EVALUATION OF THE LACTIC ACID BACTERIA IN DIFFERENT TYPES OF YOGURT CONSUMED IN PAKISTAN

Abstract

Lactic acid bacteria are industrially essential components to produce milk products such as yogrut, cheese, buttermilk, and kefir. Different gram-positive species are used for this purpose, including Streptococcus thermophilus, and Lactobacillus delbrueckii spp. bulgaricus bacteria were assayed by a viable count method. Different available commercial yogurts were purchased from the local market; among these, six were selected for assay. Samples were named as Nestle Podina Raita (NPR), Nestle Smooth Yogrut (NSY), Nestle Karachi Khase (NKK), Nestle Zeera Podina (NZR), Nestle Fruit Yogrut (NFY), and National Original Yogrut (NOY). From results, it was observed that NOY has the highest mean count i.e. 12.08 ± 0.25 log10 CFU/ml and 11.02 ± 0.13 log10 CFU/ml for S.thermophilus and L.bulgaricus, respectively. Titratable acidity was highest in NOY (0.93 %) with mean viable LAB counts were found to be 11.26 ± 0.24 and 10.61 ± 0.12 for lactobacillus bulgaricus and streptococcus thermophilus, respectively.