yogurt (food) — Ingredient · Foodgeist

Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.

yogurt (food) — Ingredient · Foodgeist

Safety thresholds

Staphylococcus aureus and Salmonella → absent → for both yogurt types

“Staphylococcus aureus and Salmonella were absent for both yogurt types.”

yeast and moulds → detected and increased → with storage time up to day 10 and thereafter decreased for both yogurt types

“Yeast and moulds were detected and increased with storage time up to day 10 and thereafter decreased for both yogurt types.”

coliforms and fecal coliforms → detected → only in cow yogurt and then disappeared after day 5 of storage

“Coliforms and fecal coliforms were only detected in cow yogurt and then disappeared after day 5 of storage.”

Lactobacillus spp. and Streptococcus spp. → were the main fermentative organisms → in both yogurt types

“Lactobacillus spp. and Streptococcus spp. were the main fermentative organisms in both yogurt types.”

yogurt → free from → coliform bacteria

“In addition, the results indicated that coliform bacteria were not found during the storage time.”

bacterial isolates → were inoculated into → plain, 0% fat Greek yogurt (pH 4.35 to 4.65)

“Before testing, isolates were inoculated into plain, 0% fat Greek yogurt (pH 4.35 to 4.65), followed by a 12-h hold period at 4 ± 1°C.”

coliforms, Enterobacteriaceae, and gram-negative bacteria → survived → in the low pH environment of Greek yogurt

“The goal of this study was to (1) provide information on the survival of a diverse set of bacterial hygiene indicators in the low pH environment of Greek yogurt”

Greek yogurt → fermented with → probiotic LAB

EHEC reduction: more effective

“Overall, the population of enterohaemorrhagic Escherichia coli (EHEC) was more effectively reduced in Greek yogurt fermented with probiotic LAB than in commercial Greek yogurt during storage at 4, 10, and 25 °C.”

fermenting yogurt with ZFM55 → significantly altered → beta diversity of the gut microbiota

“The results showed that fermenting yogurt with ZFM55 significantly altered the beta diversity of the gut microbiota.”