Researches Concerning Microbiological Evolution of Lactic Acid Bacteria to Yoghurt Storage during Shelf-Life

Authors:
Mihaela- Ancuţa Rotar, Cristina Semeniuc, S. Apostu, Ramona Suharoschi, Crina Mureşan, Constanţa Modoran, C. Laslo, Camelia Guş, Monica Culea.
Abstract:
Lactic acid bacteria evolution (Lactobacilus delbrueckii ssp bulgaricus and Streptococcus termophilus) was followed in tree stages of storage: in first day of storage after processing; in the middle of storage during shelf-life; in the last day of storage during shelf-life. An important decrease of lactic acid bacteria was observed to storage during shelf-life. This indicates a low stability of starter culture, viable germs being inhibited by other micro-organisms development (first Enterobacteriaceae then yeast and molds).
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