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Table 1 Viable counts (Log CFU/g) of probiotic bacteria in different treatments during storage time

From: Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurt

CSP (weight%)

0%

1%

3%

5%

Day

1

11

21

1

11

21

1

11

21

1

11

21

PB

8.58.13 ± 0.01cA

8.90 ± 0.09bA

9.15 ± 0.08bB

9.13 ± 0.04aC

9.13 ± 0.03aC

9.05 ± 0.01bA

9.18 ± 0.06aC

9.03 ± 0.07 bB

9.13 ± 0.01bB

8.94 ± 0.01aB

9.18 ± 0.03aC

9.75 ± 0.02bC

PL

8.76 ± 0.08bA

8.95 ± 0.01bA

9.33 ± 0.08bA

9.23 ± 0.01bB

9.39 ± 0.02bB

9.63 ± 0.01cB

9.33 ± 0.01bC

9.41 ± 0.08 cC

9.70 ± 0.01aC

9.4 ± 0.06 bC

9.50 ± 0.07bC

9.75 ± 0.04bC

PBL

8.34 ± 0.02aA

8.20 ± 0.08aA

7.39 ± 0.03aA

8.70 ± 0.31aB

9.05 ± 0.09aC

8.32 ± 0.23aB

9.09 ± 0.11aC

8.43 ± 0.08 aB

9.15 ± 0.08bC

9.03 ± 0.06aC

9.15 ± 0.09aC

9.02 ± 0.01aC

  1. Different uppercase letters in the same row and lowercase letters in the same column on the same days indicate significant differences between different treatments (Tukey’s test p < 0.05)
  2. CSP (Coriander seed powder); PB: yogurt sample with Bifidobacterium bifidum; PL: yogurt sample Lactobacillus acidophilus; PBL: yogurt sample with Lactobacillus acidophilus and Bifidobacterium bifidum