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Aroma compounds are key components of food, and the food industry places a high priority on the enhancement of these chemicals. Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB), Limosilactobacillus reuteri (LR), Lactobacillus acidophilus (LA-5), Bifidobacterium bifidum (BB-12) and Saccharomyces boulardii (SB) were mixed starter cultures used in this study to improve the flavor of the yoghurt. To make the yoghurt, four starter mixtures were used, with the presence of the common yoghurt starter (CYS) as a control sample: CYS + LR, CYS + LA-5, CYS + BB-12, and CYS + SB. The pH, total acidity, and starter culture viability of yoghurt samples were then estimated over the course of 21 days of storage, while aroma compounds and sensory evaluation were determined on the first day of storage. The pH and total acidity of the yoghurt samples ranged between 4.2 and 4.5 and 0.84–0.93% on …