Samples (n=3) Raw milk Y YMJ YMS Y YMJ YMS Y YMJ YMS Y YMJ YMS Time   t0 5 15 30 Microbial groups   Lactobacilli\L. bulgaricus 5.0 ± 0.01 9.8 ± 0.20b 10.8 ± 1.05a 9.2 ± 0.01c 9.8 ± 0.11a 9.8 ± 0.01a 8.8 ± 2.10b 9.9 ± 0.01a 9.9 ± 0.01a 8.3 ± 4.00b 7.98 ± 0.26b 8.8 ± 0.01a 6.9 ± 0.01c Streptococci\S.thermophilus 5.3 ± 0.15 9.3 ± 0.52b 9.7 ± 0.90a 9.2 ± 0.05c 7.0 ± 1.73b 7.2 ± 0.24b 9.1 ± 3.09a 6.0 ± 0.01b 6.0 ± 0.09b 9.0 ± 2.70a 5.4 ± 0.05b 4.3 ± 0.26c 7.5 ± 2.99a Fecal coliforms 2.6 ± 0.10 <1 <1 <1 <1 <1 <1 <1 <1 <1 <1 <1 <1 Staphylococci Nc 3.3 ± 2.20 <1 <1 <1 <1 <1 <1 <1 <1 <1 <1 <1 <1 Yeasts and Moulds 2.4 ± 0.01 <1 <1 <1 <1 <1 <1 <1 <1 <1 <1 <1 <1 ASFB* 3.0 ± 0.13 <1 <1 <1 <1 <1 <1 <1 <1 <1 <1 <1 <1 AnSFB* 7 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 Presented values are the average ± SD. ASFB: Aerobic spore-forming bacteria; AnSFB: Anaerobic spore-forming bacteria. *MPN Method. For each sampling time, values in the same row with different superscript letters differed significantly (P<0.05).

Table 1: Evolution of microbial groups (log cfu g-1) of raw milk, yogurt (Y), yogurt added myrtle juice (YMJ) and yogurt added myrtle syrup (YMS) at the end of incubation (t0) and at 5, 15 and 30 days of storage at 5°C.