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
Table 4: Morphological and technological characterization of bacterial strains used in the technology of beverages.