Table 1: The viability of probiotic strains in two different conditions in yogurt (Mean ± S).
Condition |
Strain |
Day 0 |
Day 8 |
Day 16 |
Day 24 |
Day 32 |
Day 40 |
Free Form |
Lactobacillus casei |
6.5×107±9.9×107
|
6.2×106±4.1×106
|
5.7×106±3.7×105
|
5.1×105±3.4×105
|
4.0×105±3.1×104
|
3.8×103±2.7×103
|
Lactobacillus bulgaricus |
7.3.×109±3.7×109
|
6.9×109±3.3×109
|
8.1×108±4.5×107
|
7.7×107±5.1×106
|
5.2×106±6.1×105
|
6.0×105±2.6×105
|
Double |
Lactobacillus casei |
7.4×108±3.3×108
|
7.1×108±3.1×108
|
6.5×108±2.2×107
|
5.8×108±1.5×108
|
4.5×108±4.4×108
|
2.8×108±4.0×108
|
Coated |
Lactobacillus bulgaricus |
4.7×109±4.2×109
|
3.1.0×109±3.6×109
|
2.6×109±3.5×109
|
1.5.×109±8.8×108
|
8.0×108±7.6×108
|
7.2×108±6.8×108
|
Legend: The scale of calculations is relied on CFU g-1