MICROBE OF THE WEEK 3

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• Yogurt is traditionally manufactured using Streptococcus thermophilus
and Lactobacillus delbrueckii ssp. bulgaricus as starter cultures.

• Proteolytic- generate bioactive peptides from milk proteins

• Lactobacillus acidophilus, Bifidobacterium sp. and Lactobacillus casei

- usual yoghurt starter bacteria ; important probiotic microorganisms

typically associated with the human gastrointestinal tract
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 ▪ MINIMUM VIABLE COUNT of PROBIOTIC BACTERIA in
Fermented Milk = >106 CFU/g (by the end of shelf life)

• Storage of products may affect the probiotic

bacterial population.
FACTORS • Strains
AFFECTING THE • Interaction among species
VIABILITY OF • Culture conditions
PROBIOTIC • Production of H2O2 (bacterial metabolism)
• Final acidity of the product
BACTERIA: • Concentrations of lactic and acetic acids
• Decrease in the pH level of the medium
• Accumulation of organic acids (additives)
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Viable Counts of Lactic Acid
Bacteria in Philippine
Commercial Yogurts

• Determine the
presence and viable
counts of LAB in
commercial yoghurts
• Verify claims of
different yoghurt
manufacturers
regarding the benefits
of live and active
cultures in their
products.

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 1. YOGHURT SAMPLING 3. VIABLE COUNTS (CFU/mL)
1. Nestle Acti-V (NAV) 5. Live Yoghurt (LYB)
2. Nestle Creamy Yogurt 6. Carabest Yoghurt Ice Cream
(NCY) (CYI)
3. Carabest Yoghurt (CYP) 7. Nestle Fruit Selection Yogurt plus
4. Nestle Fruit Selection Jelly (NFJ)
Yogurt (NFB)

4. MORPHOLOGICAL CHARACTERIZATION
2. PLATING & ISOLATION

• IDF and Karna et al Procedures

5. ACIDITY TEST
• Serial dilutions using peptone diluents.
• Enumeration:
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Pour plating Techniques 6. STATISTICAL ANALYSIS
- L. bulgaricus (MRS agar) at 37C for 72 hours
5
(ANOVA , LSD TEST, Simple Linear Correlation)
- S. thermophilus (M17 agar) at 37C for 48 hours
RESULTS:
LAB
Counts of
Yoghurt
Samples

The data further showed that all seven (7) yogurt samples met the
prescribed minimum viable count of 10^6 CFU/ml or gram however the for
therapeutic effects are concern a viability of 10^8 CFU/ml is recommended.6
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Comparative viable counts of S. thermophilus and L. bulgaricusi of
different yogurt samples.

S. thermophilus grows
faster and produces both
acid and carbon dioxide.
The carbon dioxide
produced stimulates
growth of lactobacilli.
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The mean viable LAB counts (S. thermophilus and L. bulgaricus) of all six (6)
yogurt samples were significantly higher (P ≤ 0.05) than CYI. Lower mean LAB
counts in CYI were attributed to the low temperature of the product being a
frozen yogurt.

Differences in viable counts were also attributed to dissimilarity of

manufacturing dates among yogurt samples used, although efforts were exerted
to obtain samples of very close manufacturing dates.
No correlation was found between S. thermophilus and L. bulgaricus counts and
titratable acidity of yogurt samples. The viable counts of S. thermophilus and L.
bulgaricus in all seven (7) commercial yogurts examined met the prescribed
minimum viable count of 10^6 CFU/ml for the suggested therapeutic effects
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and
health benefits for the consumers
MICROBE OF THE WEEK 3
BAYAS | PAKINGAN