Fig. 2

Effect of associated growth among dahi and yoghurt cultures with B. bifidum I and L. acidophilus R on the production of diacetyl and acetaldehyde in fermented BSM. Open diamond Dahi fermented at 30 °C with culture combination D, filled diamond dahi fermented at 30 °C with culture combination DAB, X dahi fermented at 37 °C with culture combination DAB, open circle yoghurt fermented at 37 °C with culture combination Y, filled circle yoghurt fermented at 37 °C with culture combination YAB. See Table 1 for the culture codes