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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