Single and Mixed-Strain Starter Culture in Yoghurt Processing

Lactic acid bacteria (LAB) were isolated from cowmilk yoghurt by culturing the milk on specific media and pure culture was obtained by sub-culturing. Preliminary identification of lactic acid bacteria was made on the basis of Gram-staining and catalase reaction followed by microscopic examination to observe cell arrangement and morphological characteristics.

After incubation, individual colonies were selected and moved into sterile brooths (MRS or M17 medium for enrichment). The enriched bacteria were purified using streak plate technique. Gram positive and catalase negative cocci and bacilli colonies were stored in glycerol solution as lactic acid bacteria.

Cowmilk yoghurt contained lactic acid producing bacteria, four bacterial strains were isolated, according to biochemical identification and were characterize as: Lactobacillus rhaminosus-2, Lactobacillus fermentum, Lactobacillus paracasei-2, and Lactobacillus licheniformis-2.

The isolates were characterized on the basis of their morphological, biochemical, physiological and16S rRNA gene sequences. All of the isolates were well identified with the help of molecular techniques. Cowmilk yoghurt was prepared by using one of these isolates as starter culture as single or mixed strain.

Treatment A which is the combination of the commercialized starter culture (yogourmet) with one of the LAB isolates (Lactobacillus fermentus) had better attributes for use as starter culture as its results met with yoghurt recommended standards. It is concluded that yoghurt can be prepared successfully from LAB isolates and better results can be obtained by coagulating milk with commercialized starter culture.

Based on the finding of the present study, it is concluded that yoghurt can be prepared successfully from the use of isolated LAB (Lactobacillus fermentus) in combination with commercialized starter culture (yogourmet) and better results was obtained.

Treatment A was a better selection for starter culture as its results met with yoghurt recommended standards. The yoghurt making technology can also help in freeze drying the LABs to improve its potency, their economic conditions by reduced cost and by finding a suitable market for the LAB.

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