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The effects of some herbs on the activities of thermophilic dairy cultures

İhsan Bakırcı

Open publisher page 17 citations

Abstract

In this study, the effects of some herbs (Allium sp., Thymus sp., Anhriscus sp. and Ferule sp.) on growth and acid production of thermophilic cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) were determined. The herbs were sterilized with gamma radiation and added to fermentation media at concentrations of 0.5, 1, 2 and 3% (w/w). Control medium was without herb. Results showed that increasing herb concentrations stimulated acid production by Streptococcus thermophilus and Lactobacillus bulgaricus.

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What this paper is about

In this study, the effects of some herbs (Allium sp., Thymus sp., Anhriscus sp. and Ferule sp.) on growth and acid production of thermophilic cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) were determined. The herbs were sterilized with gamma radiation and added to fermentation media at concentrations of 0.5, 1, 2 and 3% (w/w). Control medium was without herb. Results showed that increasing herb concentrations stimulated acid production by Streptococcus thermophilus and Lactobacillus bulgaricus.

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OpenAlex reports 17 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

In this study, the effects of some herbs (Allium sp., Thymus sp., Anhriscus sp. and Ferule sp.) on growth and acid production of thermophilic cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) were determined. The herbs were sterilized with gamma radiation and added to fermentation media at concentrations of 0.5, 1, 2 and 3% (w/w). Control medium was without herb. Results showed that increasing herb concentrations stimulated acid production by Streptococcus thermophilus and Lactobacillus bulgaricus.

Key concepts: Streptococcus thermophilus, Herb, Lactobacillus, Fermentation, Thermophile, Food science, Biology, Microbiology

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