Treatments (a) Count of Bifidobacteria(cfu x 108  /ml) *
Storage period (days)
0** 5 10 15
Without
inoculation		 Inoculated
with
E. col		 Inoculated with
S. aureus		 Without
inoculation		 Inoculated
with
E. col/		 Inoculated
with
S. aureus		 Without
inoculation		 Inoculated
with
E. col		 Inoculated with
S. aureus		 Without
inoculation		 Inoculated
with
E. coil		 Inocul ated
with
S. aureus
Yoghurt
Bb-12		   2.09 1.28 2.40   0.91 1.20 2.67 0.28 0.50 1.03  0.03 0.33    0.42
Yoghurt
Bb-46		   2.50 3.15 2.21   0.35 1.70 3.34 0.24 0.23 0.11 0.20 0.02 0.045
Soy-yoghurt
Bb-12		 30.80 4.24 6.64 14.30 3.64 3.05 2.14 2.33 2.33 1.10 2.20 1.05
Soy-yoghurt
Bb-46		 88.00 5.58
6.00 13.75 3.18 4.25 1.79 1.73 1.73 1.00 2.08 0.06
 
  (b) Count of yoghurt culture (cfu x 108 /ml) *
Storage period (days)
Treatments 0** 5 10 15
Without
inoculation		 Inoculated
with
E. coli		 Inoculated with
S. aureus		 Without
inoculation		 Inoculated
with
E. coli		 Inoculated
with
S. aureus		 Without
inoculation		 Inoculated
with
E. coli		 Inoculated with
S. aureus		 Without
Inoculation		 Inoculated
with
E. coli		 Inoculated
with S. aureus
Plain yoghurt 810.0 342.5 650.0 520.0 88.2 107.0 41.2 15.0 103.2 28.0 5.0 75.0
Yoghurt
Bb-12		 714.5 408.2 300.0 82.5 71.3 73.8 62.0 77.4 41.2 21.0 15.7 31.0
Yoghurt
Bb-46		 748.0 704.5 200.0 77.8 45.5 117.6 11.4 53.8 48.4 10.0 18.9 20.0
* mean of three replicates
**Direct after coagulation
Table 1: The viable count of bifidobacteria (a) and yoghurt culture (b) in experimental probiotic yoghurt and soy-yoghurt inoculated with Escherichiacoli and
Staphylococcus aureus during refrigerated storage period.