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Recent developments in yoghurt starters. III. Associative bacterial growth in yoghurt starters; initial observations on stimulatory factors



Recent developments in yoghurt starters. III. Associative bacterial growth in yoghurt starters; initial observations on stimulatory factors



Journal of the Society of Dairy Technology 30(1): 31-32



Heat treatment (up to 108 deg C for 10 min) of milk used to culture yoghurt starters had no observable effect on growth of Streptococcus thermophilus but stimulated that of Lactobacillus bulgaricus, the effect increasing with severity of heat treatment. The stimulation only occurred in mixed cultures.

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Accession: 000477664

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