Sentences with word «bulgaricus»

Analysis of the L. bulgaricus genome indicates that the bacteria may have originated on the surface of a plant...

In certain countries, including Denmark, yogurt is defined as containing live cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus.

Yogurt nerds will appreciate that Bulgarian - style cow's milk yogurt contains a bonus strand of live culture — called bulgaricus — that's touted for its health benefits.

Ingredients: Organic whole grains: organic whole oats Enzymes: alpha amylase Vitamins and minerals: ascorbic acid, calcium phosphate, calcium carbonate, reduced iron, alpha tocopheryl acetate, thiamine hydro - chloride, riboflavin, niacinamide, pyridoxine hydrochloride, folic acid, cyanocobalamin, zinc oxide Probiotics: l. acidophilus, bifidislactis, l. bulgaricus, l. casei, streptococcus thermophilus, and l. rhamnosus

«Typically yogurts only contain Streptococcus thermophilus or Lactobacilli bulgaricus strains used to start the fermentation of yogurt,» McFarland says.

In other words, strains in fermented foods like Bifidobacterium lactis, Lactobacillus acidophilus, and Lactobacillus bulgaricus do not aggressively attack pathogens.

bulgaricus PXN 39, Lactobacillus casei PXN 37, Lactobacillus plantarum PXN 47, Lactobacillus rhamnosus PXN 54, Lactobacillus helveticus PXN 45, Lactobacillus salivarius PXN 57, Lactobacillus lactis ssp.

Various styles of yogurt have different probiotic cultures, and your typical plain, thick yogurt features Bifidobacterium lactis, Lactobacillus acidophilus, delbrueckii subsp bulgaricus, and streptococcus thermophilus.

Metchnikoff identified the culture lactobacillus bulgaricus as being particularly beneficial, naming it after the yoghurt - loving Bulgarians.

Milk cultured with the following live active cultures: B. lactis, L. acidophilus, L. bulgaricus, L. lactis, L. casei, S. thermophilus, L. rhamnosus.

Streptococcus thermophilus and Lactobacillus bulgaricus are the typical fermenting cultures for Greek yoghurt, and are what gives a yoghurt its unique flavour.

Pasteurised whole and skim milk solids 98 % (contains natural emulsifier, lecithin, derived from soybean), live lactic cultures (L. bulgaricus, S. thermophilus, L. acidophilus)

If you can't find the brand I use, look for a probiotic supplement that contains Lactobacillus bulgaricus and Streptococcus thermophilus — which are the two main fermentation - promiting bacteria most commonly used in yogurt production (and for good reason: they work).

To make Swiss cheese, Streptococcus thermophilus is mixed with another bacterium, Lactobacillus bulgaricus, and milk.

Johansen et al. also used 2 - deoxyglucose to isolate mutants of Lactobacillus bulgaricus, to select for mutants that were unable to transport glucose into the cell.

bulgaricus, L. lactis subsp.

Greek Yoghurt: This is high in active bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus, which survives well in your digestive tract.

This is high in active bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus, which survives well in your digestive tract.

If you're lactose intolerant, you might benefit from Lactobacillus acidophilus or Lactobacillus bulgaricus.

L. bulgaricus, for instance, may help to fight herpes.

Greek yogurt contains little probiotic value compared to kefir usually containing only Lactobacillus bulgaricus and Streptococcus thermophilus.

Greek yogurt, which has taken the healthfood community by storm, is ironically the least beneficial of all, usually containing only Lactobacillus bulgaricus and Streptococcus thermophilus.

A traditional yogurt starter contains the following strains of probiotics: Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus bulgaricus, and Streptococcus thermophilus.

Lactobacillus bulgaricus is the most famous probiotic strain.

No matter how it ends up, all yoghurt starts off by adding two types of bacteria, Lactobacillus bulgaricus and Streptococcus thermophiles (collectively known as acidophilus) to milk.

What is Yogurt Yogurt is a semisolid, fermented food composed of milk products to which cultures of Lactobacillus bulgaricus and Streptococcus thermophiles have been added.

Those included in Ultimate Flora probiotic supplements include Lactobacilli (casei, paracasei, fermentum, plantarum, rhamnosus and bulgaricus).

It is a vegetarian probiotic formula that contains strains of Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus bulgaricus, S. thermophilus, Bifidobacterium longum and Bifidobacterium bifidum.

He not only identified the health - giving bacteria used to ferment these foods (Lactobacillus bulgaricus), he also concluded that he believed beneficial «good» probiotic bacteria could have a far greater impact on human health than disease - causing bacteria.

Finally, a small placebo - controlled study involving functional magnetic resonance imaging (fMRI) has demonstrated that the one - month consumption of a fermented food containing Bifidobacterium animalis subsp lactis, Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactococcus lactis subsp lactis can influence brain activity versus baseline [105].

It is noteworthy that the antinociceptive effect of the fermented dairy product (inclusive of the aforementioned bifidobacterium strain plus Lactococcus lactis and two yogurt starters L. bulgaricus and S. thermophilus) was more effective than an equivalent dose of Bifidobacterium lactis CNCM I - 2494 alone [35].

Commercial yogurt fulfills the current concept of probiotics if it contains viable, live, and abundant beneficial bacteria (namely Streptococcus thermophilus and Lactobacillus bulgaricus) at a minimum concentration of 107 CFUs / g (9).

I used organic grass - fed whole milk and plain yogurt containing the cultures Lactobacillus bulgaricus, L. acidophilus and S. thermophilus (The SCD says to avoid yogurts with bifidus).

Some of the good bacteria common to lactic acid cultured food, are Lactobacillus acidophilus, L. bulgaricus, L. plantarum, L. caret, L. pentoaceticus, L brevis and L. thermophiles.

Other Ingredients: Vegetable glycerin, coconut oil, palm kernel oil, RAW organic apple cider vinegar, purified water, cellulose, algae, Lactobacillus bulgaricus, Brewer's yeast (Saccharomyces cerevisiae), natural flavors (orange and mango), rebaudioside A (stevia).

The full list of probiotic microorganisms is this: Bifidobacterium breve, Bifidobacterium longum, Bifidobacterium infantis, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus bulgaricus, Streptococcus thermophilus.

The most common pro-biotic in yogurt is lactic acid bacteria including Lactobacillus bulgaricus, Streptococcus themophilus, and Lactobacillus casei.

Lactobacillus bulgaricus (a bacterium that plays a role in the formation of yogurt) can produce bulgarican (an effective antimicrobial to inhibit pathogenic organisms).

The goat's milk and cheese are very rich in probiotics such as acidophilus, Bifidus, thermophiles, and bulgaricus.