Effect Of Herbs Extracts On Growth Of Yoghurt Cultures

The present study was carried out to determine the effect of four herbs viz. Arjuna, ashwagandha, puthkanda and shalampanja on growth characteristics of yoghurt cultures. Effect of herb extract on growth characteristics of yoghurt bacteria viz. Streptococcus thermophilus (NCDC 074) and L. delbrueckii sb sp bulgaricus(NCDC 09) was determined. It was found that Arjuna and ashwagandha inhibit growth of L. delbrueckii sb sp bulgaricus, however puthkanda and shalampanja increased growth of L. delbrueckii sb sp bulgaricus or supportive to their growth, however in case of Streptococcus thermophilus all herbs showed inhibitory effects.