摘要 : Samples of Mishti Doi (Sweetened Dahi, a fermented buffalo milk product) sold in and around Calcutta market (India) were analysed for microbiological, chemical and ultrastructural characteristics. The wide variations in different ... 展开 Samples of Mishti Doi (Sweetened Dahi, a fermented buffalo milk product) sold in and around Calcutta market (India) were analysed for microbiological, chemical and ultrastructural characteristics. The wide variations in different parameters can be attributed to manufacturing conditions and the type of starter cultures used. This survey was used for the standardization of a good quality Mishti Doi. Two promising starter combinations were developed comprising (i) Streptococcus salivarius ssp. thermophilus 74 (Hansen) + Lactobacillus acidophilus 15 (Russian strain BA+KE) + Lactobacillus delbrueckii ssp. bulgaricus 4 (NDRI), (ii) Lactobacillus acidophilus 13 (NDRI 111) + Lactococcus lactis ssp. lactis 89 (NDRI S-59) + Saccharomyces cerevisiae 42 (NDRI) in 1:1:1 ratio. Ultrastructure study of both market and experimental samples presented different casein-stabilizer matrices showing defined distribution of lactic acid bacteria and yeast cells in the experimental samples. 收起