Lactic acid and Lactobacillus delbrueckii subsp. bulgaricus

Shortcuts: Differences, Similarities, Jaccard Similarity Coefficient, References.

Difference between Lactic acid and Lactobacillus delbrueckii subsp. bulgaricus

Lactic acid vs. Lactobacillus delbrueckii subsp. bulgaricus

Lactic acid is an organic compound with the formula CH3CH(OH)COOH. Lactobacillus delbrueckii subsp.

Similarities between Lactic acid and Lactobacillus delbrueckii subsp. bulgaricus

Lactic acid and Lactobacillus delbrueckii subsp. bulgaricus have 6 things in common (in Unionpedia): Acetaldehyde, Lactobacillales, Lactobacillus, PH, Streptococcus thermophilus, Yogurt.

Acetaldehyde

Acetaldehyde (systematic name ethanal) is an organic chemical compound with the formula CH3CHO, sometimes abbreviated by chemists as MeCHO (Me.

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Lactobacillales or lactic acid bacteria (LAB) are an order of Gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod- or coccus-shaped bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation. This trait has, throughout history, linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item. The industrial importance of the LAB is further evidenced by their generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food and their contribution to the healthy microflora of human mucosal surfaces. The genera that comprise the LAB are at its core Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, and Streptococcus, as well as the more peripheral Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weissella; these belong to the order Lactobacillales.

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Lactobacillus

Lactobacillus is a genus of Gram-positive, facultative anaerobic or microaerophilic, rod-shaped, non-spore-forming bacteria.

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PH

In chemistry, pH is a logarithmic scale used to specify the acidity or basicity of an aqueous solution.

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Streptococcus thermophilus

Streptococcus thermophilus also known as Streptococcus salivarius subsp. thermophilus is a gram-positive bacterium, and a fermentative facultative anaerobe, of the viridans group.

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Yogurt

Yogurt, yoghurt, or yoghourt (or; from yoğurt; other spellings listed below) is a food produced by bacterial fermentation of milk.

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The list above answers the following questions

What Lactic acid and Lactobacillus delbrueckii subsp. bulgaricus have in common
What are the similarities between Lactic acid and Lactobacillus delbrueckii subsp. bulgaricus

Lactic acid and Lactobacillus delbrueckii subsp. bulgaricus Comparison

Lactic acid has 158 relations, while Lactobacillus delbrueckii subsp. bulgaricus has 37. As they have in common 6, the Jaccard index is 3.08% = 6 / (158 + 37).

References

This article shows the relationship between Lactic acid and Lactobacillus delbrueckii subsp. bulgaricus. To access each article from which the information was extracted, please visit:

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