Screening of Lactobacillus delbrueckii subsp. bulgaricus Strains for Use as Yoghurt Starter Cultures

A total of 55 strains of Lactobacillus delbrueckii subsp. bulgaricus isolated from traditional fermented milk were separately used for yoghurt production to test their fermentation properties such as fermentation time, post-fermentation acidification, viscosity, syneresis and free amino nitrogen(FAN) concentration. Three strains with desired characteristics,IMAU80319, IMAU20422 and IMAU20404, were selected out of them.