Yaourt — Identification des micro-organismes caractéristiques (Lactobacillus delbrueckii subsp. bulgaricus et Streptococcus thermophilus)

ISO 9232|IDF 146:2003 specifies tests for the identification of the characteristic microorganisms in yogurt on the basis of their morphological, cultural and physiological properties.

It is applicable to strains isolated from yogurts in which both characteristic microorganisms are present and viable.