FERMENTS FOR BULGARIAN YOGHOURT AND METHOD FOR THEIR PREPARATION

摘要

The ferments can also be used for making other lactic acidtype products inluding such of non-lactic substrates. They consistof at least one strain of the group of Lactobacillus delbrueckiisubsp. Bulgaricus and/or at least one strain of the group ofStreptococcus salivarius subsp. Thermophilus which are authenticalcultures isolated in geographical regions of Bulgaria havingtraditionin making of Bulgarian yoghourt, in the form of mixed orsymbiotic, or monocultures. The invention also relates to a methodfor the preparation of the ferments by which monocultures andmixed or symbiotic ferments in DVS form are produced. The DVSforms are suitable for the preparation of production ferment andfor direct application for making Bulgarian yogourt underindustrial or residential conditions by other dairy products,inluding such of non-lactic subsrates.