Lactobacillus delbrueckii subsp. bulgaricus
| Lactobacillus delbrueckii subsp. bulgaricus | |
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| Subspecies: | L. d. bulgaricus
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| Lactobacillus delbrueckii subsp. bulgaricus (Orla-Jensen 1919)
Rogosa & Hansen 1971 Weiss et al. 1984 (subspecies status) | |
Lactobacillus delbrueckii subspecies bulgaricus (until 1984 known as Lactobacillus bulgaricus) is one of several 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.
It is a Gram-positive rod that may appear long and filamentous. It is non-motile and does not form spores. It is regarded as aciduric or acidophilic, since it requires a low pH (around 5.4–4.6) to grow effectively. The bacterium has complex nutritional requirements.
Use in industry
Lactobacillus delbrueckii subsp. bulgaricus is commonly used alongside Streptococcus salivarius subsp. thermophilus[1] as a starter for making yogurt. The two species work in synergy, with L.d. bulgaricus producing amino acids from milk proteins, which are then used by S.s. thermophilus.[1] Both species produce lactic acid,[1] which gives yogurt its tart flavor and acts as a preservative. The resulting decrease in pH also partially coagulates the milk proteins, such as casein, resulting in yogurt's thickness.[2][3] While fermenting milk, L.d. bulgaricus produces acetaldehyde, one of the main yogurt aroma components.[3] Some strains of L.d. bulgaricus also produce bacteriocins,[4] which kill undesired bacteria in vitro.
It is often helpful to sufferers of lactose intolerance,[citation needed] whose digestive systems lack the enzymes to break down lactose to simpler sugars.
Some of the biggest importers of the bacterium are Japan, the USA, and the EU.
It has also been considered a contaminant of beer due its homofermentatative production of lactic acid, an off-flavor in many styles of beer. In other styles of beer, however, lactic acid bacteria can contribute to the overall appearance, aroma, taste, and/or mouthfeel, and generally produce and otherwise pleasing sourness. [5]
History
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Lactobacillus delbrueckii subsp. bulgaricus was first identified in 1905 by Stamen Grigorov, who named it Bacillus bulgaricus.
Ilya Metchnikoff, a professor at the Pasteur Institute in Paris, researched the relationship between the longevity of Bulgarians and their consumption of yogurt. He had the idea that aging is caused by putrefactive activity, or proteolysis, by microbes that produce toxic substances in the intestine.
Proteolytic bacteria such as clostridia, which are part of the normal intestinal flora, produce toxic substances including phenols, ammonia and indols by digestion of proteins. These compounds are responsible for what Metchnikoff called intestinal auto-intoxication, which, according to him, was the cause of the physical changes associated with old age. It was already known at that time that fermentation with lactic acid bacteria inhibits the deterioration of milk because of its low pH.
Metchnikoff's research had also noted that, in Europe, Bulgaria and the Russian steppes, some rural populations who had consumed milk fermented with lactic acid bacteria lived relatively long lives. Based on these data Metchnikoff proposed that consumption of fermented milk would seed the intestine with harmless lactic acid bacteria, which would increase intestinal acidity and thus suppress the growth of proteolytic bacteria.
References
- ^ a b c Attention: This template ({{cite doi}}) is deprecated. To cite the publication identified by doi:10.1051/lait:2003031, please use {{cite journal}} (if it was published in a bona fide academic journal, otherwise {{cite report}} with
|doi=10.1051/lait:2003031instead. - ^ http://www.medicinalfoodnews.com/vol01/issue5/kalab.htm
- ^ a b Attention: This template ({{cite doi}}) is deprecated. To cite the publication identified by doi:10.1051/lait:199211, please use {{cite journal}} (if it was published in a bona fide academic journal, otherwise {{cite report}} with
|doi=10.1051/lait:199211instead. - ^ Attention: This template ({{cite doi}}) is deprecated. To cite the publication identified by doi:10.1007/s10295-008-0317-x, please use {{cite journal}} (if it was published in a bona fide academic journal, otherwise {{cite report}} with
|doi=10.1007/s10295-008-0317-xinstead. - ^ Priest, FG (2002). Brewing Microbiology. Springer. pp. 185–202.
Bibliography
- Grigoroff, Stamen (1905). "Etude sur le lait fermenté comestible : le "Kissélo-mléko" de Bulgarie". Revue Médicale de la Suisse Romande (in French). Genéve: Libraires-Éditeurs. Librairie de L’Université. OCLC 717162535.
- Balows A, Truper HG, Dworkin M, Harder W, Schleifer KH (1992). "70". The Prokaryotes : A Handbook on the Biology of Bacteria (2nd ed.). New York: Springer-Verlag. p. 1547. ISBN 978-3-540-97258-7. OCLC 23767548.
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