Table 3.
Total plate count for probiotic yogurt on MRS agar at different bile salt concentration
| S. No. | Bile concentration | Yogurt | Total plate count (log CFU/mL) at different pH value | ||||
|---|---|---|---|---|---|---|---|
| 1.0 | 1.5 | 2.0 | 3.0 | 4.0 | |||
| 1. | 0.0% | C1 | – | – | – | – | – |
| T1 | – | – | 1.47 ± 0.05 (100) | 2.91 ± 0.07 (100) | 3.69 ± 0.76 (100) | ||
| T2 | – | – | 1.03 ± 0.61 (100) | 2.83 ± 0.64 (100) | 3.33 ± 0.48 (100) | ||
| T3 | 1.61 ± 0.72 (100) | 2.22 ± 0.04 (100) | 3.69.0 ± 0.41 (100) | ||||
| T4 | 1.11 ± 0.41 (100) | 2.17 ± 0.04 (100) | 3.91 ± 0.62 (100) | ||||
| T5 | 2.19 ± 0.07 (100) | 3.61 ± 0.05 (100) | 4.29 ± 0.81(100) | ||||
| T6 | 1.87 ± 0.43 (100) | 2.61 ± 0.01 (100) | 3.99 ± 0.06 (100) | ||||
| 2. | 0.3% | C1 | – | – | – | – | – |
| T1 | – | – | 1.23 ± 0.12 (83.6) | 2.91 ± 0.65 (100) | 3.66 ± 0.19 (99.1) | ||
| T2 | – | – | 1.01 ± 0.88 (98.0) | 1.78 ± 0.41 (62.8) | 2.65 ± 0.48 (79.5) | ||
| T3 | 1.51 ± 0.58 (93.7) | 2.11 ± 0.06 (95.0) | 3.68 ± 0.83 (92.9) | ||||
| T4 | 1.11 ± 0.72 (100) | 1.99 ± 0.91 (91.7) | 3.83 ± 0.79 (97.9) | ||||
| T5 | 2.02 ± 0.14 (92.2) | 3.60 ± 0.45 (99.7) | 4.11 ± 0.21 (97.8) | ||||
| T6 | 1.81 ± 0.08 (96.7) | 2.58 ± 0.33 (98.8) | 3.91 ± 0.85 (97.9) | ||||
| 3. | 0.5% | C1 | – | – | – | – | – |
| T1 | – | – | 1.10 ± 0.72 (74.8) | 1.99 ± 0.60 (68.3) | 2.81 ± 0.82 (76.1) | ||
| T2 | – | – | 0.98 ± 0.04 (95.1) | 1.23 ± 0.32 (43.4) | 1.84 ± 0.11 (55.2) | ||
| T3 | 1.00 ± 0.06 (62.1) | 2.14 ± 0.58 (96.3) | 2.98 ± 0.62 (80.7) | ||||
| T4 | 1.01 ± 0.81 (90.9) | 1.83 ± 0.84 (84.3) | 3.13 ± 0.59 (80.0) | ||||
| T5 | 1.61 ± 0.86 (73.5) | 2.98 ± 0.49 (82.5) | 3.63 ± 0.14 (84.8) | ||||
| T6 | 1.12 ± 0.77 (59.8) | 2.15 ± 0.46 (82.3) | 3.13 ± 0.96 (78.4) | ||||
| 4. | 2.0% | C1 | – | – | – | – | – |
| T1 | – | – | 0.81 ± 0.28 (55.1) | 0.95 ± 0.41 (32.6) | 1.57 ± 0.41 (42.5) | ||
| T2 | – | – | 0.77 ± 0.22 (74.7) | 1.10 ± 0.42 (38.8) | 1.98 ± 0.37 (59.4) | ||
| T3 | 0.69 ± 0.29 (42.8) | 0.99 ± 0.81 (44.5) | 1.81 ± 0.27 (49.0) | ||||
| T4 | 0.72 ± 0.21 (64.8) | 1.10 ± 0.36 (50.6) | 1.86 ± 0.50 (47.5) | ||||
| T5 | 1.10 ± 0.37 (50.2) | 1.45 ± 0.07 (40.1) | 2.17 ± 0.21 (50.5) | ||||
| T6 | 0.78 ± 0.81 (41.7) | 1.11 ± 0.85 (42.5) | 1.94 ± 0.36 (48.6) | ||||
Values in parenthesis show percent survivability. C1—containing yogurt starter culture (S. thermophilus + L. bulgaricus), T1—(yogurt starter culture + L. acidophilus), T2—(yogurt starter culture + Bifidobacterium bifidum), T3—(yogurt starter culture + L. plantarum), T4—(yogurt starter culture + L. casei), T5—(yogurt starter culture + L. acidophilus + Bifidobacterium bifidum), T6—(yogurt starter culture + L. plantarum + L. casei)