Abstract
The study focuses on the method and the problems about quantitative analyses in the research on Lactobacillus acidophilus after its addition to commercial poultry-feed, whose rough grinding is not suitable for the “IDF Standard quantitative method for lactic acid bacteria count at 37°C” employed in dairy products. Poultry-feed was prepared every month. A sample was collected before and after adding Lactobacillus acidophilus, while analyses were carried out respectively at T 0, 15 and 28 days after the food storage at 4-6°C.The best outcomes (more 30% of recovered cells compared to the standard method) resulted from samples subjected to the homogenization and the addition of Skim Milk Powder.
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