Получаване на стартерни култури за кисело мляко с пектин

The dissertation thesis thematically concerns the obtaining of active strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus for the production of yogurt with the addition of pectin. The selected strains have been tested for the following characteristics features: time for lowering of the active acidity of milk up to pH 4.7, the maximum acid formation at 43 0 acidification at 4 0 C, resistance to low acid condition at Symbiotic pairs of pH 3.0. Streptococcus thermophilus and ±2C, postLactobacillus delbrueckii subsp. bulgaricus have been obtained on the basis of selection by application of specific methods. The starter cultures have been tested according the following specific fe atures: time for lowering the active acidity of milk up to pH 4.7, postacidification at 4ºC, survival of lactic bacteria during cold storage. Starter cultures have been selected from the obtained symbiotic pairs, which are suitable for the production of yogurt with pectin. 7