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

Abstract

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 4°C. 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.