samples, with different subspecies displaying distinct peptide profiles. Digestion appeared to reduce peptidomics variations and the strain L. delbrueckii ssp. bulgaricus DQHXNS8L6 was the most efficient in generating bioactive peptides.
Article
Agriculture, Dairy & Animal Science
Eri Yamamoto, Reiko Watanabe, Emi Tooyama, Katsunori Kimura
Summary: This study found that fumaric acid produced by Streptococcus thermophilus can serve as a symbiotic agent to stimulate the growth of Lactobacillus delbrueckii ssp. bulgaricus during yogurt fermentation, resulting in a shorter fermentation time.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Agriculture, Dairy & Animal Science
Raphael D. Ayivi, Salam A. Ibrahim, Albert Krastanov, Abishek Somani, Shahida A. Siddiqui
Summary: In this study, a growth medium using different nitrogen sources for the cultivation of Lactobacillus delbrueckii ssp. bulgaricus was developed and optimized. Results showed that a nitrogen source blend of 10 g/L of KAT and 10 g/L of Carbo Max significantly enhanced bacterial growth. The KCMax (10/10) medium supported higher optical densities of Lb. bulgaricus strains compared to the MRS medium. The buffering capacity of the KCMax (10/10) medium was also significantly higher than that of the MRS control medium.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Biotechnology & Applied Microbiology
Yuxuan Guan, Yanhua Cui, Qian Wang, Xiaojun Qu
Summary: This study analyzed the eps gene cluster, antioxidant activity, monosaccharide composition, and gene expression levels of Lactobacillus delbrueckii subsp. bulgaricus LDB-C1 during fermentation. The results showed that eps gene clusters had diversity and strain specificity. The crude exopolysaccharides exhibited good antioxidant activity. Inulin significantly improved exopolysaccharide biosynthesis and affected the expression of related genes.
BIOTECHNOLOGY LETTERS
(2023)
Article
Agriculture, Dairy & Animal Science
Z. P. Xue, X. Cu, K. Xu, J. H. Peng, H. R. Liu, R. T. Zhao, Z. Wang, T. Wang, Z. S. Xu
Summary: The synthesis of glutathione (GSH) by Streptococcus thermophilus during co-cultivation effectively enhanced the growth and stress tolerance of Lactobacillus delbrueckii ssp. bulgaricus. This resulted in an increase in the biomass and improved quality of fermented milk compared to the mutant strain without GSH synthesis.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Biotechnology & Applied Microbiology
David Paz, Ricardo S. Aleman, Roberto Cedillos, Douglas W. Olson, Kayanush Aryana, Jhunior Marcia, Charles Boeneke
Summary: This study found that adding carao pulp powder in fermentation processes can improve the acid tolerance of S. thermophilus and enhance the bile tolerance and protease activity of both bacteria.
FERMENTATION-BASEL
(2022)
Article
Agriculture, Dairy & Animal Science
Yuqin Song, Jie Zhao, Wenjun Liu, Weicheng Li, Zhihong Sun, Yujun Cui, Heping Zhang
Summary: The study investigated the industrial potential of Lactobacillus delbrueckii ssp. bulgaricus through population genomics and GWAS analysis, revealing a significant association between its genetic background and acid production capacity, particularly the l-lactate dehydrogenase gene. The findings provide potential targets for further research, development, and use of lactic acid bacteria in the dairy industry.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Biotechnology & Applied Microbiology
Elena Bancalari, Monica Gatti, Benedetta Bottari, Diego Mora, Stefania Arioli
Summary: The production of exopolysaccharides by 3 strains of Lactobacillus delbrueckii subsp. bulgaricus was evaluated using impedometric measurements, fluorescent microscopy, and flow cytometry analyses. The combined approach revealed differences in EPS production kinetics and highlighted the importance of EPS-producing cells within the same population. This study provides insights for selecting strains for dairy products where EPS production is a key feature.
