
	Pakistan Journal of Biological Sciences
	Year: 1999 \| Volume: 2 \| Issue: 1 \| Page No.: 131-133 DOI: 10.3923/pjbs.1999.131.133

Selection of Starter Culture for Yogurt Preparation and its Antibacterial Activity

Mujeeb ur Rahman, Shereen Gul and Wasim A. Farooqi

Abstract: Studies 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.

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How to cite this article:

Mujeeb ur Rahman, Shereen Gul and Wasim A. Farooqi, 1999. Selection of Starter Culture for Yogurt Preparation and its Antibacterial Activity. Pakistan Journal of Biological Sciences, 2: 131-133.

DOI: 10.3923/pjbs.1999.131.133

URL: https://scialert.net/abstract/?doi=pjbs.1999.131.133

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