Abstract
Abstract The effects of addition of proteolytic strains of Lactobacillus delbrueckii subsp. bulgaricus to commercial ABT starter cultures on the texture of yoghurt, exopolysaccharide production and survival of starter bacteria were studied. The firmness of set yoghurts was measured with a cone-penetrometer and the apparent viscosity with a Brookfield viscometer. Exopolysaccharides (EPS) was extracted by precipitation with ethanol. Supplementation of a proteolytic strain of L. delbrueckii subsp. bulgaricus 2501 or 2515 to ABT-1 or ABT-4 starter culture reduced the fermentation time in making yoghurt. Yoghurts made with ABT-1 and ABT-4 with added L. delbrueckii subsp. bulgaricus 2501 fermented in the shortest time of 5 h and 33 min and 5 h and 8 min, respectively. Quantities of EPS extracted from the different yoghurt batches did not show any significant differences (P
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