The Dynamic of Lactobacillus Delbrueckii Subsp. Bulgaricus Cfu/Ml Yogurt In Validity Period

摘要

To obtain any therapeutic effect from consumption of yogurt, it needs to meet the criteria of a minimum of 106 viable probiotic cells per ml during storage until the expiry date. Yogurt samples from three different sources were obtained directly after production, and they were stored at 4C. At five-day intervals during a storage period of 30 days, enumeration of viable probiotic cultures Lactobacillus delbrueckii subsp. bulgaricus, was made. Initial levels of these bacteria in most samples were higher than 107 CFU/ml and final levels more than 106 CFU/ml. In two samples the initial level was higher than 106 CFU/ml and final level about 106 CFU/ml suggesting either a low inoculation level or that these organisms did not attain the required levels during manufacture.Starting from the condition that a product exercises probiotic effect if probiotic microorganisms it contains, is at a level above 106CFU/ml, this work proposes itself to monitor the number of bacteria Lactobacillus delbrueckii subsp. Bulgaricus dynamics in yoghurt, during the validity period.