Characteristics of the Bulgarian yoghurt lactic acid bacteria-metabolism of lactose

✍ Scribed by Gyosheva, B. ;Petrova, I. ;Mutafchieva, M.

• Publisher: John Wiley and Sons
• Year: 1996
• Tongue: English
• Weight: 372 KB
• Volume: 40
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19960400204

✦ Synopsis

glucose derived from lactose hydrolysis. The starters for Bulgarian yoghurt contain selected strains of L. bulgaricus and S. rhermophilus, and the stai-The investigation was made with more than 200 selected strains of lactic ters for Yana yoghurt contain selected strains L. helveticus and 5'. thermophilus. So the symbiotic starters used for production of Bulgarian yoghurt, as well as those used for the production of Yana yoghurt, guarantee the obtaining of a product which contains over 80% L(+) lactate, and in some cases over 93% L(+) lactate. According to the references of WHO these kinds of yoghurt could be used in child's nutrition.

acid bacteria isolated from home-made yoghurt produced in the highmountains regions of Bulgaria. 94% of them (LBD strains) were attributed to L. bulgaricus spicies and only 6% (KBL strains) were attributed to the species S. thermophihs. The results showed that the LBD strains utilize gluc o x completely. The LBL strains partially utilize galactose and most (or all)

[5] BOEHRINGER, Mannheim GmbH, Methods for Biochemical