Table 2.
Changes in the viable counts of yoghurt starter bacteria and bifidobacteria of different yoghurts during refrigerated storage (4 °C) for 28 days.
| Yoghurt Type | Period of storage (Days) |
||||
|---|---|---|---|---|---|
| 1 | 7 | 14 | 21 | 28 | |
|
Viability of probiotic B. animalis ssp. lactis BB-12 | |||||
| Soursop | 8.42 ± 0.09 Aa | 8.40 ± 0.07 Aa | 8.39 ± 0.25 Aa | 8.16 ± 0.09 Aab | 7.93 ± 0.05 Ab |
| Sweetsop | 8.29 ± 0.13 Aa | 8.28 ± 0.04 Aa | 8.26 ± 0.06 Aa | 8.15 ± 0.08 Aab | 7.90 ± 0.08 Ac |
| Custard apple | 8.53 ± 0.08 Aa | 8.51 ± 0.46 Aa | 8.48 ± 0.22 Aa | 8.23 ± 0.14 Aa | 7.98 ± 0.24 Aa |
| Control | 8.28 ± 0.28 Aa | 7.94 ± 0.05 Aa | 8.29 ± 0.21 Aa | 8.10 ± 0.15 Aab | 7.62 ± 0.15 Bc |
|
Viability of yoghurt bacteria Streptococcus thermophilus | |||||
| Soursop | 8.46 ± 0.07 Aa | 8.39 ± 0.12 Aa | 8.41 ± 0.15 Aa | 8.30 ± 0.11 Aab | 8.17 ± 0.01 Ab |
| Sweetsop | 8.41 ± 0.06 Aa | 8.43 ± 0.16 Aa | 8.45 ± 0.16 Aa | 8.30 ± 0.07 Aa | 8.23 ± 0.04 Aa |
| Custard apple | 8.38 ± 0.20 Aab | 8.45 ± 0.08 Aa | 8.48 ± 0.13 Aa | 8.25 ± 0.05 Aab | 8.23 ± 0.07 Aab |
| Control | 8.49 ± 0.14 Aab | 8.54 ± 0.19 Aa | 8.62 ± 0.27 Aa | 8.30 ± 0.14 Aabc | 8.23 ± 0.03 Abc |
| L. delbrueckii subsp. bulgaricus | |||||
| Soursop | 8.49 ± 0.31 Aa | 8.19 ± 0.14 Ab | 7.98 ± 0.14 Ab | 7.75 ± 0.20 Ac | 7.62 ± 0.16 Ac |
| Sweetsop | 8.15 ± 0.10 Aa | 7.84 ± 0.10 Ab | 7.60 ± 0.13 Ac | 7.64 ± 0.11 Abc | 7.63 ± 0.14 Abc |
| Custard apple | 8.15 ± 0.17 Aa | 7.97 ± 0.12 Aa | 7.82 ± 0.19 Aab | 7.79 ± 0.22 Ab | 7.67 ± 0.05 Ac |
| Control | 8.58 ± 0.22 Aa | 8.23 ± 0.12 Ab | 7.92 ± 0.09 Ac | 7.76 ± 0.10 Abc | 7.75 ± 0.11 Ac |
AB Means in the same column for each type of microorganism without common letter differ significantly (p < 0.05) for a particular day of storage. Data are expressed as mean ± standard deviation. abcde Means in the same row without common letter differ significantly (p < 0.05) for each type of yoghurt.