Work

Selection of yoghurt starter culture from indigenous isolates ofStreptococcus thermophilus andLactobacillus delbrueckii subsp.bulgaricus on the basis of technological properties

Year: 2008

Type: article

Abstract: The aim of this study was to explore the potential of indigenous strains of Lactobacillus delbrueckii subsp, bulgaricus and Streptococcus thermophilus as yoghurt starter culture, for this purpose some important technological properties were studied. The strains of Lactobacillus delbrueckii subsp. bulgaricus Lb5, Lb7, and Streptococcus thermophilus St4 and St7, produced more than 0.7% acidity after 6h of incubation in skim milk media. The acetaldehyde was detected as major aroma compound produced by mixed culture M1 (Lb5∶St4) i.e., 19.95 ppm at 43°C. Yoghurt was prepared with different combinations of the culture and sensory analysis performed by a trained panel revealed that pleasant yoghurt was prepared with mixed culture of Lactobacillus delbrueckii subsp. bulgaricus Lb5 and S. thermophilus St4. The results suggested that these strains have potential to be used as starters for yoghurt production.

Source: Annals of Microbiology

DOI: 10.1007/bf03179447

Authors: Aijaz Hussain Soomro, Tariq Masud

Institutions: Sindh Agriculture University, Pir Mehr Ali Shah Arid Agriculture University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,290