Results 81 to 90 of about 114,996 (201)
Frontiers in Microbiology, 2017 Lactobacillus delbrueckii represents a technologically relevant member of lactic acid bacteria, since the two subspecies bulgaricus and lactis are widely associated with fermented dairy products. In the present work, we report the characterization of two
Elena Zanni +9 more
doaj +1 more source
Fermentation Potentials of Baobab Pulp Extract in Soy Yoghurt Production
AgriFood: Journal of Agricultural Products for Food, Volume 2, Issue 3, Page 317-324, September 2026.The research work was about the importance of sourcing for alternative inoculants to replace the main inoculants regularly used for yoghurt production. The search for baobab pulp extract as replacement yielded result, as soy yoghurt was successfully produced.
Adegbola Oladele Dauda +6 more
wiley +1 more source
Evaluation of properties of Lactobacillus delbrueckii as an antitumor agent: effects in cell cycle, apoptosis, and gene expression in HT-29 colorectal cancer cells [PDF]
International Journal of Molecular and Cellular MedicineThis study investigated the anti-tumor properties of Lactobacillus delbrueckii, a probiotic bacterium, against HT-29 human colorectal cancer cells.
Mohammad Reza Majid Khoshkholgh Pahlaviani +3 more
doaj
ChemFoodChem, Volume 2, Issue 3, September 2026.Untargeted peptide profiling investigates how S. thermophilus, Lb. bulgaricus, and endogenous milk enzymes impact proteolysis during early‐stage milk fermentation. ≥ 3000 identified peptides show the strongest influence of LB on the peptide profile and number of bioactive peptides. Shorter peptides are mostly formed by LB and hydrolyzed by ST.
Eva Beck +6 more
wiley +1 more source
Efectos beneficiosos sobre la salud de los productos lácteos que contienen Lactobacillus delbrueckii
, 2023 En este trabajo se resumen las propiedades beneficiosas sobre la salud humana de los principales productos lácteos que contienen Lactobacillus ...
Grasa López, Laura +1 more
core
mSystems, 2017 We identified the proteins synthesized by Lactobacillus delbrueckii subsp. bulgaricus strain LBB.B5 in laboratory culture medium (MRS) at 37°C and milk at 37 and 4°C.
Xiaochen Yin +5 more
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Aronia melanocarpa puree (2% and 6%) was incorporated into yogurt with or without Lactobacillus acidophilus DSM 20079. The treatments affected acidification kinetics and textural properties, resulting in reduced hardness and increased water‐holding capacity. Aronia and probiotic supplementation enhanced antioxidant activity, total phenolic content, and
Çiğdem Konak Göktepe +5 more
wiley +1 more source
, 2021 Lactobacillus delbrueckii is a Gram-positive bacterium mostly used in the dairy industry for yogurt and cheese. The present study was designed to evaluate the effects of Lactobacillus delbrueckii on serum biochemical parameters, intestinal morphology ...
Zhu-Ying Liu (8997004) +8 more
core +1 more source
Revista Colombiana de Química, 2015 The main objective of this research was to determine the proper growth conditions of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus for the production of lactic acid using serum as substract.
Adriana M. Rojas +2 more
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Microbial polysaccharides from fungi, bacteria, and microalgae exhibit diverse structures and biological activities. Their antioxidant, antimicrobial, immunomodulatory, and prebiotic properties highlight their potential as functional ingredients for food applications.
Hye‐Bin Lee +4 more
wiley +1 more source