| Characteristics |
St. thermophilus |
L. bulgaricus |
| Fermentation
of carbohydrates |
Homo-fermentative, forms a predominantly lactic acid |
Homo-fermentative,
forms a predominantly lactic acid and a small amount of volatile acids |
| The optimum temperature of development |
Thermophilic - 40-45°C,
maximum - 50°C |
Thermophilic - 40-45°C |
| Limit of acid |
110-115 0T |
120-160 0T |
| Application
(for products) |
Buttermilk, yogurt, fermented baked milk |
Buttermilk, yogurt, fermented baked milk |
| The proteolytic activity of fermentable |
High |
Lower than St. thermophilus |
| Morphology |
Lactic streptococci - cells are spherical form |
Lactic acid bacteria are rod-shaped, do not form spores, and do not produce catalase |
| Substrate |
Milk sugar, mono- and disaccharides |
Milk sugar, mono- and disaccharides |
| Properties |
Characterized by their ability to form inviscid, viscous, sometimes stringy clumps |
Acid formers, enhance the flavor and aroma |
| Clot |
Form of inviscid, viscous, sometimes stringy clumps, founded strains forming clots acicular |
Form viscous clots, excessive development can lead to the formation of viscous mucus consistency of the product |
