I would like to make yogurt with both plant associated LAB and animal associated LAB. Is it possible to make them coexist? For example, Lactobacillus plantarum originated from kimchi and Streptococcus thermophilus (or other LAB originated from animal)
Hi,
I am not 100 % certain because I never consciously tried such an experiment, but I don't see why their origin would matter. I work with (mostly probiotic) LAB and some of our strains can be found in both animal and plant environments (for example a L.plantarum strain isolated from human mouth will live happily in kimchi). So I think that making the yoghurt with the bacteria you mention would work just fine.
Maybe someone else who has more experience with this can correct me...
Hi, Marusa.
Thank you for your sincere answer. I tried similar experiment which was inoculating L. plantarum in milk to see how it works. As a result I couldn't find any clot in the milk. Instead of milk, using soymilk was quite successful. The thing is that taste of soymilk yogurt wasn't satisfying.
I learned that there are some different beneficial effects between two different LAB(plant and animal originated). I want to make yogurt with better probiotic effects compare to other common yogurt you can buy in market. That is why I am trying to do this experiment.
Thanks again!
Dear Kim, As Marusa commented, there is no issue in co-existance. Origin wont matter. You may do some in vitro compatibility studies for the same. Probiotic attributes and clotting properties of LAB are not interdependent. Its not necessary that all the LABs will coagulate milk equally. If you have LAB from plant origin with good probiotic attributes and high bio-therapeutic potential; than you may make a consortium with another coagulating strain; or if you talk about yoghurt, you may mix your plant origin LAB with standard cultures (S. thermophilus and L. bulgaricus); unless it effects your desired flavour. Hope it helps.
Hi again,
I agree with Harsh that L.plantarum alone is not a good starter culture for coagualting milk, and I think it would be a good idea to add the probiotic to the standard cultures. You might want to try adding it before or after the yogurt-making.
Dear Harsh,
I thought the origin might matter because the environments of each LAB are very different. As I mentioned above L. plantarum alone was quite good starter for soymilk, but not for milk. I got the point that not only there are some good starter for coagulating milk but also weak coagulating strains. Thank you for spending your precious time.
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