Abstract
The aim of the study was to investigate the possible use of nine Lactobacillus strains, previously isolated from infants faeces, as components of industrial starter cultures for yoghurt, soft white cheese and hard cheese production. There were no strong antagonistic interactions between isolates and commercial probiotics and yoghurt strains. None of isolates was able to grow at 3 o C, seven grew at 7 o C, all of them at 12 o C and 37 o C and only three at 45 o C. In the culture media containing 10.4% NaCl at pH 6.5 growth of four isolates was detected at 12 o
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