Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in commercial yoghurt during refrigerated storage

摘要: Abstract Samples of five brands commercial yoghurt were obtained directly from the processors and enumeration viable Lactobacillus acidophilus Bifidobacterium bifidum determination pH was carried out at three-day intervals over a five-week period. Three products contained 10 7 –10 8 g −1 cells L. , whereas other two ⩽ 5 this organism initially. Similarly, initial count B. 6 in products, while numbers 3 three products. All showed constant decline during storage. Initial values ranged 4.07 to 4.36 these declined after weeks storage 3.8–4.26.