The effects of some herbs on the activities of thermophilic dairy cultures.
In this study, the effects of some herbs (Allium sp., Thymus sp., Anhriscus sp. and Ferule sp.) on growth and acid production of thermophilic cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) were determined. The herbs were sterilized with gamma radiation and added to fermentation media at concentrations of 0.5, 1, 2 and 3% (w/w). Control medium was without herb. Results showed that increasing herb concentrations stimulated acid production by Streptococcus thermophilus and Lactobacillus bulgaricus.
Bakirci
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Yüzüncü Yil University, Agricultural Faculty, Department of Food Engineering, Van, Turkey.
D000490:Allium; D015169:Colony Count, Microbial; D003611:Dairy Products / Q000382:microbiology*; D005285:Fermentation; D005720:Gamma Rays; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000254:growth & development / Q000378:metabolism; D019684:Magnoliopsida / Q000737:chemistry*; D013242:Sterilization; D013291:Streptococcus / Q000254:growth & development / Q000378:metabolism