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Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in commercial yoghurt during refrigerated storage
journal contributionposted on 2023-05-17, 08:20 authored by Shah, NP, Lankaputhra, WEV, Margaret BritzMargaret Britz, Kyle, WSA
Samples of five brands of commercial yoghurt were obtained directly from the processors and enumeration of viable Lactobacillus acidophilus and Bifidobacterium bifidum and determination of pH was carried out at three-day intervals over a five-week period. Three of the five products contained 107-108 g-1 viable cells of L. acidophilus, whereas the other two products contained â‰¤ 105 of this organism initially. Similarly, the initial count of B. bifidum was 106-107 g-1 in two of five products, while the viable numbers of this organism were â‰¤ 103 in the other three products. All the products showed a constant decline in the viable count of L. acidophilus and B. bifidum during storage. Initial pH values ranged from 4.07 to 4.36 and these declined after five weeks of storage to pH 3.8-4.26. Â© 1995.
Publication titleInternational Dairy Journal
Department/SchoolCollege Office - College of Sciences and Engineering
PublisherElsevier Sci Ltd
Place of publicationThe Boulevard, Langford Lane, Kidlington, Oxford, England, Oxon, Ox5 1Gb