Table 5.
Value (CFU × 106/g) of lactic acid bacteria (LAB), Streptococcus thermophilus (ST), and Lactobacillus delbrueckii spp. bulgaricus (LD) in yogurt without and with tannins after 21 days of cold storage.
| Tannin Addition | LAB | LD | ST | |
|---|---|---|---|---|
| Control | - | 250 ± 1 C | 85 ± 6 B | 165 ± 7 D |
| ARB | 0.50% | 62 ± 5 D | 23 ± 3 DE | 39 ± 8 E |
| 1% | 86 ± 7 DE | 32 ± 2 EF | 54 ± 5 EF | |
| C | 0.50% | 52 ± 8 F | 35 ± 6 EF | 17 ± 2 G |
| 1% | 14 ± 8 G | 6.5 ± 4 G | 7.5 ± 5 G | |
| FNG/R | 0.50% | 285 ± 4 B | 115 ± 5 A | 170 ± 9 CD |
| 1% | 305 ± 10 B | 120 ± 5 A | 185 ± 5 C | |
| NN | 0.50% | 84 ± 8 DE | 67 ± 6 C | 17 ± 2 G |
| 1% | 71 ± 6 EF | 59 ± 3 CD | 12 ± 3 G | |
| QF | 0.50% | 110 ± 11 EF | 45 ± 6 F | 65 ± 5 F |
| 1% | 86 ± 10 DE | 35 ± 5 EF | 51 ± 5 EF | |
| QS-SOL | 0.50% | 310 ± 10 B | 105 ± 3 A | 205 ± 7 B |
| 1% | 340 ± 17 A | 110 ± 7 A | 230 ± 10 A | |
| Significance | *** | *** | *** |
Means followed by different uppercase letters indicate significant difference at p < 0.05 among tannins in columns; *** p < 0.001.