Tariq Masud
Department of Food Technology, University of Arid Agriculture Rawalpindi, Pakistan
Khalida Sultana
Department of Food Science, Sydney University, Australia
ABSTRACT
Fifteen strains each of L. delbrueckii ssp. bulgaricus and S. thermophilus were screened and out of these, 9 strains of L. delbrueckii ssp. bulgaricus and 7 strains of S. thermophilus produced a desired amount of T.A.% at given period of time and temperature. It was further observed that strains of L. delbrueckii ssp. bulgaricus produced more developed acidity as compared to strains of S. thermophilus in all tested temperatures. Moreover, there was a variation among these strains for their developed acidity. There was an inverse relationship between generation time and acidity. S. thermophilus strain showed greater generation time that varied from 90.32 to 110.00 minutes and produced 1.32 to 1.10% T.A. Generation time for L. delbrueckii ssp. bulgaricus varied from 70.21 to 80.12 minutes and produced 1.35 to 1.23% T.A. at their respective optimum temperature.
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How to cite this article
Tariq Masud and Khalida Sultana, 2002. Optimum Growth Patterns of Wild Strains of S. thermophilus and L. bulgaricus
for Suitable Selection for Yoghurt. Journal of Biological Sciences, 2: 374-377.
DOI: 10.3923/jbs.2002.374.377
URL: https://scialert.net/abstract/?doi=jbs.2002.374.377
DOI: 10.3923/jbs.2002.374.377
URL: https://scialert.net/abstract/?doi=jbs.2002.374.377
REFERENCES
- Martley, F.G., 1983. Temperature sensitivities of thermophilic starter strians. N. Z. J. Dairy Sci. Technol., 18: 191-196.
Direct Link - Masud, T., K. Sultana and M.A. Shah, 1991. Incidence of lactic acid bacteria isolated from indigenous dahi. Aust. J. Anim. Sci., 4: 329-331.
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