L. S. DIFFERENTIAL MEDIUM BASE (LACTOBACILLUS STREPTOCOCCUS DIFFERENTIAL MEDIUM BASE) (VEG.)

L. S. (Lactobacillus Streptococcus) Differential Medium Base (Veg) has Veg hydrolysate and Veg extract, of vegetable source in place of Casein enzymic hydrolysate and Beef extract respectively. This medium is therefore BSE/TSE risk free associated with animal based peptones. L.S. (Lactobacillus Streptococcus) Differential Medium Base (Veg) is the modification of L.S. Differential Medium Base developed by Eloy and Lacrosse for isolation and differentiation of Lactobacilli and Streptococci in yoghurt. Yoghurt is manufactured by controlled fermentation of milk held at 43?C using a starter culture of Streptococcus thermophilus and Lactobacillus bulgaricus. These two organisms have a complementary relationship. The Streptococci grow first and reduce redox potential and enables Lactobacilli to multiply which in turn produce growth stimulatory products for Streptococci and characteristic flavors associated with mature yoghurt.

for di?erentiation of Lactobacilli and Streptococci on the basis of colony morphology, TTC reduction and casein reaction