The Isolation and Identification of Direct-to -vat Yoghurt Culture Bacteria and Study of Composite Fermentation Quality

Abstract

Abstract: In this paper, the isolation and identification of Yoghurt culture bought from the market were studied.The result of the experiment showed: three bacteria strains from the Culture were isolated, where one was Lactobacillus bulgaricus and the others were Streptococcus thermophilus.They have Showed strong effect on the production of acid in milk. Using them to produce Yoghurt, the optimum proportion of culture and milk was 4%and the ratio of coccus and bacillus was 2 :2 in composite fermentation. The quality of the product was superior .

Key words: Yoghurt , Culture , Isolation , Identification

LIU Hui, ZHANG Xiu-Ling. The Isolation and Identification of Direct-to -vat Yoghurt Culture Bacteria and Study of Composite Fermentation Quality[J]. FOOD SCIENCE, 2002, 23(9): 66-68.

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The Isolation and Identification of Direct-to -vat Yoghurt Culture Bacteria and Study of Composite Fermentation Quality

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