Selection of starter culture for yogurt preparation and its antibacterial activity
1999
Mujeeb-ur-Rahman | Gul, S. | Farooqi, W.A. (PCSIRL Lab., Quetta (Pakistan))
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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