Associative growth behavior of dahi and yoghurt starter cultures with Bifidobacterium bifidum and Lactobacillus acidophilus in buffalo skim milk

Table 4 Effect of associative growth behaviour between starter cultures of dahi/yoghurt and probiotic cultures (B. bifidum I and L. acidophilus R) on proteolytic activity of fermented buffalo skim milk

Culture combination	Incubation temperature (°C)	Proteolytic activity of fermented skim milk (μg tyrosine/g curd)
		Incubation period (h)
		6	12	18
Dahi culture D	30	0.36 ± 0.06 aA	0.41 ± 0.03 bA	0.46 ± 0.03 cA
Dahi culture DAB	30	0.28 ± 0.03 aB	0.33 ± 0.02 bB	0.41 ± 0.04 cA
Dahi culture DAB	37	0.25 ± 0.04 aB	0.29 ± 0.03 bC	0.36 ± 0.03 cC
Yoghurt culture Y	37	0.27 ± 0.03 aA	0.33 ± 0.05 bA	0.38 ± 0.05 cA
Yoghurt culture YAB	37	0.22 ± 0.02 aA	0.28 ± 0.01 bA	0.33 ± 0.04 cA

Culture details as given in Table 1
Results are the average ± SD of five observations. Values followed by a different lowercase letter within a row are significantly different at p < 0.05. Values followed by a different uppercase letter within a column in same product are significantly different at p < 0.05

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