[Comparison of methods for the detection and enumeration of lactic acid bacteria in yogurt].
It is generally agreed that the population of lactic acid bacteria in yogurt must be not less than 10(6) ufc/g. Viability of the lactic flora until the end of shelf-life is affected for many factors, which has incidence in the recuperability of this microflora. MRS and LEE agar were selected for the total count of lactic bacteria, the M17 was used for the S salivarius ssp thermophilus and the RCA for L. delbrueckii ssp bulgaricus. Different methodologies were used for detection and enumeration of this bacteria: direct plate count; thermal treatment and recuperation of the injured cells in Soy Tripticase broth. The enumeration was done at time zero and 3 hours after the start of the fermentative process and during storage at 4, 12 and 21 days. The results shown an excellent recuperability of the lactic flora in the selected media and methods that were used: however the enumeration was significatively lower in the RCA agar. The counts in the LEE agar shown a better recuperability. The thermal treatment affected negatively the counts of lactic flora and the repair method shown better results in the yogurt sample during storage. pH and acidity were determined at the beginning and during the storage period. It was observed a pH decrease because of the lactic acid production at the end of shelf-life.
Briceño
A G
AG
Departamento Tecnología de Procesos Biológicos y Bioquímicos, Universidad Simón Bolívar.
Martínez
R
R
D005516:Food Microbiology; D005519:Food Preservation; D007778:Lactobacillus / Q000302:isolation & purification; D013291:Streptococcus / Q000302:isolation & purification; D015014:Yogurt / Q000382:microbiology*