为解决酸奶后酸化影响口感及货架期问题，研究人员以保加利亚乳杆菌（L. bulgaricus）为指标，探究苯乳酸（PLA）的抑制作用。发现 PLA 可破坏细胞膜完整性与流动性，抑制 F0F1-ATPase 等关键酶，调控代谢通路。1.25 mg/mL PLA 可使酸度降低 5°T，为酸奶后酸化控制提供 ...

I cover the history of science and exploration. The discovery of Lactobacillus bulgaricus started with simple curiosity and a touch of homesickness. Shortly after microbiologist Stamen Grigorov ...

Wright, L. D., Valentik, K. A., Spicer, D. S., Huff, J. W., and Skeggs, H. R., Proc. Soc. Exp. Biol. Med., 75, 293 (1950).

Yogurt may be the answer. These live cultures of beneficial bacteria (e.g., Lactobacillus bulgaricus and Streptococcus thermophilus) can be found in fermented foods like yogurt, sauerkraut ...

Metchnikoff even reported that the special kind of Lactobacilli in samples of Bulgarian yoghurt- Lactobacillus Bulgaricus- was the only bacterium that had never damaged the human organism anyhow.

Grigorov was the first scientist to discover Lactobacillus bulgaricus, the bacterium that is essential for the fermentation of milk into yogurt. He also played a central role in the development of ...

Yogurt cultures are mainly composed of the bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. These ferment the milk sugar lactose to lactic acid, which sours ...

I report on a new study on Lactobacillus bulgaricus, found in many yogurt cultures. (The paper comes out some time this week in PNAS.) The analysis, based on the microbe’s newly sequenced genome ...

These live cultures of beneficial bacteria (e.g., Lactobacillus bulgaricus and Streptococcus thermophilus) can be found in fermented foods like yoghurt, sauerkraut, kefir, and kombucha.