Product Code TM 871

  • Description

    Yoghurt is a fermented milk product in which Streptococcus thermophilus and Lactobacillus bulgaricus are the essential microbial species and are active in a symbiotic relationship. To obtain optimum consistency, flavour and odour, the two species should be present in about equal numbers in the culture. Dominance by either species can cause defects. Equal numbers of both the species produce desirable yoghurt. Streptococcus Thermophilus Isolation Agar, recommended by APHA, is used for determining the ratio of S. thermophilusand L. bulgaricus in yoghurt. Streptococcus Thermophilus Isolation Agar is based on the formulation originally developed by Lee et al. However later on Driessen et al reported two separate media to enumerate cocci and rods respectively from mixed cultures where S. thermophilus is grown on Streptococcus Thermophilus Isolation Agar and L. bulgaricus is cultivated on Lactococcus Bulgaricus Agar (LB Agar).

  • Principle

    for determination of the ratio of Streptococcus thermophilus and Lactobacillus bulgaricus in yoghurt

  • Microorganism

    • Lactobacillus bulgaricus
    • Streptococcus thermophilus
  • Industry

    • NA
  • Regulation

    • NA
  • Pack Size

    • 500 gm
  • Downloads

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