Effect of Ginger and Mint Extract on Microflora of Yoghurt Culture

The present research was conducted to study the effect of Ginger and Mint extract on the viability of yoghurt culture. The product was fermented with traditional yoghurt culture (Streptococcus salivarius Thermophilus sp., Lactobacillus delbrueckii, Bulgaricus,) and formulated with different levels of Ginger and Mint extract at 0.5%, 1.0%, 1.5% and 2.0% for experimental treatment T₁, T₂, T₃ and T₄ respectively with 10⁰ Brix. On the basis of selective enumeration, Ginger and Mint extract with the level of 1.5% in yoghurt has maximum viable count (cfu/g) followed by 1.0%, 2.0% and 0.5%.