Abstract
In the first bacteriological study of yoghurt, it was observed that there are three different microorganisms present, namely a diplostreptococcus , a rod/coccal-shaped Lactobacillus , and a rod-shaped Lactobacillus . It is evident that milk is an excellent growth medium for yoghurt starter cultures, but the rate of growth in milk is influenced by a multitude of factors. Thus, using milk free from these inhibitory agents, providing hygienic standards during the preparation of starter culture, and production of yoghurt, and using the right combination of S. thermophilus and L. delbrueckii subsp. bulgaricus will lead to successful growth. Future development of these cultures in terms of resistance against bacteriophage and/or inhibitory agents will help to minimize culture failure during production.
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