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Survival of probiotics in yoghurt

Chaoqun Wang

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Abstract

The dynamics of Streptococcus thermophilus,Bifidobacterium animalis subsp.lactis and Lactobacillus acidophilus were investigated during the storage of yoghurt for 21d.The results showed that the viable count of S.thermophilus reached the highest level when the yoghurt was stored for 3d and maintained more than 108cfu/g after being stored at low temperature for 21d.The viable counts of L.acidophilus and B.animalis subsp.lactis were higher than 106cfu/g after being stored at low temperature for 21d.It was indicated that the survival rates of the three bacteria were pretty high during storage period and the post-acidification of yoghurt was limited well.

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What this paper is about

The dynamics of Streptococcus thermophilus,Bifidobacterium animalis subsp.lactis and Lactobacillus acidophilus were investigated during the storage of yoghurt for 21d.The results showed that the viable count of S.thermophilus reached the highest level when the yoghurt was stored for 3d and maintained more than 108cfu/g after being stored at low temperature for 21d.The viable counts of L.acidophilus and B.animalis subsp.lactis were higher than 106cfu/g after being stored at low temperature for 21d.It was indicated that the survival rates of the three bacteria were pretty high during storage period and the post-acidification of yoghurt was limited well.

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Available abstract

The dynamics of Streptococcus thermophilus,Bifidobacterium animalis subsp.lactis and Lactobacillus acidophilus were investigated during the storage of yoghurt for 21d.The results showed that the viable count of S.thermophilus reached the highest level when the yoghurt was stored for 3d and maintained more than 108cfu/g after being stored at low temperature for 21d.The viable counts of L.acidophilus and B.animalis subsp.lactis were higher than 106cfu/g after being stored at low temperature for 21d.It was indicated that the survival rates of the three bacteria were pretty high during storage period and the post-acidification of yoghurt was limited well.

Key concepts: Bifidobacterium animalis, Streptococcus thermophilus, Lactobacillus acidophilus, Food science, Lactobacillus, Biology, Microbiology, Bifidobacterium

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