A COMPARITIVE STUDY ON SUITABILITY OF CULTURE MEDIA FOR YOGHURT STARTER CULTURE

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GHODOUSI H.B.

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ISSN: 2588-4824

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Journal: Agricultural Sciences and Technology Year:2002 | Volume:16 | Issue:1 Page(s): 153-160

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Title

A COMPARITIVE STUDY ON SUITABILITY OF CULTURE MEDIA FOR YOGHURT STARTER CULTURE

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GHODOUSI H.B. | Issue Writer Certificate

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Abstract

Starter cultures are one of the most important factors affecting yoghurt quality. The qualitative and quantitative assessment of yoghurt starter bacteria (Streptococcus thermophilus and Lactobacillus delbrukii subsp bulgaricus) is valuable because some countries have proposed standards of quality yoghurt which may include the requirement that a minimum number of viable yoghurt organisms must be present at the time of the sale. Also, the proportion of two yoghurt bacteria is believed to be important in determining the quality of yoghurt. In the current study, nine different types of general and differential media were compared for the growth and differentiation of yoghurt bacteria. It was noted that although many media have been proposed for enumeration of yoghurt bacteria, only few of them proved to be reliable. M17 and acidified MRS (AMRS) performed as expected, but if using one medium is preferred, Tryptone Protease Peptone Yeast Extract agar (TPPY) and Reinforced Clostridial Prussian Blue agar (RCPB) are media of choice.

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APA: Copy

GHODOUSI, H.B.. (2002). A COMPARITIVE STUDY ON SUITABILITY OF CULTURE MEDIA FOR YOGHURT STARTER CULTURE. AGRICULTURAL SCIENCES AND TECHNOLOGY, 16(1), 153-160. SID. https://sid.ir/paper/22363/en

Vancouver: Copy

GHODOUSI H.B.. A COMPARITIVE STUDY ON SUITABILITY OF CULTURE MEDIA FOR YOGHURT STARTER CULTURE. AGRICULTURAL SCIENCES AND TECHNOLOGY[Internet]. 2002;16(1):153-160. Available from: https://sid.ir/paper/22363/en

IEEE: Copy

H.B. GHODOUSI, “A COMPARITIVE STUDY ON SUITABILITY OF CULTURE MEDIA FOR YOGHURT STARTER CULTURE,” AGRICULTURAL SCIENCES AND TECHNOLOGY, vol. 16, no. 1, pp. 153–160, 2002, [Online]. Available: https://sid.ir/paper/22363/en

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