Abstract
Traditional yoghurt (TY) (Streptococcus thermophiles+ Lactobacillus bulgaricus) and Bifidus yoghurt (BY) samples(Streptococcus thermophiles+ Lactobacillus bulgaricus+ Bifidobacterium bifidum). Traditional & Bifidus yoghurtsamples were inoculated with 106 cfu/g L. monocytogenes and stored for 21 days at 4±1oC. Samples were taken at zerotime (fresh samples) then after 3, 5, 7, 10, 14 and 21 days of storage for titratable acidity measurement and bacterial countof the culture starters and L. monocytogenes counts. The results revealed that the titratable acidity of TY & BY wasincreased during the 21 days of storage, while the population of L. monocytogenes became non-detectable level in 10thdays of storage in BY and still detected in TY till the day 14th of storage and became 2.20± 0.31 log10 cfu/g. The countof all starter cultures (S. thermophiles+ Lb. bulgaricus+ B. bifidum) in both yoghurts increased during the fermentationand cold storage and remained stable with values >6 log10 cfu/g throughout the storage period at 4±1°C.
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