Influence of Yoghurt Starter Culture on Viability of Some Pathogenic Microorganisms in Yoghurt

Effect of Cysteine and Lysine on Some Technical Properties of Yoghurt Starter Culture Bacteria

Background and Objectives: Enhancing the growth and function of lactic acid bacteria through fortifying the basic ingredient of yogurt, milk ,have always been a key factor in the application as an industrial starter culture. The purpose of the present study is to introduce the application of certain materials in yoghurt milk with the aim of enhancing the growth and acid production, and reductio...

Antioxidant and Antimicrobial Activities of Exopolysaccharides from Yoghurt Starter

The in vitro antimicrobial and antioxidant activities of the exopolysaccharide (EPS) extracted from yoghurt starter were investigated. Antimicrobial activity tests were carried out using disc diffusion methods with Escherichia coli, Staphylococcus aureus and Streptococcus D, Proteus spp and the yeast of Candida albicans. The antioxidant properties were evaluated using the test of DPPH free radi...

Susceptibility of cheese and yoghurt starter bacteria to antibiotics.

Eight single-strain lactic streptococci, three commercial cheese starters, and six lactic acid bacteria isolated from yoghurt were examined for their susceptibility to penicillin, cloxacillin, tetracycline-hydrochloride and streptomycin. The ranges of the antibiotics causing 50% inhibition of the bacteria were (mug/ml): penicillin, 0.009 to 0.20; cloxacillin, 0.24 to 2.50; tetracycline, 0.09 to...

Effects of different level of starter culture and sugar on manufacturing characteristics of Misti Dahi (Sweet Yoghurt)

The research was undertaken to know the effects of different level of sugar and mixed culture on qualitative characteristics of dahi. Milk samples were collected and boiled to reduce the 20% of their volume and divided into four portions after boiling. Sugar was added at 8, 10, 12 and 14% of of milk and boiled again for a while. After boiling milk samples were cooled down to 37 C and 1, 2, 3 an...

Yoghurt Fruit Preparations