TABLE 4.
Microbial properties of yogurt samples during storage (mean ± standard deviation).
| Parameters | Samples | First day | 11th day | 21st day |
|---|---|---|---|---|
| Escherichia coli count (log CFU/mL) | T1 | 5.42 ± 0.012Cd | 4.91 ± 0.004Bd | 4.08 ± 0.050Ad |
| T2 | 4.99 ± 0.002Cc | 3.91 ± 0.012Bc | 3.20 ± 0.109Ac | |
| T3 | 4.67 ± 0.006Cb | 3.52 ± 0.037Bb | 2.82 ± 0.000Ab | |
| T4 | 4.021 ± 0.008Ca | 1.98 ± 0.006Ba | 0.25 ± 0.241Aa | |
| Staphylococcus aureus count (log CFU/mL) | T1 | 5.39 ± 0.016Cd | 4.10 ± 0.015Bd | 3.06 ± 0.033Ad |
| T2 | 4.90 ± 0.001Cc | 1.85 ± 0.015Bc | 1.20 ± 0.109Ac | |
| T3 | 4.59 ± 0.007Cb | 1.36 ± 0.065Bb | 0.79 ± 0.102Ab | |
| T4 | 4.10 ± 0.040Ca | 0.81 ± 0.105Ba | 0.100 ± 0.173Aa |
Note: T1: control, T2: yogurt containing 6.5 mg /mL of peptide, T3: yogurt containing 13 mg /mL of peptide, T4: yogurt containing 17 mg/mL of peptide.
Dissimilar capital letters indicate a significant difference in the row (p < .05). Dissimilar small letters indicate a significant difference in the column (p < .05).