Table 2.

Lactobacillus acidophilus, Bifidobacterium, S. thermophilus (A) and L. bulgaricus viable cells counting after 3, 7 and 12 days of cold storage in yogurt control (0.0 g L⁻¹) and supplemented with grape extract (1.5 and 3.0 g L⁻¹)

g L−1	Day 3	Day 7	Day 12	Day 3	Day 7	Day 12
	Lactobacillus acidophilus			Bifidobacterium
0.0	220 ± 8.2a	48.33 ± 6.7a	10.67 ± 3.3a	162.3 ± 5.4c	9.97 ± 2.7c	6.30 ± 2.3b
1.5	31.34 ± 3.6b	12.47 ± 2.8c	3.2 ± 2.0b	323.3 ± 7.9a	37.67 ± 5.1b	15.90 ± 3.8a
3.0	33.67 ± 4.1b	19.67 ± 4.6b	4.2 ± 0.1b	205 ± 9.2b	220 ± 5.8a	12.6 ± 3.4a
	Streptococcus thermophilus			Lactobacillus bulgaricyus
0.0	36.27 ± 7.2a	0.77 ± 0.12b	0.73 ± 0.16b	69.67 ± 6.7a	65.34 ± 5.8a	6.20 ± 3.4b
1.5	8.9 ± 2.4b	3.23 ± 1.2a	0.74 ± 0.22b	49.37 ± 4.8b	52.67 ± 6.3b	6.5 ± 0.40b
3.0	8.8 ± 3.3b	3.11 ± 1.4a	2.43 ± 1.4a	27.64 ± 3.7c	23.7 ± 7.7c	18.40 ± 2.6a

Results are given in 10⁸ CFU/g

* Means within a row with different superscripts are significantly different for same microorganism (P < 0.05)