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Table III.

Counts of single strains of L. delbrueckii subsp. bulgaricus (LB340) and B. animalis subsp. lactis strains (BB12, B94, BL04 and HN019) fermented in co-culture with S. thermophilus in organic and conventional milk 24 h after the end of fermentation.

Milk Product Culture log10 CFU·mL−1 D0 log10 CFU·mL−1 D1
Organic Y LB340 7.22 ± 0.25a 8.22 ± 0.32cd
FM BB12 7.45 ± 0.03ab 8.69 ± 0.12def
FM B94 7.54 ± 0.09ab 8.35 ± 0.21cde
FM BL04 7.51 ± 0.03ab 8.78 ± 0.25def
FM HN019 7.48 ± 0.02ab 8.59 ± 0.16de
Conventional Y LB340 7.36 ± 0.05ab 8.50 ± 0.04de
FM BB12 7.80 ± 0.01abc 9.26 ± 0.12f
FM B94 6.89 ± 0.16a 8.85 ± 0.08de
FM BL04 7.89 ± 0.02bc 8.50 ± 0.01ef
FM HN019 7.36 ± 0.05ab 8.39 ± 0.12cde

Abbreviations: Y, yoghurt; FM, fermented milk; D0, after inoculating the processed milk; D1, 24 h after the fermentation period in the stored product at 4 °C. Mean values (n = 4) with different letters in the same column are significantly different (P ≤ 0.05).