Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt - A review

Probiotics are non-pathogenic microorganisms mostly of\ud human origin which, when administered in adequate amounts, confer\ud a health benefit on the host and are able to prevent or improve some\ud diseases (Fric, 2007). Following recommendations of a FAO/WHO\ud working group on the evaluation of probiotics in food (2002), the\ud suggested definition of probiotics is ‘live microorganisms which when\ud administered in adequate amounts confer a health benefit on the\ud host’