Table 3

Treatment	Without Inoculation			Inoculated with E.coli			Inoculated with S.aureus
	Storage period ( week)
	0	1	2	0	1	2	0	1	2
Plain Yoghurt	170 ± 6.0^rst	510 ± 2.0^ghij	571 ± 3.6^bcd	538 ± 7.2^defg	535 ± 6.08^efgh	614 ± 7.2^a	421 ± 4.6l^m	498 ± 10.6^ij	568 ± 5.6^bcde
Yoghurt Bb-12	556 ± 6.0^cdef	481 ± 6.2^jk	260 ± 10^o	414 ± 3.5^m	503 ± 8.9^hij	592 ± 5.6^ab	435 ± 6.4^lm	523 ± 8.5^fghi	586 ± 8.0^abc
Yogurt - Bb - 46	426 ± 5.3^lm	507 ± 5.3^ghij	606 ± 5.57^a	455 ± 755^kl	509 ± 6.2^ghij	584 ± 5.3^abc	440 ± 5.3^lm	529 ± 8.7^fghi	533 ± 8.7^fgh
Soy yoghurt -Bb-12	137 ± 4.6^t	151 ± 3.0^st	152 ± 3.6^st	159 ± 4.4^lm	139 ± 6.1^t	157 ± 3.6^t	145 ± 3.6^t	147 ± 3.6^t	156 ± 4.4^t
Soy yoghurt -Bb- 46	181 ± 3.6^rs	278 ± 4.4^no	314 ± 2.0^op	198 ± 4.0^qr	440 ± 6.6^lm	300 ± 3.6ⁿ	250 ± 8.7^op	196.67 ± 3.8^qr	216 ± 3.5^pq

^{a - z} Means values ( ± SD; n=3) with unlike subscripts letters were significantly different (p˂0.05) .

Table 3: Changes in lactic (a), acetic (b) and formic acids (c) content of probiotic yogurt and soy-yogurt inoculated with Escherichia coli and Staphylococcus aureus during refrigerated storage period (mg/100 g).