The results revealed that short cells are more stable than long cells during each of the industrially relevant processing steps. By continuing you agree to the use of cookies. Formation of Maillard products improved the proliferation of L. acidophilus. Cell morphology influences the technological properties. Metabolic characteristics and presumptive identification of Lactobacillus caseiand Lactobacillus bulgaricus, isolated from 3 different yoghurts, 2 Labor für Milchwissenschaft, Eidgenössische Technische Hochschule Zürich (ETH‐Z), Eisgasse 8, CH‐8004 Zürich, Switzerland *Laboratoire de Technologic Laitière, INRA, 78350 Jouy‐en‐Josas, France. We use cookies to help provide and enhance our service and tailor content and ads. A strong correlation between the culture medium and cellular morphology was observed for the lactic acid bacterium Lactobacillus acidophilus NCFM, which is commonly used in the dairy industry as a probiotic supplement and as a starter culture. Copyright © 2020 Elsevier B.V. or its licensors or contributors. The culture medium composition could control this phenomenon of pleomorphism, especially the use of peptone in combination with an adequate heating of the medium during preparation. ACCOLAS. At least one lactobacillus bacteriophage has beenisolated for each ofthe morphological groups in Brad-ley's system; however, the majority ofthesebacteriophages can be assigned to Bradley's group B. Interestingly, the same authors demonstrated later (Wright and Klaenhammer, 1983a) that the addition of calcium to the growth medium of the two strains Lactobacillus bulgaricus 1234-O and F also enhanced the stabilities during freezing and freeze-drying, but calcium supplementation did not affect the cell morphology or growth in these studies. Copyright © 2014 Elsevier B.V. All rights reserved. A strong correlation between the culture medium and cellular morphology was observed for the lactic acid bacterium Lactobacillus acidophilus NCFM, which is commonly used in the dairy industry as a probiotic supplement and as a starter culture. Therefore, producing stable microbial cultures during proliferation is of great interest. The results are relevant to the industrial production of bacteria preparations. The results concerning the total mesophilic aerobic bacteria in yoghurts, probiotic dairy products, cheese and tarhana were 4, 5, 5.78 and 5 log CFU/g, respectively. Culture broth composition was correlated with the morphology of L. acidophilus. Cold extrusion technology was applied to encapsulate probiotic lactobacilli. The cell shapes ranged from single short rods to long filamentous rods. The viability of bacteria during industrial processing is an essential quality criterion for bacterial preparations, such as probiotics and starter cultures. ScienceDirect ® is a registered trademark of Elsevier B.V. ScienceDirect ® is a registered trademark of Elsevier B.V. Morphology of Bacteriophages of Lactobacillus bulgaricus, L. lactis and L. helveticus . bulgaricus and is used for the production of yogurt. Lactobacillus bulgaricus . International Journal of Food Microbiology, https://doi.org/10.1016/j.ijfoodmicro.2014.09.015. The morphologies of lactobacillus bacteriophages are di-verse (1, 13). Furthermore, we observed a correlation between the cell size and stability of the microorganisms during industrial processing steps, such as freeze-drying, extrusion encapsulation and storage following dried preparations. It is also found in other naturally fermented products and is used to preserve milk. As demonstrated for L. acidophilus NCFM, the adaptation of the medium composition and optimized medium preparation offer the possibility to increase the concentration of viable cells during up- and survival rate during down-stream processing. The cell shapes ranged from single short rods to long filamentous rods. J.‐P. The morphology of bacteriophage ch2 closely resembles those ofLactobacillus Lactobacillus bulgaricus, first identified in 1905 by the Bulgarian doctor Stamen Grigorov, was reclassified in 1984 as L. delbrueckii subsp.
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