Article
Agriculture, Dairy & Animal Science
Eri Yamamoto, Reiko Watanabe, Takefumi Ichimura, Tatsuya Ishida, Katsunori Kimura
Summary: This study investigated the fermentation properties of industrial starter cultures L. bulgaricus 2038 and S. thermophilus 1131 in lactose-hydrolyzed milk, finding an increase in L. bulgaricus 2038 cell number, exopolysaccharide concentration, and viscosity. S. thermophilus 1131 in lactose-hydrolyzed milk showed enhanced formic acid production and reduced dissolved oxygen, with increased expression of NADH oxidase responsible for oxygen reduction. These metabolic changes promoted rapid growth of L. bulgaricus 2038 in the coculture, indicating the potential for preparing lactose-free yogurt without affecting S. thermophilus.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Chemistry, Applied
Ao Liu, Qiqi Liu, Yushan Bu, Haining Hao, Tongjie Liu, Pimin Gong, Lanwei Zhang, Chen Chen, Huaixiang Tian, Huaxi Yi
Summary: The aroma of fermented milk produced by 28 strains of Lactobacillus delbrueckii subsp. bulgaricus was evaluated and classified into different types. A total of 12 key aroma compounds were identified, which can be used to develop fermented milk products with specific aroma profiles.
Article
Agriculture, Dairy & Animal Science
Yingxue Yue, Song Wang, Xiuli Lv, Chengfeng Wang, Baofeng Xu, Lijun Ping, Jiayao Guo, Xuetong Li, Smith Etareri Evivie, Fei Liu, Bailiang Li, Guicheng Huo
Summary: This study investigated the pH and acid changes in fermented milk of different Lactobacillus delbrueckii ssp. bulgaricus strains during storage, and found significant differences in gene expression and chemical composition related to glucose metabolism and proteolysis between the strains. The yogurt produced with L. bulgaricus KLDS1.1011 was rated the highest in sensory evaluation, suggesting it may have potential for use as a yogurt starter culture.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Food Science & Technology
Sara Carrero-Puentes, Carlos Fuenmayor, Carlos Jimenez-Perez, Francisco Guzman-Rodriguez, Lorena Gomez-Ruiz, Gabriela Rodriguez-Serrano, Sergio Alatorre-Santamaria, Mariano Garcia-Garibay, Alma Cruz-Guerrero
Summary: This study demonstrates the feasibility of obtaining acid whey cheese functionalized with exopolysaccharide (EPS) produced in situ by fermentation with Lactobacillus delbrueckii. The presence of EPS improved production yield, textural properties, and worked as a carrier for probiotic Lactobacillus paracasei.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Jialei Sun, Wenjing Cai, Yu Wang, Haiyue Niu, Xi Chen, Xue Han
Summary: Spray drying has lower energy costs compared to freeze-drying, but it also has the disadvantage of lower survival rate. The critical water content for spray drying Lactobacillus delbrueckii subsp. bulgaricus was found to be 21.10%, below which the survival rate decreased. Proteomic analysis revealed that differentially expressed proteins associated with cell membrane and transport were responsible for the inactivation of the bacteria during and after spray drying. Ca++/Mg++ ATPase was identified as a key protein and increasing the intracellular Ca++ or Mg++ concentration enhanced its activity, leading to increased survival of spray-dried LAB.
Article
Microbiology
Yuxuan Guan, Yanhua Cui, Xiaojun Qu, Kai Jing
Summary: The study showed that the L. bulgaricus strain LDB-C1 has a high number of spacers in the CRISPR region, suggesting it may have better performance against phage and plasmid infection. Furthermore, no acquired or transmittable antibiotic resistance/virulence factor genes were found in the tested L. bulgaricus strain LDB-C1.
ARCHIVES OF MICROBIOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
H. Ishikawa, Y. Kuno, C. Kohda, H. Sasaki, R. Nagashima, M. Iyoda
Summary: This study found that exopolysaccharides (EPS) produced by Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1 can inhibit influenza virus infection and secondary bacterial infection. The treatment with EPS before viral infection can decrease the expression of CEACAM-1, leading to reduced virus titre and bacterial adherence.
LETTERS IN APPLIED MICROBIOLOGY
(2022)