The Correlation between the Dynamic of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus CFU/mL and pH Value during the Shelf-Life of Yoghurt
Abstract
The major objective of this study was following the dynamic of Streptococcus thermophilus CFU/mL and Lactobacillus delbrueckii subsp. bulgaricus CFU/mL and pH during the shelf-life of yoghurt.The initial count of Streptococcus thermophilus in yoghurt was different from one source to another, but it had a range between 108 and 109 CFU/mL yoghurt. After 22 days of refrigeration, a decreasing number of Streptococcus thermophilus with up to 1 log (over 107CFU/mL) was revealed for all investigated samples. Also, Lactobacillus delbrueckii subsp. bulgaricus count recorded a downward trend during the validity period of the product, corresponding concentrations drop by less a log.The pH value recorded small variations from a determination to another.
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