Table 4.
Stability and bacterial content variability of dried seed cultures
| Sachet # | 2013 | 2015 | ||
|---|---|---|---|---|
| L. rha (CFU g−1) | S. the (CFU g−1) | L. rha (CFU g−1) | S. the (CFU g−1) | |
| 1 | 4.0E+09 | 2.7E+09 | 1.4E+09 | 2.0E+09 |
| 2 | 3.1E+09 | 1.4E+09 | 1.5E+09 | 2.7E+09 |
| 3 | 6.3E+09 | 3.0E+09 | 1.4E+09 | 2.2E+09 |
| 4 | 3.9E+09 | 2.0E+09 | 1.4E+09 | 2.2E+09 |
| 5 | 3.9E+09 | 2.2E+09 | 1.2E+09 | 1.8E+09 |
| 6 | 7.7E+09 | 2.9E+09 | 1.5E+09 | 2.5E+09 |
| 7 | 5.5E+09 | 2.9E+09 | 1.1E+09 | 2.1E+09 |
| 8 | 5.1E+09 | 2.7E+09 | 2.2E+09 | 3.0E+09 |
| Average | 4.9 ± 1.5E+09 | 2.5 ± 0.6E+09 | 1.5 ± 0.3E+09 | 2.3 ± 0.4E+09 |
The values indicate the CFU ml−1 of Lactobacillus rhamnosus yoba 2012 (L. rha) and Streptoccoccus thermophilus C106 (S. the) produced on 18/01/2013 and tested on 12/07/2013 and 13/02/2015