Lactobacillus delbrueckii subsp. lactis as a starter culture significantly affects the dynamics of volatile compound profiles of hard cooked cheeses

2017 ◽  
Vol 243 (11) ◽  
pp. 1943-1955 ◽  
Author(s):  
Solange Buchin ◽  
Gabriel Duboz ◽  
Jean-Christophe Salmon
Keyword(s):  
Volatile Compound ◽  
Starter Culture ◽  
Lactobacillus Delbrueckii ◽  
Lactobacillus Delbrueckii Subsp

A Washed-Curd Goat's Cheese as a Vehicle for Delivery of a Potential Probiotic Bacterium: Lactobacillus delbrueckii subsp. lactis UO 004

2005 ◽  
Vol 68 (12) ◽  
pp. 2665-2671 ◽  
Author(s):  
M. FERNANDA FERNÁNDEZ ◽  
TERESA DELGADO ◽  
SOLEDAD BORIS ◽  
ANA RODRÍGUEZ ◽  
COVADONGA BARBÉS
Keyword(s):  
High Performance ◽  
Starter Culture ◽  
Food Product ◽  
Probiotic Strain ◽  
Probiotic Bacterium ◽  
Lactobacillus Delbrueckii ◽  
Probiotic Properties ◽  
Acid And Bile Tolerance ◽  
Probiotic Food ◽  
Lactobacillus Delbrueckii Subsp

This study characterizes the probiotic properties of Lactobacillus delbrueckii subsp. lactis UO 004 and examines its suitability for making cheese. This strain was isolated from infant feces and shows interesting features, such as acid and bile tolerance, adherence to intestinal epithelial cells, and inhibition of the growth of certain enteropathogens, that support its potential use as a probiotic strain. In this regard, the suitability of a washed-curd cheese (Vidiago type) made with goat's milk as a delivery system for this probiotic strain was assessed. Lactobacillus delbrueckii subsp. lactis UO 004 was incorporated into a starter culture (IPLA 001). Changes in the overall composition of control and experimental cheeses were determined during ripening through bacteriological, chemical, high-performance liquid chromatography, and gas chromatography analyses. Slight changes in the gross composition and appreciable differences in the flavor compounds profile were observed between control and experimental cheeses. This strain was capable of surviving at high cell numbers (108 to 109 CFU/g) in cheeses after 28 days of ripening without adversely affecting sensory criteria or appearance of the cheese, thus satisfying the criteria for a probiotic food product.

Exopolysaccharides Produced by Lactic Acid Bacteria of Kefir Grains

2002 ◽  
Vol 57 (9-10) ◽  
pp. 805-810 ◽  
Author(s):  
Ginka I. Frengova ◽  
Emilina D. Simova ◽  
Dora M. Beshkova ◽  
Zhelyasko I. Simov
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Delbrueckii ◽  
Monomer Composition ◽  
Kefir Grains ◽  
The One ◽  
Lactobacillus Delbrueckii Subsp

A Lactobacillus delbrueckii subsp. bulgaricus HP1 strain with high exopolysaccharide activity was selected from among 40 strains of lactic acid bacteria, isolated from kefir grains. By associating the Lactobacillus delbrueckii subsp. bulgaricus HP1 strain with Streptococcus thermophilus T15, Lactococcus lactis subsp. lactis C15, Lactobacillus helveticus MP12. and Sacharomyces cerevisiae A13, a kefir starter was formed. The associated cultivation of the lactobacteria and yeast had a positive effect on the exopolysaccharide activity of Lactobacillus delbrueckii subsp. bulgaricus HP1. The maximum exopolysaccharide concentration of the starter culture exceeded the one by the Lactobacillus delbrueckii subsp. bulgaricus HP1 monoculture by approximately 1.7 times, and the time needed to reach the maximum concentration (824.3 mg exopolysacharides/l) was shortened by 6 h. The monomer composition of the exopolysaccharides from the kefir starter culture was represented by glucose and galactose in a 1.0:0.94 ratio, which proves that the polymer synthesized is kefiran.

Exopolysaccharides de Lactobacillus delbrueckii subsp. bulgaricus

2002 ◽  
Vol 22 (1-2) ◽  
pp. 143-149 ◽  
Author(s):  
Sandrine Petry ◽  
Satanislav Dusko Ehrlich ◽  
Emmanuelle Maguin
Keyword(s):  
Lactobacillus Delbrueckii ◽  
Lactobacillus Delbrueckii Subsp

scholarly journals Immunobiotic Feed Developed with Lactobacillus delbrueckii subsp. delbrueckii TUA4408L and the Soymilk By-Product Okara Improves Health and Growth Performance in Pigs

2021 ◽  
Vol 9 (5) ◽  
pp. 921
Author(s):  
Yoshihito Suda ◽  
Nana Sasaki ◽  
Kyoma Kagawa ◽  
Mariano Elean ◽  
Binghui Zhou ◽  
...  
Keyword(s):  
Growth Performance ◽  
Lactobacillus Delbrueckii ◽  
In Vivo Studies ◽  
Intestinal Immunity ◽  
Positive Effects ◽  
Markers Of Inflammation ◽  
Immune Health ◽  
Tlr4 Activation ◽  
Lactobacillus Delbrueckii Subsp

Lactobacillus delbrueckii subsp. delbrueckii TUA4408L is able to differentially modulate the innate immune response of porcine intestinal epithelial cells triggered by TLR4 activation. This strain also has a remarkable ability to grow on plant substrates. These two immunological and biotechnological characteristics prompted us to evaluate whether the soymilk by-product okara fermented with the TUA4408L strain can serve as an immunobiotic feed with the ability to beneficially modulate the intestinal immunity of piglets after weaning to improve their productivity. Our in vivo studies demonstrated that the administration of immunobiotic TUA4408L-fermented okara feed significantly increased piglet growth performance and meat quality. These positive effects were associated with the ability of the TUA4408L-fermented okara feed to beneficially modulate both intestinal microbiota and immunity in pigs. The immunobiotic feed improved the abundance of the beneficial bacteria Lactobacillus and Lactococcus in the gut of pigs, reduced blood markers of inflammation, and differentially regulated the expression of inflammatory and regulatory cytokines in the intestinal mucosa. These findings indicate that the immunobiotic TUA4408L-fermented okara feed could be an economical and environmentally friendly option to improve the growth performance and immune health of pigs.

The prolyl aminopeptidase from Lactobacillus delbrueckii subsp. bulgaricus belongs to the α/β hydrolase fold family

1999 ◽  
Vol 1429 (2) ◽  
pp. 501-505 ◽  
Author(s):  
Fabienne Morel ◽  
Christophe Gilbert ◽  
Christophe Geourjon ◽  
Jacques Frot-Coutaz ◽  
Raymond Portalier ◽  
...  
Keyword(s):  
Lactobacillus Delbrueckii ◽  
Prolyl Aminopeptidase ◽  
Fold Family ◽  
Hydrolase Fold ◽  
Lactobacillus Delbrueckii Subsp
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