tailieunhanh - Compatibility assessment of yoghurt starters with indigenous isolates of lactobacillus acidophilus for development of synbiotic yoghurt by checking different attributes like contact inhibition, titrable acidity, viable counts and pH
Yogurt is produced by culturing with the lactic-acid producing bacteria Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. Additional probiotic cultures can be added for the purpose of conferring their presumptive health benefits. Different starter strains Streptococcus thermophilus NCDC 74 (ST-74), Streptococcus thermophilus NCDC 311 (ST-311), Lactobacillus delbrueckii ssp. bulgaricus NCDC 9 (LB-9) and Lactobacillus delbrueckii ssp. bulgaricus NCDC 305 (LB-305) were comparatively evaluated for the compatibility with probiotics lactobacillus acidophilus NCDC 13 (LA13), Lactobacillus acidophilus NCDC 291(LA-291) to find out a desirable combination for the development of synbiotic yoghurt, by checking different attributes like contact inhibition, titrable acidity, viable counts and pH. LA-13 shows more increment in the count during co-culturing with LA-291. | Compatibility assessment of yoghurt starters with indigenous isolates of lactobacillus acidophilus for development of synbiotic yoghurt by checking different attributes like contact inhibition titrable acidity viable counts and pH
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