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lactobacillus delbrueckii

special dietary and nutritional additives
2D:
3D:
CAS Number: 68919-91-5
FDA UNII: Search
Category: special dietary and nutritional additives
IUPAC Name: lactobacillus delbrueckii

US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:

Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Google Patents:Search
US Patents:Search
EU Patents:Search
PubMed:Search
NCBI:Search

Physical Properties:

Food Chemicals Codex Listed: No

Cosmetic Information:

None found

Suppliers:

None found

Safety Information:

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in Use Information:

Category:
special dietary and nutritional additives
Recommendation for lactobacillus delbrueckii usage levels up to:
not for fragrance use.
Recommendation for lactobacillus delbrueckii flavor usage levels up to:
not for flavor use.

Safety References:

AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):68919-91-5
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
lactobacillus delbrueckii
Chemidplus:0068919915

References:

lactobacillus delbrueckii
Pubchem (sid):135348437

Other Information:

FDA Listing of Food Additive Status:View
Wikipedia:View

Potential Blenders and core components :

None Found

Potential Uses:

None Found

Occurrence (nature, food, other):

lactobacillus delbrueckii
Search PMC Picture

Synonyms:

lactobacillus delbrueckii

Articles:

PubMed:Gene knockout and overexpression analysis revealed the role of N-acetylmuramidase in autolysis of Lactobacillus delbrueckii subsp. bulgaricus ljj-6.
PubMed:Improvement of fermented Chinese cabbage characteristics by selected starter cultures.
PubMed:Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt.
PubMed:Reduction of the off-flavor volatile generated by the yogurt starter culture including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in soymilk.
PubMed:H(+) -ATPase-defective variants of Lactobacillus delbrueckii subsp. bulgaricus contribute to inhibition of postacidification of yogurt during chilled storage.
PubMed:Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters.
PubMed:Structural characterization of a D-isomer specific 2-hydroxyacid dehydrogenase from Lactobacillus delbrueckii ssp. bulgaricus.
PubMed:Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.
PubMed:Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk.
PubMed:Influence of microfiltration and adjunct culture on quality of Domiati cheese.
PubMed:[Gene regulation to lactic acid bacteria for increasing production of flavor metabolite].
PubMed:Production of yoghurt with mild taste by a Lactobacillus delbrueckii subsp. bulgaricus mutant with altered proteolytic properties.
PubMed:A washed-curd goat's cheese as a vehicle for delivery of a potential probiotic bacterium: Lactobacillus delbrueckii subsp. lactis UO 004.
PubMed:Conjugated linoleic acid content and organoleptic attributes of fermented milk products produced with probiotic bacteria.
PubMed:Formulations and processing of yogurt affect the microbial quality of carbonated yogurt.
PubMed:Probiotic culture survival and implications in fermented frozen yogurt characteristics.
PubMed:Manufacture and quality of iron-fortified yogurt.
PubMed:Changes in chemical composition and sensory qualities of peanut milk fermented with lactic acid bacteria.
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