ORIGINAL RESEARCH: Effect of refrigerated storage temperature on the viability of probiotic micro-organisms in yogurt

The effect of refrigerated storage temperature was studied at 2, 5 and 8°C on the viability of probiotics in ABY ( Lactobacillus acidophilus, Bifidobacterium lactis BB-12 and yogurt bacteria. Bulgaricus, i.e. Streptococcus thermophilus and Lactobacillus delbrueckii ssp. Bulgaricus) probiotic yogurt. The study was carried out during a 20-day refrigerated storage period to identify the best storage temperature(s). Also, the viability change of the probiotic micro-organisms was analysed at 5-day intervals throughout the refrigerated storage period. After 20 days, storage at 2 deg C resulted in the highest viability of L. acidophilus, whereas for Bifidobacterium lactis the highest viability was obtained when yogurt was stored at 8 deg C.