Transformation Kinetics of Fermented Milk Using Lactobacillus Casei (Lc1) and Streptococcus Thermophilus: Comparison of Results With Other Inocula

J Dairy Res. 2017 Feb;84(1):102-108. doi: 10.1017/S0022029916000613. Epub 2016 Nov 8.


Probiotic-based starter cultures are generally used to produce fermented milks with improved characteristics in the final product. In this study, Lactobacillus casei and Streptococcus thermophilus (Lc1-St) were used as the starter inoculum. The transformation kinetics and properties of the final product were compared with systems produced with other inocula. The Lc1-St inoculum delayed the production of lactic acid from 40 to 70 min (depending on temperature and concentration) when compared to Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus (Lb-St) and Lactobacillus johnsonii and Streptococcus thermophilus (La1-St). The Lc1-St inoculum reached the aggregation system faster (30-80 min) than Lb-St (120-210 min) and La1-St (160-220 min), however, the production of exopolysaccharides and organic phosphates was delayed as a consequence of the lack of synergy between Lc1 and St.

Keywords: Lc1 probiotic; Yogurt; aggregation kinetics; lactic acid bacteria.

Publication types

  • Comparative Study

MeSH terms

  • Animals
  • Fermentation*
  • Food Handling / methods
  • Kinetics
  • Lactic Acid / biosynthesis
  • Lactobacillus casei / metabolism*
  • Lactobacillus delbrueckii / metabolism
  • Lactobacillus johnsonii / metabolism
  • Milk / microbiology*
  • Organophosphates / metabolism
  • Polysaccharides, Bacterial / biosynthesis
  • Probiotics*
  • Streptococcus thermophilus / metabolism*
  • Yogurt / microbiology


  • Organophosphates
  • Polysaccharides, Bacterial
  • Lactic Acid