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  1. Lactobacillus delbrueckii subsp. bulgaricus - Wikipedia

    • Lactobacillus delbrueckii subsp. bulgaricus was first identified in 1905 by Stamen Grigorov, who named it Bacillus bulgaricus. Ilya Metchnikoff, a professor at the Pasteur Institute in Paris, researched the relationship between the longevity of Bulgarians and their consumption of yogurt. He had the idea that aging is caused by putrefactive activity, or proteolysis, by microbe… See more

    Overview

    Lactobacillus Bulgaricus is the main bacterium used for the production of yogurt. It also plays a crucial role in the ripening … See more

    Use

    Lactobacillus delbrueckii subsp. bulgaricus is commonly used alongside Streptococcus thermophilus as a starter for making yogurt. The Lb. bulgaricus 2038 strain has been used for decades for yogurt fermentation. The two sp… See more

    Image result for lactobacillus delbrueckii subsp bulgaricus. Size: 155 x 124. Source: genome.jgi.doe.gov
    Image result for lactobacillus delbrueckii subsp bulgaricus. Size: 157 x 200. Source: alchetron.com
    Research

    In 2017, there was a study involving the development of a real-time polymerase chain reaction (qPCR) assay for quantifying Lactobacillus delbrueckii subsp. bulgaricus as well as Streptococcus thermophilus in cow's milk … See more

    Image result for lactobacillus delbrueckii subsp bulgaricus. Size: 157 x 129. Source: 2016.igem.org
    Image result for lactobacillus delbrueckii subsp bulgaricus. Size: 153 x 146. Source: www.magma.ca
    Bibliography

    • Grigoroff, Stamen (1905). "Etude sur le lait fermenté comestible : le 'Kissélo-mléko' de Bulgarie". Revue Médicale de la Suisse Romande (in French). Genève: Libraires-Éditeurs. Librairie de L’Université. OCLC 717162535… See more

    External links

    • Goudarzi, Sara (9 June 2006). "Yogurt Culture Evolves". LiveScience. Archived from the original on August 29, 2008. Retrieved 2013-01-14.
    • Type strain of Lactobacillus delbrueckii subsp. bulgaricus at BacDive … See more

     
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  2. Lactobacillus Bulgaricus is the main bacterium used for the production of yogurt. It also plays a crucial role in the ripening of some cheeses, [ 3] as well as in other processes involving naturally fermented products.
    en.wikipedia.org/wiki/Lactobacillus_delbrueckii_sub…
    Lactobacillus delbrueckii subsp. bulgaricus is a bacterial subspecies traditionally isolated from European yogurts. Lactobacillus bulgaricus GLB44 differs from other L. bulgaricus strains because it was isolated from the leaves of Galanthus nivalis (common snowdrop) in Bulgaria. General information
    en.wikipedia.org/wiki/Lactobacillus_bulgaricus_GL…
     
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    May 28, 2014 · Lactobacillus delbrueckii is one of the economically most important bacteria in dairy industries, where the ssp. bulgaricus is mainly known from its application in yogurt fermentation and the ssp. lactis from its use in the …

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    Mar 4, 2016 · Lactobacillus delbrueckii subsp. bulgaricus, a Gram-positive, rod-shaped, non-motile and non-spore-forming lactic acid bacterium (LAB), is one of the most common starter bacterial species in...

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