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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).