摘要：In this paper growth and biochemical characteristics of 3. L. acidophilus strains were tested. The strains were stable and fermented milk between 17-24 hours. There was a certain variability between the strains in carbohydrate fermentation, proteolytic activity, growth rate and bile salts tolerance. On the basis of these tests the strain L. acidophilus (L.a.C) in combination with S. lactis. ssp. diacetylactis 2100 was selected. Acidophilus milk produced with this culture, showed much better organoleptic properties compared to control. It was also found that after 3 days, strain L. acidophilus become dominant in population.
