2010•Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Veterinary MedicineOpen access
The correlation between the dynamic of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus CFU/mL and pH value during the shelf-life of yoghurt.
Mimi Dobrea, Iuliana Gâjâilă, G. Gâjâilă, G. Cotor, I. Păunescu, Anca Alexandra Popescu, Ruxandra Stănescu, Ovidiu Savu, Gabriel Murariu
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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.