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 |