Growth of Lactobacillus acidophilus in mixed starter cultures

U ovom radu istraživane su karakteristike rasta i biokemijska svojstva tri soja Lactobacillus acidophilus. Sojevi su bili stabilni i fermentirali su mlijeko u periodu od 17 do 24 sata. U pogledu fermentacije šećera, proteolitičke aktivnosti, brzine rasta i rezistencije na žučne soli, utvrđena je određena varijabilnost među sojevima. Na osnovu dobivenih rezultata, odabran je soj L. acidophilus (L.a.C) za pravljenje miješanog startera sa Streptococcus lactis diacetylactis. Acidofilno mlijeko dobiveno tim starterom imalo je znatno bolja organoleptička svojstva u poređenju s kontrolom. Utvrđeno je, također, da nakon 3 dana soj L. acidophilus (L.a.C) postaje dominantan soj u populaciji.In this paper growth and biochemical characteristics of 3. L. acidophilus strains were tested. The strains were stable and fermented milk between 17-24 hours. There was a certain variability between the strains in carbohydrate fermentation, proteolytic activity, growth rate and bile salts tolerance. On the basis of these tests the strain L. acidophilus (L.a.C) in combination with S. lactis. ssp. diacetylactis 2100 was selected. Acidophilus milk produced with this culture, showed much better organoleptic properties compared to control. It was also found that after 3 days, strain L. acidophilus become dominant in population