[In vivo study of the growth characteristics of the microflora of Armenian yogurt].
The microflora from the Armenian yoghurt was studied during its growth on the optimal for the medium (skim milk) using objectives of the Peshkoff system. It was shown that certain organisms of Lactobacterium jogorti tended to branch at the early stages of their growth, and the cells elongated and formed complex coils and helices by the third-fourth day of growth. Compact aggregates of cocci having angular outlines appeared in the culture of Streptococcus thermophilus by the end of the second day of growth. Lysis of individual organisms, and occasionally zones of lysis, were found in the both cultures at certain stages of their growth. Cultures grown for 4-5 days were characterized by wide polymorphism.
D001136:Armenia; D003611:Dairy Products; D005516:Food Microbiology; D007778:Lactobacillus / Q000166:cytology / Q000254:growth & development* / Q000302:isolation & purification; D013291:Streptococcus / Q000166:cytology / Q000254:growth & development* / Q000302:isolation & purification; D013997:Time Factors; D015014:Yogurt
Prizhiznennoe izuchenie osobnnosteĭ razvitiia mikroflory armianskogo iugorta.