Table 3.
Log of the total bacterial, coliform, Staphylococcus aureus, lipolytic, proteolytic, fungi, and molds in yogurt (mean ± standard deviation).
| Sample | Microbial Content Bacterial Species | Bacterial Count over the Storage Period (Day) | ||
|---|---|---|---|---|
| 0 Day | 7 Day | 14 Day | ||
| Control | Total count bacteria | 6.18 ± 0.06 a,x | 7.12 ± 0.02 b,x | 8.16 ± 0.19 c,x |
| Coliform | - | 2.39 ± 0.07 a,x | 3.96 ± 0.16 b,x | |
| S. aureus | - | 3.07 ± 0.07 b,x | 3.43 ± 0.01 a,x | |
| Lipolytic bacteria | - | 2.04 ± 0.01 a,x | 3.43 ± 0.01 b,x | |
| Proteolytic bacteria | - | 2.14 ± 0.03 a,x | 3.33 ± 0.03 b,x | |
| Yeasts and molds | - | 1.69 ± 0.03 a,x | 2.32 ± 0.04 b,x | |
| L. bulgaricus | 6.40 ± 0.01 b,x | 5.90 ± 0.03 b,x | 5.44 ± 0.02 a,x | |
| S.thermophilus | 6.12 ± 0.02 b,x | 6.12 ± 0.02 b,x | 5.24 ± 0.02 a,x | |
| B. longum | 8.90 ± 0.02 b,x | 8.71 ± 0.02 b,x | 8.18 ± 0.03 a,x | |
| T1 | Total count bacteria | 6.18 ± 0.06 a,x | 6.55 ± 0.04 b,y | 6.69 ± 0.06 b,y |
| Coliform | - | 2.26 ± 0.01 a,y | 2.56 ± 0.05 b,y | |
| S. aureus | - | 1.34 ± 0.05 a,y | 1.95 ± 0.04 b,y | |
| Lipolytic bacteria | - | 2.04 ± 0.01 a,x | 2.21 ± 0.01 a,y | |
| Proteolytic bacteria | - | 1.48 ± 0.01 a,y | 1.91 ± 0.06 b,y | |
| Yeasts and molds … |
- | 1.07 ± 0.02 a,y | 1.32 ± 0.02 b,y | |
| L. bulgaricus | 6.14 ± 0.02 c,x | 5.84 ± 0.04 b,y | 5.35 ± 0.02 a,y | |
| S. thermophilus | 6.04 ± 0.03 c,x | 5.60 ± 0.01 b,y | 5.22 ± 0.02 a,y | |
| B. longum | 8.93 ± 0.01 c,x | 8.46 ± 0.01 b,y | 7.98 ± 0.03 a,y | |
| T2 | Total count bacteria | 6.18 ± 0.05 a,x | 6.47 ± 0.03 b,y | 6.61 ± 0.01 c,y |
| Coliform | - | 2.23 ± 0.09 a,y | 2.54 ± 0.02 b,y | |
| S. Aureus | - | 1.24 ± 0.04 a | 2.27 ± 0.02 b,z | |
| Lipolytic bacteria | - | 2.04 ± 0.02 a | 1.69 ± 0.04 b,z | |
| Proteolytic bacteria | - | 1.32 ± 0.04 a | 1.94 ± 0.03 b,y | |
| Yeasts and molds … |
- | 1.03 ± 0.02 a | 1.31 ± 0.01 b,y | |
| L. bulgaricus | 6.13 ± 0.02 c,x | 5.76 ± 0.03 b | 5.31 ± 0.02 a,y | |
| S. thermophilus | 6.04 ± 0.03 c,x | 5.58 ± 0.01 b | 5.12 ± 0.02 a,z | |
| B. longum | 8.91 ± 0.02 c,x | 8.36 ± 0.03 b | 7.83 ± 0.02 a,y,z | |
| T3 | Total count bacteria | 6.18 ± 0.05 a,x | 6.43 ± 0.02 a,y | 6.58 ± 0.03 a,y |
| Coliform | - | 2.13 ± 0.02 a,z | 2.52 ± 0.03 a,y | |
| S. Aureus | - | 1.24 ± 0.04 a | 2.23 ± 0.01 b,z | |
| Lipolytic bacteria | - | 2.05 ± 0.02 a | 1.62 ± 0.03 b,z | |
| Proteolytic bacteria | - | 1.36 ± 0.04 a | 1.94 ± 0.04 b,y | |
| Yeasts and molds … |
- | 1.01 ± 0.02 a | 1.33 ± 0.02 b,y | |
| L. bulgaricus | 6.12 ± 0.01 c,x | 5.71 ± 0.03 b | 5.31 ± 0.02 a,y | |
| S. thermophilus | 6.03 ± 0.03 c,x | 5.57 ± 0.01 b | 5.11 ± 0.02 a,z | |
| B. longum | 8.86 ± 0.01 c,x | 8.32 ± 0.01 b | 7.74 ± 0.01 a,z | |
| T4 | Total count bacteria | 6.18 ± 0.045 a,x | 6.33 ± 0.03 a,z | 6.43 ± 0.02 a,z |
| Coliform | - | 2.21 ± 0.01 a,y | 2.48 ± 0.04 b,z | |
| S. Aureus | - | 1.17 ± 0.04 a | 2.21 ± 0.01 b.z | |
| Lipolytic bacteria | - | 2.01 ± 0.03 a | 1.60 ± 0.02 b,z | |
| Proteolytic bacteria | - | 1.26 ± 0.04 a | 1.84 ± 0.01 b,z | |
| Yeasts and molds … |
- | 1.00 ± 0.07 a | 1.30 ± 0.03 b,y | |
| L. bulgaricus | 6.12 ± 0.01 c,x | 5.71 ± 0.03 b | 5.31 ± 0.02 a,y | |
| S. thermophilus | 6.04 ± 0.03 c,x | 5.53 ± 0.06 b | 5.04 ± 0.03 a,z | |
| B. longum | 8.90 ± 0.01 c,x | 8.29 ± 0.02 b | 7.62 ± 0.02 a,z | |
T1: yoghurt fortified with 1.5% of Rosmarinus officinalis L. aqueous extract. T2: yoghurt fortified with 2.0% of Rosmarinus officinalis L. aqueous extract. T3: yoghurt fortified with 2.5% of Rosmarinus officinalis L. aqueous extract. T4: yoghurt fortified with 3.0% of Rosmarinus officinalis L. aqueous extract. a–c Means with same superscripts across a row are not significantly different. x–z Means with same superscripts across a microbial type between different treatments are not significantly different p > 0.05.