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Table 4 Stability and bacterial content variability of dried seed cultures

From: A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods

Sachet #

2013

2015

L. rha (CFU g−1)

S. the (CFU g−1)

L. rha (CFU g−1)

S. the (CFU g−1)

1

4.0E+09

2.7E+09

1.4E+09

2.0E+09

2

3.1E+09

1.4E+09

1.5E+09

2.7E+09

3

6.3E+09

3.0E+09

1.4E+09

2.2E+09

4

3.9E+09

2.0E+09

1.4E+09

2.2E+09

5

3.9E+09

2.2E+09

1.2E+09

1.8E+09

6

7.7E+09

2.9E+09

1.5E+09

2.5E+09

7

5.5E+09

2.9E+09

1.1E+09

2.1E+09

8

5.1E+09

2.7E+09

2.2E+09

3.0E+09

Average

4.9 ± 1.5E+09

2.5 ± 0.6E+09

1.5 ± 0.3E+09

2.3 ± 0.4E+09

  1. The values indicate the CFU ml−1 of Lactobacillus rhamnosus yoba 2012 (L. rha) and Streptoccoccus thermophilus C106 (S. the) produced on 18/01/2013 and tested on 12/07/2013 and 13/02/2015