Phenotypic Differentiation of <i>Streptococcus thermophilus</i> and <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> Isolates Found in Yogurt Starter Cultures

Phenotypic Differentiation of <i>Streptococcus thermophilus</i> and <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> Isolates Found in Yogurt Starter Cultures

The mutualistic relationship between <i>Streptococcus thermophilus</i> (<i>S. thermophilus</i>) and <i>L. delbrueckii</i> subsp. <i>bulgaricus</i> (<i>L. bulgaricus</i>) is responsible for milk coagulation, gel formation, and the flavour of...

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Bibliographic Details
Main Authors: Myra Siddiqi, Armin Tarrah, Zheng-Hao Chen, Gisèle LaPointe
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Fermentation
Subjects:
yogurt
phenotype
lactic acid bacteria
protocooperation
acidification
compatibility
Online Access:https://www.mdpi.com/2311-5637/10/12/601

Internet

https://www.mdpi.com/2311-5637/10/12/601

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