Viability of probiotic micro‐organisms (<i>Lactobacillus casei</i> Shirota and <i>Bifidobacterium animalis</i> subspp. <i>lactis</i>) in a milk‐based dessert with cranberry sauce

Abstract

The objective of this study was to evaluate the survival of two probiotic micro‐organisms, Lactobacillus casei Shirota and Bifidobacterium animalis subspp . lactis , in a milk‐based dessert (2.7% fat) with cranberry sauce added. B. lactis had a final concentration of 1.99 × 10 6 cfu/g after 21 days of study, with a logarithmic decrease of 8.87%. On other hand, L. casei Shirota had a final concentration of 2.05 × 10 7 cfu/g at the end of the same period, a logarithmic decrease of 8.41%. Statistical analysis showed that significant differences existed between both micro‐organisms and over various storage times, the more viable micro‐organism being L. casei Shirota , which decreased less than one logarithmic cycle after 21 days.