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Among other microorganisms twenty Lactobacillus strains were isolated from home made yoghurts from different sources across Bulgaria. 13 strains were obtained from yoghurts prepared from cow milks while the origin of another 4 strains were sheep's milks, and 3 buffalo's milk yoghurts. The strains were previously classifi ed with API tests to belong to the species Lactobacillus delbrueckii. In this study their growth characteristics at different temperatures were obtained, and a simplifi eddoi:10.1080/13102818.2007.10817439 fatcat:46daycjifrdjbl6rpck4mlk6ji