Table A1.
Yogurt’s total LAB count and safety parameters for microbiological quality.
| Yogurt | Storage Time (days) | Total LAB Count | Total Coliforms (g) | Fecal Coliforms (g) | Coagulase Staphylococcus (+) ufc/g | Mold and Yeast Count ufc/g |
|---|---|---|---|---|---|---|
| A | 1 | 2.3 × 107 | <10 | <1 | <10 | 100 |
| 21 | 4.3 × 107 | <10 | <1 | <10 | 300 | |
| B | 1 | 2.8 × 107 | <10 | <1 | <10 | 100 |
| 21 | 2.0 ×107 | <10 | <1 | <10 | 100 | |
| C | 1 | 6.8 × 107 | <10 | <1 | <10 | 50 |
| 21 | 3.0 × 107 | <10 | <1 | <10 | 80 | |
| Normal range | 20–93 | <3 | - | 200–500 |
Group A: Yogurt with SIO. Group B: Yogurt with HPO. Group C: Control yogurt (placebo). LAB: lactic acid bacteria.