lactobacillus delbrueckii
Identification
| Name | lactobacillus delbrueckii |
| IUPAC | lactobacillus delbrueckii |
| CAS Number | 68919-91-5 |
| FDA UNII | Search |
Regulatory
Physical Properties
| Food Chemicals Codex Listed | No |
No sensory data available
Safety Information
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | special dietary and nutritional additives |
| Recommendation for lactobacillus delbrueckii usage levels up to | not for fragrance use. |
| Recommendation for lactobacillus delbrueckii flavor usage levels up to | not for flavor use. |
No supplier data available
Potential Uses
Natural Occurrence
Synonyms
lactobacillus delbrueckii
PubMed:
Gene knockout and overexpression analysis revealed the role of N-acetylmuramidase in autolysis of Lactobacillus delbrueckii subsp. bulgaricus ljj-6.
PubMed:
Improvement of fermented Chinese cabbage characteristics by selected starter cultures.
PubMed:
Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt.
PubMed:
Reduction of the off-flavor volatile generated by the yogurt starter culture including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in soymilk.
PubMed:
H(+) -ATPase-defective variants of Lactobacillus delbrueckii subsp. bulgaricus contribute to inhibition of postacidification of yogurt during chilled storage.
PubMed:
Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters.
PubMed:
Structural characterization of a D-isomer specific 2-hydroxyacid dehydrogenase from Lactobacillus delbrueckii ssp. bulgaricus.
PubMed:
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.
PubMed:
Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk.
PubMed:
Influence of microfiltration and adjunct culture on quality of Domiati cheese.
PubMed:
[Gene regulation to lactic acid bacteria for increasing production of flavor metabolite].
PubMed:
Production of yoghurt with mild taste by a Lactobacillus delbrueckii subsp. bulgaricus mutant with altered proteolytic properties.
PubMed:
A washed-curd goat's cheese as a vehicle for delivery of a potential probiotic bacterium: Lactobacillus delbrueckii subsp. lactis UO 004.
PubMed:
Conjugated linoleic acid content and organoleptic attributes of fermented milk products produced with probiotic bacteria.
PubMed:
Formulations and processing of yogurt affect the microbial quality of carbonated yogurt.
PubMed:
Probiotic culture survival and implications in fermented frozen yogurt characteristics.
PubMed:
Manufacture and quality of iron-fortified yogurt.
PubMed:
Changes in chemical composition and sensory qualities of peanut milk fermented with lactic acid bacteria.