Effect of Streptococcus thermophilus on the Organoleptic Features of Fermented Skim Milk Produced by Lactobacillus bulgaricus Culture

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  • Lactobacillus bulgaricusによる発酵乳の官能的特徴におよぼすStreptococcus thermophilusの影響
  • Lactobacillus bulgaricus ニヨル ハッコウニュウ ノ

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Organoleptic features of fermented skim milk produced by pure and mixed cultures of Lactobacillus bulgaricus (4 strains) and Streptococcus thermophilus were examined, and the effect of symbiotic relationship between both organisms on the flavor of fermented milk was discussed. As the results of organoleptic test by 10 to 11 panel members, low preference score of taste and texture in the fermented milk which was produced by a single strain of L. bulgaricus was found to be markedly increased when S. thermophilus was used in combination with L. bulgaricus. It was confirmed that S. thermophilus stimulated the acid and acetaldehyde production by L. bulgaricus in pasteurized skim milk and the stimulation was considered to result in the flavor improvement. Although S. thermophilus improved the texture of fermented milk, the growth stimulation of this organisms by L. bulgaricus was not observed.

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