Study on the Microflora of Some Types of Yogurt Marketed in North West of Romania
Abstract
From January to June 2010 within the Microbiology Laboratory of the Faculty of Veterinary Medicine Cluj-Napoca, 10 types of yogurts marketed in Romania were evaluated regarding the presence and evolution of microflora. Each sample was sowed on culture media specific to germ count. Germ counts in these samples were repeated 4 times every 3 days. We observed that for all types of yogurt the number of germs decreases in time from day 1 when the first TGN was determined until day 10. It is also evident that selected microorganisms normally found in yogurt are decreasing although the products are maintained at the recommended temperature and within validity term. Regarding the recontamination flora only in 3 types of yogurts were found other microorganisms (Sacharomices and Geotrichum) than selected cultures of Lactobacillus delbruckeii subsp. bulgaricus and Streptococcus salivaris subsp. thermophilus.
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