| Issue |
BIO Web Conf.
Volume 102, 2024
70th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2023”
|
|
|---|---|---|
| Article Number | 01005 | |
| Number of page(s) | 8 | |
| Section | Food Science and Technology | |
| DOI | https://doi.org/10.1051/bioconf/202410201005 | |
| Published online | 11 April 2024 | |
Study of the influence of Lacticaseibacillus paracasei AS-10 on the development of a traditional starter for Bulgarian yoghurt
1 Department of Milk and Dairy Products, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria
2 Department of Microbiology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria
* Corresponding author: sergei_sergeev1993@abv.bg
A study was conducted to investigate the effect of lactic acid bacteria development involved in starter cultures for the production of lactic acid products. On the basis of the data obtained, concerning its influence on a traditional starter for Bulgarian yoghurt, it is possible to interpret its development in a symbiotic culture, its influence on the organoleptic profile of yoghurt and the rate of development of the lactic acid process. To achieve the set objective, cultivation of the selected lactic acid strains was carried out. The data on the rate of development in the different phases, represented by the acid formation curve for a symbiotic traditional culture for Bulgarian yoghurt containing Lactobacillus delbrueckit ssp bulgaricus u Streptococcus thermophilus, with Lacticaseibacillus paracasei AS-10 added to them, were reported. The conclusions drawn allow the correct and predictable use of the investigated lactic acid bacteria strain in starter cultures for the production of lactic acid products.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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