Table 1 Effect of associative growth behaviour between starter cultures of dahi/yoghurt and probiotic cultures (Bifidobacterium bifidum I and Lactobacillus acidophilus R) on viability in fermented buffalo skim milk

D

30

Dahi cultures^a

6.55 ± 0.01 a

7.51 ± 0.03 bA

7.91 ± 0.02 cA

8.56 ± 0.04 dA

DAB

30

Dahi cultures

6.45 ± 0.03 a

7.08 ± 0.02 bB

7.68 ± 0.04 cB

7.93 ± 0.03 dB

Lactobacillus acidophilus R

5.78 ± 0.02 a

6.34 ± 0.05 bC

6.75 ± 0.03 cD

6.83 ± 0.03 dD

Bifidobacterium bifidum I

5.90 ± 0.03 a

6.26 ± 0.03 bE

6.48 ± 0.02 cF

6.59 ± 0.05 dF

DAB

37

Dahi cultures

6.45 ± 0.02 a

7.03 ± 0.05 bB

7.46 ± 0.05 cC

7.66 ± 0.06 dC

Lactobacillus acidophilus R

5.78 ± 0.01 a

7.11 ± 0.02 bD

7.65 ± 0.04 cE

7.94 ± 0.03 dE

Bifidobacterium bifidum I

5.90 ± 0.03 a

6.60 ± 0.05 bF

7.43 ± 0.04 cG

7.63 ± 0.02 dG

Y

37

Yoghurt cultures^b

6.69 ± 0.04 a

7.69 ± 0.05 b

7.97 ± 0.03 c

8.64 ± 0.03 d

YAB

37

Yoghurt cultures

6.66 ± 0.03 a

7.45 ± 0.03 bG

7.72 ± 0.04 cK

8.62 ± 0.04 dM

Lactobacillus acidophilus R

5.81 ± 0.02 a

7.15 ± 0.04 bG

7.51 ± 0.03 cK

7.80 ± 0.05 dN

Bifidobacterium bifidum I

5.92 ± 0.03 a

6.08 ± 0.02 bJ

6.78 ± 0.04 cL

7.26 ± 0.02 dO