Lactobacillus delbrueckii subsp. bulgaricus – Wikipedia

Lactobacillus delbrueckii subsp. bulgaricus (until 2014 known as Lactobacillus bulgaricus) is the main bacteria used for the production of yogurt.It is also found in other naturally fermented products. First identified in 1905 by the Bulgarian doctor Stamen Grigorov, the bacterium feeds on lactose to produce lactic acid, which is used to preserve milk.

Lactobacillus delbrueckii subsp. bulgaricus – Wikipedia

Il Lactobacillus delbrueckii sottospecie bulgaricus (conosciuto fino al 1984 come Lactobacillus bulgaricus) è uno dei molti batteri utilizzati nella produzione dello yogurt.Si trova anche in altri prodotti fermentati naturalmente. Identificato per la prima volta nel 1905 dal medico bulgaro Stamen Grigorov, ne ha assunto il nome. È un bacillo Gram-positivo che può apparire lungo e filamentoso.

Lactobacillus | bacteria | Britannica.com

Lactobacillus: Lactobacillus, (genus Lactobacillus), any of a group of rod-shaped, gram-positive, non-spore-forming bacteria of the family Lactobacillaceae. Similar to other genera in the family, Lactobacillus are characterized by their ability to produce lactic acid as a by-product of glucose metabolism. The

Lactobacillus acidophilus – Wikipedia

Lactobacillus acidophilus (New Latin ‘acid-loving milk-bacillus’) is a species of gram positive bacteria in the genus Lactobacillus. L. acidophilus is a homofermentative, microaerophilic species, fermenting sugars into lactic acid, and grows readily at rather low pH values (below pH 5.0) and has an optimum growth temperature of around 37 °C (99 °F). L. acidophilus occurs naturally in the

L. bulgaricus Probiotic Benefits & Side Effects

Lactobacillus Bulgaricus Probiotic Information. L. Bulgaricus is one of the first probiotic strains ever studied. The Russian Nobel Prize winner, Ilya Mechnikov, first isolated Lactobacillus Bulgaricus around 1882 when he discovered the probiotic’s role in beneficial digestion.

Lactobacillus – Wikipedia

Lactobacillus is een bacteriegeslacht van grampositieve, facultatief anaerobe staven. De lactobacillen vallen onder de groep van melkzuurbacteriën en alle soorten zijn in staat om suikers om te zetten in melkzuur.Sommige soorten maken daarbij ook azijnzuur en koolzuurgas.. Lactobacillen komen van nature voor in rottend plant- of dierlijk materiaal, maar ook in de menselijke mondholte, vagina

Lactobacillus bulgaricus – Wikipedia, la enciclopedia libre

Lactobacilos búlgaros, nombre común con el que se conoce a las colonias de las bacterias Lactobacillus bulgaricus, las cuales son conglomerados de bacterias lácticas y levaduras de asociación simbiótica estable en bebidas en una matriz de polisacáridos, cuyo tamaño varía de entre 5mm y 2.5 mm; de consistencia elástica y de color blanco-amarillento (Ulloa- Lappe, 1993).

Fast Souring with Lactobacillus – Sour Beer Blog

A review of fast souring methods using Lactobacillus. Best Practices, Sensory, and the Science behind Sour Mashing, Sour Kettling, and Sour Wort Brewing.

Lactobacillus – Wikipedia

Lactobacillus ist eine Gattung von grampositiven, meist stäbchenförmigen Bakterien aus der Familie der Lactobacillaceae.Das Wort wird „eingedeutscht“ auch Laktobazillus (Plural: Laktobazillen) geschrieben.Lactobacillus gehört zusammen mit anderen Bakteriengattungen zu den Milchsäurebakterien; sie alle erzeugen durch Gärung Milchsäure.

Lactobacillus – LPSN

Lactobacillus Beijerinck 1901, genus. (Type genus of the order ¤ Lactobacillales Ludwig et al. 2010; type genus of the family ¤ Lactobacillaceae Winslow et al. 1917 [Approved Lists 1980]; type genus of the tribe ¤ Lactobacilleae Winslow et al. 1920 [Approved Lists 1980]). Type species: ¤ Lactobacillus delbrueckii (Leichmann 1896) Beijerinck 1901 (Approved Lists 1980).

Lactobacillus Starter Guide – Five Blades Brewing

If you have been following along with Year of the Sour Mash you will know we are primarily interested in the fast, clean souring of Lactobacillus to sour our mash/wort. Whether you are pitching a pure culture of Lactobacillus or growing a wild culture from grains, I have created this Lactobacillus starter guide to help you propagate the quantities needed to ensure your beer sours cleanly.

Bifidobacterium spp. and Lactobacillus acidophilus

The use of Bifidobacterium spp. and/or Lactobacillus acidophilus in fermented or culture-containing milks became popular by the end of the 1970s as a result of the tremendous increase in knowledge encompassing the taxonomy and ecology of bifidobacteria. Their popularity has further increased owing to their reduced acidification during post-processing storage and their relatively high yield of

Lactobacillus – Wikipedia, la enciclopedia libre

Este artículo o sección necesita referencias que aparezcan en una publicación acreditada. Este aviso fue puesto el 6 de enero de 2014.

Lactobacillus – Wikipedia

Il Lactobacillus è un genere di batteri Gram-positivi anaerobi facoltativi o microaerofili di forma bastoncellare. In natura ne esistono almeno 60 specie e costituiscono la maggior parte del gruppo di batteri lattici, così chiamati in quanto la quasi totalità dei loro membri converte il lattosio e altri zuccheri in acido lattico mediante la fermentazione lattica.

Lactobacilos – Monografias.com

Lactobacillus acidophilus: Está ampliamente diseminado y se haya en la leche r productos lácteos y como comensal de tracto digestivo de los mamíferos.

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