Growth patterns and some technological performances of five Streptococcus thermophilus and seven Lactobacillus delbrueckii subsp. bulgaricus strains isolated from yogurt samples which were collected from remote rural areas of Anatolia, Turkey were assessed. The single isolates were screened for milk acidification performances, production of volatile organic compounds and texture developing properties, and selected isolates were combined to use in yogurt-making. Yogurt samples were subjected to sensory evaluations as well as fermentation profiles. Finally, the combinations of one Streptococcus thermophilus isolate with all Lactobacillus delbrueckii subsp. bulgaricus strains were found to have potentials for further evaluations regarding their suitability for commercial applications.
Volatile organic compounds profile of Lactobacillus casei and Streptococcus thermophilus in fermented mare milk of Kazakhstan
