Food & Nutrition

Arab Journal of Food & Nutrition
yogurt at 5ºC in refrigerator for 15 days, was monitored. The maximum increase in the
counts of the probiotic isolates was observed after two days of fermentation, at log10
9.16 and 8.94 for the L. casei and L. gasseri respectively. A further slight increase was
observed for both strains after the tenth day. Two exponential phases of growth were
observed at the third and tenth days for B. infantis, which had the best survival rate of
the selected probiotic strains.
These three probiotic strains and with the combination of the neutraceuticals
have good potential for commercial application in improving the quality and storage
properties of traditional yogurt and other fermented dairy products
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