Exopolysaccharides From Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 Enhance Macrophage Bactericidal Activity Through IL-12-Dependent Macrophage-NK Cell Crosstalk. [PDF]
Microbiol ImmunolABSTRACT Exopolysaccharides (EPS) produced by Lactobacillus delbrueckii subsp. bulgaricus OLL1073R‐1 have been reported to exert immunomodulatory effects, primarily in antiviral responses; however, their role in antibacterial host defense remains unclear. Here, we investigated whether EPS enhance macrophage‐mediated killing of Streptococcus pyogenes, a
Kohda C +7 more
europepmc +2 more sources
, 1997 Three different approaches (whole-cell protein profiles, DNA fingerprinting combined with pulsed-field gel electrophoresis and analysis of rDNA genes) were used to characterize thirty-one strains of Lactobacillus delbrueckii subsp. bulgaricus from different dairy products, and three type strains belonging to L. delbrueckii subsp.
MOSCHETTI G. +4 more
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Characterization of probiotic potential of lactic acid bacteria isolated from aquaculture objects of Uzbekistan [PDF]
E3S Web of Conferences, 2023 Lactic acid bacteria have a high potency to combat infections in the body. The range of lactic acid bacteria isolated from aquaculture in Uzbekistan has been described in this article. We found that Lactobacillus delbrueckii, L. plantarum, L.
Amirsaidova Dildora +6 more
doaj +1 more source
In Silico Comparative Genomic Analysis Revealed a Highly Conserved Proteolytic System in Lactobacillus delbrueckii. [PDF]
Int J Mol Sci, 2023 Lactobacillus delbrueckii, the type species of the genus Lactobacillus, is widely recognized as the primary starter culture in the dairy industry due to its proteolytic activity, which enables it to growth in milk.
Elean M +5 more
europepmc +2 more sources
Probiotic Viability, Physicochemical Characterization and Sensory Properties of Cornelian Cherry (Cornus mas L.) Juice Supplemented with Lactobacillus acidophilus and Lactobacillus delbrueckii [PDF]
, 2023 A large variety of fruits and vegetables and a large number of Lactobacillus strains provide a great opportunity for the development and industrialization of non-dairy beverages.
Melika Tahmasebian, Razzagh Mahmoudi, Mohamad Javad Shakouri
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DNA Probe for Lactobacillus delbrueckii [PDF]
Applied and Environmental Microbiology, 1990 From a genomic DNA library of Lactobacillus delbrueckii subsp. bulgaricus, a clone was isolated which complements a leucine auxotrophy of an Escherichia coli strain (GE891). Subsequent analysis of the clone indicated that it could serve as a specific DNA probe.
M, Delley, B, Mollet, H, Hottinger
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Protoplast formation and regeneration in Lactobacillus delbrueckii [PDF]
Indian Journal of Microbiology, 2010 Method for production and regeneration of Lactobacillus delbrueckii protoplasts are described. The protoplasts were obtained by treatment with a mixture of lysozyme and mutanolysin in protoplast buffer at pH 6.5 with different osmotic stabilizers.
Mamta, Singhvi +3 more
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Degradation of glucosinolates in rapeseed meal by Lactobacillus delbrueckii and Bacillus subtilis
Grain & Oil Science and Technology, 2020 Lactobacillus delbrueckii and Bacillus subtilis were employed as a new combination of strains to treat rapeseed meal by solid-state fermentation, aiming to efficiently degrade the glucosinolates, which are the main toxin in the meal.
Zhenyu Zhang, Min Wen, Yaqi Chang
doaj +1 more source
Insects, 2023 A Lactobacillus delbrueckii ssp. lactis strain named A4, isolated from the gut of an Armenian honeybee, was subjected to a probiogenomic characterization because of its unusual origin.
Inga Bazukyan +3 more
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Draft Genome Sequences of Lactobacillus helveticus, Lactobacillus fermentum, and Lactobacillus delbrueckii Strains from African Fermented Nono. [PDF]
, 2020 The genomes of predominant Lactobacillus helveticus, Lactobacillus fermentum, and Lactobacillus delbrueckii strains from fermented nono were sequenced. The genome sizes were 2.1, 1.9, and 1.7 Mbp, respectively, and the GC contents were 36.5%, 51.5%, and ...
Fagbemigun, Olakunle +5 more
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