A comparison of the activity of Lactobacillus bulgaricus and one of its mutants in different types of milk

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Abstract
The effects of variations in composition of skim-milk obtained from milk of different species (cow, buffalo, goat) on the activity of L. bulgaricus and a .gamma.-radiation induced mutant were studied. The importance of selecting suitable types of milk to ensure uniformity and stability in the biochemical performance of lactobacilli during their routine propagation for fermented milk production is emphasized.