The effects of some herbs on the activities of thermophilic dairy cultures

Bakirci I.

NAHRUNG-FOOD, vol.43, no.5, pp.333-335, 1999 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 43 Issue: 5
  • Publication Date: 1999
  • Journal Name: NAHRUNG-FOOD
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.333-335
  • Van Yüzüncü Yıl University Affiliated: No

Abstract

In this study, the effects of some herbs (Allium sp., Thymus sp., Anhriscus sp, and Ferule sp.) on growth sind 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.