Fig.1From: Associative growth behavior of dahi and yoghurt starter cultures with Bifidobacterium bifidum and Lactobacillus acidophilus in buffalo skim milkSchematic flow chart of the experiment conducted to study the associative growth behaviour of dahi and yoghurt starter cultures with probiotic cultures in buffalo milk (BSM). See Table 1 for the culture codes. YD Yeast dextrose, TGV tryptone glucose vegetableBack to article page