Talk:Lactobacillus delbrueckii subsp. bulgaricus

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Untitled

The final paragraph states starts with the statement

In most Western countries, commercial yogurt production employs various starches, gums, gels, and stabilizers and in some instances may include little or no live bacteria culture.

This is incorrect! To be sold as a yoghurt, the product must contain viable cultures. Otherwise it can be sold as a dairy desert, BUT not a yoghurt. Eddit nz 21:06, 10 October 2006 (UTC)[reply]

Can you find sources for that? That would improve the article. Jonathunder 21:17, 10 October 2006 (UTC)[reply]

Not true in what countries' laws? Rmhermen 00:26, 11 October 2006 (UTC)[reply]

bulgaricum or bulgaricus

The Company in Bulgaria is named LB Bulgaricum. Are you sure, that the name is not LB bulcaricum? Stefan, Germany - --84.137.7.79 11:26, 28 January 2007 (UTC)[reply]

Per List of Prokaryotic Names with Standing in Nomenclature - Lactobacillus, the correct species name is listed as:

Lactobacillus bulgaricus (Orla-Jensen 1919) Rogosa and Hansen 1971, species.

-- MarcoTolo 06:01, 29 January 2007 (UTC)[reply]

The List of Prokaryotic names etc. also ahows the reference to the true name ---> ¤ Lactobacillus delbrueckii subsp. bulgaricus (Orla-Jensen 1919) Weiss et al. 1984, comb. nov. Knorrepoes 19:33, 31 January 2007 (UTC)[reply]

Rename article

As the official name is Lactobacillus delbrueckii subsp. bulgaricus, the article should be named as such, and the term L. bulgaricus should redirect to L. delbrueckii subsp. bulgaricus.Knorrepoes 19:33, 31 January 2007 (UTC)[reply]

Done. — Hex (❝?!❞) 21:43, 25 February 2007 (UTC)[reply]

Please, correct the title back to Lactobacillus Bulgaricum as this is the exact name given to it by Prof. Stamen Grigorov who discovered it. The rest is an aggressive denial that this bacteria that makes the yoghurt originates along the Balkan mountain located in Bulgaria. Bulgaria is the biggest exporter of this bacteria to the entire world to make what is wrongly called “Turkish” or “Greek” yoghurt. In fact, the main bacteria is Bulgarian and the scientist who discovered it in 1905 gave a correct name to it: “Lacobacillus Bulgaricum”! 2A01:5A8:533:E911:3882:7FE9:EDE0:770E (talk) 06:19, 4 August 2024 (UTC)[reply]

probiotic?

Is it considered probiotic? (defined by whether it survives in the human stomach, if I understand correctly.) --Grant M (talk) 11:32, 4 March 2009 (UTC)[reply]

only lactoce?

The article states that "The bacterium has complex nutritional requirements, including the inability to ferment any sugar except lactose, from which it produces lactic acid, which helps to preserve yogurt." But it's my understanding that these sorts of bacteria can feed on many types of sugar, and that they're used to produce numerous foods - from soy-yogurts to saurkraut. —Preceding unsigned comment added by 84.138.220.73 (talk) 14:55, 29 November 2009 (UTC)[reply]

There are multiple bacteria strains which can produce lactic acid. In case of fermenting whole cabbage heads (takes longer time, gives better flavour, controlled acidity and pleasant taste compared to sauerkraut ) the following bacteria are developed: Leuconostoc mesenteroides, Lactobacterium brevis, Pediococcus cerevisiae, Lactobacterium plantarum.

All of them have different temperature ranges and salinity requirements. And none of them can be used to make yogurt. Pixius talk 13:10, 3 May 2021 (UTC)[reply]

Who is Delbrueck?

I assume the delbrueckii is derived from Delbrueck? Who was this and why is his (/her?) name in the species? PizzaMan (talk) 10:38, 17 February 2014 (UTC)[reply]

Natural habitat

It is popular knowledge in Bulgaria that this bacteria finds good habitat in the gastrointestinal tract of mammals, particularly goats and humans. Popularly this has been misinterpreted as "can be found in Bulgarian air", which is highly unprobable given that the bacteria breeds well only in relatively high temperatures. However, I have only found this information so far in a curated page (meaning that its content was verified by a graduated biologist) on https://microbewiki.kenyon.edu/index.php/Lactobacillus. Yet, I don't think this makes it a reputable source. Does it? If so, we can use this as a citation for the second paragraph.--Mapto (talk) 07:43, 15 April 2016 (UTC)[reply]

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Bulgaria doesnt sell it online in Greece, as an EU member they could add it on skroutz.gr

Greek national sozialists hate it. There is a "battle of yoghurts". Statistically - according to facts from non graekobulgarian universities - the Bulgarian is superior, but nationalism prevails. — Preceding unsigned comment added by 2A02:587:4109:C700:ECBF:EBCA:9993:7E9B (talk) 05:56, 8 March 2019 (UTC)[reply]

Claim for L. bulgaricus to be a national microbe for India unverified

Two of references given are not there (web sites fail to open) and the third is a completely different topic that does not mention India at all. Marked in the text. Lantonov (talk) 09:35, 28 October 2020 (UTC)[reply]

For what is worth, the wrong template was used: your template refers to failed Harvard citations, while you should use {{failed verification}} or {{dead link}}. Artoria 2e5 🌉 04:24, 9 January 2024 (UTC)[reply]

Science

Is it good for people who are lactose intolerant 197.237.208.5 (talk) 09:05, 10 April 2024 (UTC)[reply]