Lactobacillus delbrueckii subsp. bulgaricus in the context of "Streptococcus thermophilus"

Play Trivia Questions online!

or

Skip to study material about Lactobacillus delbrueckii subsp. bulgaricus in the context of "Streptococcus thermophilus"

Ad spacer

⭐ Core Definition: Lactobacillus delbrueckii subsp. bulgaricus

Lactobacillus bulgaricus is the main bacterium used for the production of yogurt. It also plays a crucial role in the ripening of some cheeses, as well as in other processes involving naturally fermented products. It is defined as homofermentive lactic acid bacteria due to lactic acid being the single end product of its carbohydrate digestion. It is also considered a probiotic.

It is a gram-positive rod that may appear long and filamentous. It is non-motile and does not form spores. It is also non-pathogenic. It is regarded as aciduric or acidophilic, since it requires a low pH (around 5.4–4.6) to grow effectively. In addition, it is anaerobic. As it grows on raw dairy products, it creates and maintains the acidic environment that it needs to thrive via its production of lactic acid. In addition, it grows optimally at temperatures of 40–44 °C under anaerobic conditions. It has complex nutritional requirements which vary according to the environment. These include carbohydrates, unsaturated fatty acids, amino acids, and vitamins.

↓ Menu

>>>PUT SHARE BUTTONS HERE<<<

👉 Lactobacillus delbrueckii subsp. bulgaricus in the context of Streptococcus thermophilus

Streptococcus thermophilus formerly known as Streptococcus salivarius subsp. thermophilus is a gram-positive bacterium, and a fermentative facultative anaerobe, of the viridans group. It tests negative for cytochrome, oxidase, and catalase, and positive for alpha-hemolytic activity. It is non-motile and does not form endospores. S. thermophilus is fimbriated.

It is also classified as a lactic acid bacterium. S. thermophilus is found in fermented milk products and is generally used in the production of yogurt, alongside Lactobacillus delbrueckii subsp. bulgaricus. The two species are synergistic, and S. thermophilus probably provides L. d. bulgaricus with folic acid and formic acid, which it uses for purine synthesis.S. thermophilus has an optimal growth temperature range of 35–42 °C (95–108 °F), while L. d. bulgaricus has an optimal range of 43–46 °C (109–115 °F).

↓ Explore More Topics
In this Dossier

Lactobacillus delbrueckii subsp. bulgaricus in the context of Yogurt

Yogurt (UK: /ˈjɒɡərt/; US: /ˈjɡərt/, from Ottoman Turkish: یوغورت, Turkish: yoğurt; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results.

Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. Other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a specific amount of colony-forming units (CFU) of bacteria; for example, in China the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter. Some countries also regulate which bacteria can be used: for example, in France, a product can only be labeled as "yaourt" or "yoghourt" if it has been fermented exclusively by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, a requirement that aligns with the international definition of yogurt in the Codex Alimentarius on fermented milk (CXS 243-2003).

↑ Return to Menu

Lactobacillus delbrueckii subsp. bulgaricus in the context of National symbols of India

The Government of India has designated official national symbols that represent the Republic of India. These symbols serve as the representation of the identity of the country. When India obtained independence from the British Raj on 15 August 1947, the tricolour flag officially became the first national symbol of the Dominion of India. The Indian Rupee which was in circulation earlier was adopted as the official legal tender after independence. The official state emblem with the motto Satyameva Jayate was adopted later on 30 December 1947. The national anthem and song were adopted two days before the Constitution of India was adopted on 26 January 1950. After India became a republic following the enactment of the constitution, the national symbols officially came to represent the Republic of India. The last to be adopted as a national symbol was the national microbe Lactobacillus delbrueckii in October 2012.

↑ Return to Menu