2013•Journal of Dairy Science and TechnologyRequires access

Screening of Lactobacillus delbrueckii subsp. bulgaricus Strains for Use as Yoghurt Starter Cultures

Gao Shu-ra

Abstract

A total of 55 strains of Lactobacillus delbrueckii subsp. bulgaricus isolated from traditional fermented milk were separately used for yoghurt production to test their fermentation properties such as fermentation time, post-fermentation acidification, viscosity, syneresis and free amino nitrogen(FAN) concentration. Three strains with desired characteristics,IMAU80319, IMAU20422 and IMAU20404, were selected out of them.

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Key concepts: Starter, Syneresis, Fermentation, Lactobacillus, Lactobacillus delbrueckii subsp. bulgaricus, Food science, Fermentation starter, Lactobacillaceae