Effect of storage life on the microbiological composition of yogurts
The determining role for human health is given to representatives of the useful intestinal microflora – lactic acid bacteria and bifidobacteria, which are part of the probiotics. A positive effect is achieved using these microorganisms in the composition of the fermentation in obtaining food, including milk. One of the main sources of lactic acid bacteria is sour milk products, in particular, yogurts. Yogurt is a product that is useful for health and well-being. It contains a large amount of nutrients and vitamins. Yogurt prepared from milk fermentation by Lactobacillus bulgaricus and Streptococcus thermophilus with a possible additional use of other cultures. Today products, created using lactic acid bacteria and bifidobacteria are considered as the basis of functional nutrition and contribute to the prevention of diseases. The purpose of this study was to determine whether the qualitative and quantitative composition of microorganisms in fermented yogurt regulations and prove microbiological dependence of the product from its shelf, and set the ratio between the lactic acid bacteria and pathogenic microflora. Laboratory studies qualitative and quantitative composition of microorganisms were performed in microbiology laboratory of Lviv Regional State Veterinary Laboratory, which is accredited to conduct these studies. Six samples of yoghurts of two brands were selected for research, the validity period of which is 14 days. The research was carried out with fresh samples, in which expiration date was preserved. As the results of research in all samples, regardless of the storage period and origin, showed that the amount of lactic acid bacteria complied with the norms of DSTU 4343: 2004. However, one of the samples selected brands were found mold and yeast, which in fresh samples was at the upper limit of normal, in other samples significantly exceed regulated standards.
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