The optimal temperature for acidophilus should be 37-38 C. Why is the range 40-45 suggested for your pure acidophilus cultutre?
I can understand that you recommend 40-45 for the yogurt blend as it also includes other bacteria, but do not understand why it is also recommended for there pure acidophilus.
Determined in taxonomic studies, minimal temperatures for Lactobacillus acidophilus were 15 to 22°C, maximums were 45 to 48°C, and optimal temperatures were 35 to 38°C (3).
However, very few people can maintain(or have a device that maintains) the optimal temperature when making it at home. So we advise on the ranges which match best for homemade production.
Thank you very much for the quick response, much appreciated. I have a sous vide and can keep the temperature stable at the optimal temperatures.
Thank you also for sharing the link. It mentioned that three strains of L. acidophilus had an optimum growth temperature at 37°C, while strain no 22 of L. acidophilus was an exception which had an optimum temperature of 40°C.
Would you know which strain you are using?
They are a combination of strains and not specific in the starter.
For this reason, a temperature range is a better option than following the optimal.
There are many factors that you do not control at home(unlike the commercial manufacturer)
The milk you use with no preliminary check, preparation will be boiling in most cases for example
Temperatures that the device show is different in the different part of the container
Please follow the instructions on the pack for the best results.