Pakistan Journal of Biological Sciences1028-88801812-5735Asian Network for Scientific Information10.3923/pjbs.1999.131.133ur RahmanMujeeb GulShereen FarooqiWasim A. 1199921Studies on the symbiotic relationship of six combinations of Lactobacillus bulgaricus and Streptococcus thermophillus for the preparation of yogurt in relation to its anti-microbial activity were carried out. The ratio 2:1 of L. bulgaricus: S. thermophillus in the inoculum was found best for the preparation of prime quality yogurt with maximum antibacterial activity. The ratio of the two cultures in the final product was 1:1. The yogurt samples were evaluated for curdling time, acidity, diacetyl acetoin contents and antibacterial activity. The antibacterial activity of the best product was comparable in 200 mcg/ml with 100 mcg/ml of Kanamycin and Ampiclox.]]>APHA.,19662nd Edn.,Pages: 205Pages: 205Barnicoat, C.R.,193560653662Hirsch, A.,195219290293Hirsch, A. and E. Grinsted,195118198204Hoyle, M. and A.A. Nichols,194815398408Lightbody, L.G. and L.J. Meanwell,1955185365Mann, E.J.,197491313De Man, J.C., D. Rogosa and M.E. Sharpe,196023130135Rogosa, M. and M.E. Sharpe,196022329340Sharpe, M.E.,19609223227Terzaghi, B.E. and W.E. Sandine,197529807813Davies, W.L.,1938153034Bergey, D.H. and J.G. Holt,1993Pages: 787Pages: 787