LACTOBACILLI BULGARICUS AGAR BASE *

Description

Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp. bulgaricus) is one of several bacteria used for the production of Kisselo mlyako (Bulgarian) – ?Sour milk? yoghurt (yogurt). The bacterium was first identified in 1905 by the Bulgarian Doctor Stamen Grigorov. It is named after Bulgaria, the country where it was first used. The bacterium feeds on milk and produces lactic acid which also helps to preserve the milk. Lactobacillus Bulgaricus Agar was originally formulated by Kulp and White for the recovery of Lactobacilli. Further modification is recommended by APHA for isolation and identification of L. bulgaricus from foods. Streptococcus thermophilus and L. bulgaricus are the essential microbial species and are active in symbiotic relationship in yoghurt. Because of the emphasis on maintaining a balance between cocci and rods, techniques are needed to determine the relative proportions of S. thermophilus and L. bulgaricus when grown together in milk cultures.