lactic microflora in different types of yogurt viability

For three kinds of culture media on the appropriateness of the experimental (skim milk agar, M17 agar and MRS agar and in aerobic and anaerobic conditions incubator) to obtain a complete and different types of buffered lactic acid bacteria. Total of 25 kinds IA medium obtained by different types of yoghurt samples (set, skim set, drinking, and set with `` dulce de leche ') is used. 6 ° C, respectively, and under the condition of 12 degrees Celsius viability of lactic acid bacteria were studied. potassium lactate agar (aerobiosis) For complete with a discriminative Streptococcus thermophilus 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 than 60 days, and the expected use of yoghurt only 45 days. In the 12C, shelf life consistent with nonfat yogurt yogurt is shorter than the other types. When the shelf life and related to the content of lactic acid bacteria, the storage temperature and yogurt types must be considered.