Commercially important characteristics of Turkish origin domestic strains of Streptococcus thermophilus and Lactobacillus delbrueckii ssp bulgaricus

Ayhan K., Durlu-Ozkaya F., Tunail N.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.58, no.3, pp.150-157, 2005 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 58 Issue: 3
  • Publication Date: 2005
  • Doi Number: 10.1111/j.1471-0307.2005.00206.x
  • Journal Name: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.150-157
  • Keywords: acetaldehyde production, acidification, Lactobacillus delbrueckii ssp bulgaricus, proteolysis, raw milk, Streptococcus thermophilus
  • Ankara University Affiliated: No

Abstract

Thirty native (Turkish origin) strains of Streptococcus thermophilus and 24 strains of Lactobacillus delbrueckii ssp. bulgaricus were isolated and identified. These strains were examined for their technologically important properties such as acidification, proteolysis, acetaldehyde production and antimicrobial activity. By taking into consideration their phage resistant properties, two strains of S. thermophilus (St.7.7, and St.26.2) and one of L. bulgaricus, numbered as 2004, were found to have the potential to be starters for yogurt production.