Lactobacillus delbrueckii subsp. bulgaricus was isolated from Kefir grains. It is a Gram-positive rod that may appear long and filamentous. It is non-motile and does not form spores.
For Research Use Only. Not intended for use in food manufacturing or medical procedures (diagnostics or therapeutics). Do Not Use in Humans.
CAT
Size
Price
Quantity
LBST-121FG
Product Information
Product Overview
Lactobacillus delbrueckii subsp. bulgaricus was isolated from Kefir grains. It is a Gram-positive rod that may appear long and filamentous. It is non-motile and does not form spores.
Target
Lactobacillus
Genus
Lactobacillus
Strain Designation
Kgl12
Application
Study and research
Type Strain
No
Culture Medium
MRS
Culture Conditions
37°C; Anaerobic
Source
Kefir grains
Characteristics
The colonies are milky white with irregular edges. It can use glucose and lactose.
Risk Group
1
Product Format
Freeze-dried
Packaging
Ampoule tube
Storage
-80°C
Shelf Life
6 years
Target Introduction
Introduction
Lactobacillus species are normal flora of the human mouth, gastrointestinal tract, and female genital tract, where they produce lactic acid and competitively inhibit pathogenic organisms. Lactobacillus are small, slender, nonmotile, Gram-positive bacilli in chains. Immature colonies appear smooth, convex, and translucent. Some species of Lactobacillus used commonly as probiotics. They are most commonly used for diarrhea, including infectious diarrhea and diarrhea in people taking antibiotics. Some people also use lactobacillus for general digestion problems, irritable bowel syndrome; IBS, colic in infants, and many other conditions that involve the stomach and bowel.
How long does it take for Lactobacillus delbrueckii subsp. bulgaricus to reach its maximum activity in kefir grains?
When fermenting in kefir grains, Lactobacillus delbrueckii subsp. bulgaricus typically reaches maximum activity within 24 to 48 hours, depending on the environmental conditions such as temperature and pH. After this period, it produces a significant amount of lactic acid, contributing to the kefir's characteristic taste.
How does Lactobacillus delbrueckii subsp. bulgaricus contribute to kefir's probiotic properties?
Lactobacillus delbrueckii subsp. bulgaricus is known for its role in producing lactic acid during the fermentation process, which helps maintain an acidic environment conducive to the growth of beneficial probiotic bacteria. This strain enhances gut health by supporting a balanced microbiome and inhibiting harmful pathogens.
How should the pH be monitored during the use of Lactobacillus delbrueckii subsp. bulgaricus in kefir grain fermentation?
Monitoring the pH during kefir grain fermentation is critical for ensuring optimal Lactobacillus delbrueckii subsp. bulgaricus activity. The pH typically drops from around 6.5 to 4.0 as the bacteria produce lactic acid. A pH meter should be used regularly to track changes, adjusting environmental conditions as needed to maintain microbial balance.
What are the recommended media for growing Lactobacillus delbrueckii subsp. bulgaricus in a laboratory setting?
In a laboratory setting, Lactobacillus delbrueckii subsp. bulgaricus grows effectively in de Man, Rogosa, and Sharpe (MRS) broth or media containing lactose. When working with kefir grains, the strain can be cultivated in a milk-based medium, which provides the necessary nutrients for optimal bacterial growth and acid production.
A Valuable Tool for Fermentation Research
The Lactobacillus delbrueckii subsp. bulgaricus; Kefir grains strain delivered excellent results in my fermentation research. Its stability and activity were critical in understanding microbial processes in drug development.
Unlocking Insights in Gut Microbiota
The Lactobacillus delbrueckii subsp. bulgaricus; Kefir grains strain was essential in my gut microbiota research, providing high viability and reliable data for microbial dynamics studies.
Excellent for Probiotic Efficacy Testing
The Kefir grains strain stood out in my probiotic development trials. It delivered robust and insightful results, making it an ideal choice for probiotic research.
Great Support for Microbial Interaction Analysis
This strain was highly effective in my microbial interaction studies. The Kefir grains strain helped generate accurate data, supporting my investigation into bacterial behaviors.
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