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

• Sinh học
• Titrable acidity
• Viable counts
• Compatibility assessment of yoghurt starters
• Indigenous isolates of lactobacillus acidophilus
• Attributes like contact inhibition
• Viable counts and pH
• Practical biochemistry
• Urine chloride
• Determination of phosphorus
• Determination of calcium
• Crop load
• Sugar content
• Ascorbic acid
• Crop load and fertigation
• Influence of pruning intensity
• Reducing sugar
• Non reducing sugar
• Guava cheese from different cultivars
• Preparation of guava cheese
• Tomato hybrids for yield
• Quality attributes
• Protected environment
• Higher titrable acidity
• Quality attributes of tomato hybrids
• Hand refractometer
• Beal genotypes for biochemical characters
• Biochemical characters
• Pulp: peel ratio
• Shelf life
• Bio fertilizers
• Grand nain influenced by nitrogen