Yoghurt Production Potential of Lactic Acid Bacteria Isolated from Leguminous Seeds and Effects of Encapsulated Lactic Acid Bacteria on Bacterial Viability and Physicochemical and Sensory Properties of Yoghurt

Table 2

Yoghurt combinations used in the study.

Sample	S. thermophilus	L. bulgaricus	Sample	S. thermophilus	L. bulgaricus
1	LC	LB	9	CPC	LB
2	LC	BB	10	CPC	BB
3	LC	CPB	11	CPC	CPB
4	LC	BBB	12	CPC	BBB
5	BC	LB	13	BBC	LB
6	BC	BB	14	BBC	BB
7	BC	CPB	15	BBC	CPB
8	BC	BBB	16	BBC	BBB

Lentil (L), Bean (B), Broad Bean (BB), Cow Pea (CP); S.thermophilus (C), L. bulgarıcus (B).