Microbiological determination of lactic acid bacteria from fermented dairy products in different storage times.

Abstract

Lactic acid bacteria evolution (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) from two Romanian fermented dairy products (yoghurt and sana) was followed in tree stages of storage during shelf-life: in first day of storage after processing; in the middle of storage period and in the last day of storage period. An important decrease of lactic acid bacteria was observed to storage during shelf-life. This indicates a low stability of starter culture, viable germs being inhibited by other micro-organisms development (first Enterobacteriaceae then yeast and molds).