Viability During Storage of Selected Probiotic Lactobacilli and Bifidobacteria in a Yogurt‐like Product

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Abstract
Multiple species cultures, including 2 strains of Streptococcus thermophilus and Lactobacillus acidophilus NCFM plus 1 strain each of Bifidobacterium longum and Lactobacillus casei, were used to make yogurt‐like products. The lactobacilli and bifidobacteria were tested for growth in the products and subsequent viability during refrigerated storage. During fermentation, L. casei Com‐5 actually declined in numbers, while L. casei E5 and E10 increased about 2 fold. Numbers of B. longum S9 increased about 3 fold while B. longum Com‐4 did not increase. During storage, L. acidophilus NCFM appeared stable in all mixtures and both strains of bifidobacteria decreased. Lactobacillus casei E5 and E10 were more stable than was L. casei Com‐5.