Study of the influence of Lacticaseibacillus paracasei AS-10 on the development of a traditional starter for Bulgarian yoghurt

Abstract

A study was conducted to investigate the effect of lactic acid bacteria development involved in starter cultures for the production of lactic acid products. On the basis of the data obtained, concerning its influence on a traditional starter for Bulgarian yoghurt, it is possible to interpret its development in a symbiotic culture, its influence on the organoleptic profile of yoghurt and the rate of development of the lactic acid process. To achieve the set objective, cultivation of the selected lactic acid strains was carried out. The data on the rate of development in the different phases, represented by the acid formation curve for a symbiotic traditional culture for Bulgarian yoghurt containing Lactobacillus delbrueckit ssp bulgaricus u Streptococcus thermophilus, with Lacticaseibacillus paracasei AS-10 added to them, were reported. The conclusions drawn allow the correct and predictable use of the investigated lactic acid bacteria strain in starter cultures for the production of lactic acid products.