Effect of refrigerated storage temperature on the viability of probiotic micro‐organisms in yogurt

The effect of refrigerated storage temperature was studied at 2, 5 and 8°C on the viability of probiotics in ABY ( Lactobacillus acidophilus, Bifidobacterium lactis BB‐12 and yogurt bacteria. Bulgaricus , i.e. Streptococcus thermophilus and Lactobacillus delbrueckii ssp. Bulgaricus ) probiotic yogurt. The study was carried out during a 20‐day refrigerated storage period to identify the best storage temperature(s). Also, the viability change of the probiotic micro‐organisms was analysed at 5‐day intervals throughout the refrigerated storage period. After 20 days, storage at 2°C resulted in the highest viability of L. acidophilus , whereas for Bifidobacterium lactis the highest viability was obtained when yogurt was stored at 8°C.