Le yaourt, dans sa zone d'origine qui est la péninsule balkanique, était préparé avec du lait de chèvre et à l'aide de cultures naturelles. Les recherches de Grigoroff [1] et de Kuntze [2], conduites au début de ce siècle, ainsi que les recherches successives de Orla-Jensen [3], nous ont indiqué que les ferments lactiques de telles cultures étaient représentés par Lactobacillus jugurti et Lactobacillus bulgaricus. Cependant Metchnikoff indiqua que le produit original était principalement obtenu avec des lactobacilles du type bulgaricus.
AbstractmAn impedometric method for estimating the microbial load of ready-to-use vegetables, either inoculated or not inoculated with antimicrobial-producing lactic acid bacteria, was investigated. The correlation (R 2 ) between total mesophilic bacteria (log cfu/g) and time to detection was 0.889. A discrepancy was observed for the impedometric measurement of low coliforms counts, particularly in samples inoculated with lactic acid bacteria and stored at 8°C for 6 days. Time to detection for the two groups of microorganisms was less than 11 h.
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