lactic microflora in different types of yogurt viability

Abstract: The three kinds of culture media on the appropriateness of the experimental (skim milk agar, M17 Joan Grease and MRS agar and in aerobic and anaerobic conditions incubator) to obtain a complete and different types of
Lactic acid bacteria.Lactic acid 25 kinds IA medium obtained by different types of yoghurt samples (set, de-Grease set, drinking, and set with `` dulce de leche ') is used. Respectively 6 ° C and 12 ° C under the condition of the viability of lactic acid bacteria were studied. Skim milk agar (aerobiosis) For complete with a discriminative Streptococcus magnessium lactate and Lactobacillus delbrueckii things most effective media.
Cell viability depends on the type and storage temperature of yogurt. On the basis of the minimum amount of 107 CFU g?1 based on the shelf life of yogurt more than 60 days, and the expected use of acid Milk only 45 days. In the 12C, shelf life consistent with nonfat yogurt is shorter than the other types of yogurt
. When the shelf life and related to the content of lactic acid bacteria, the storage temperature and yogurt types must be considered.