Growth and viability of yogurt starter organisms in honey-sweetened skimmed milk

Lactic acid bacteria (LAB): Streptococcus thermophilus TA 040 and Lactobacillus delbrueckii spp. bulgaricus Lb 340, were cultured in reconstituted (10%, w/v) skimmed milk with 5 or 10% (w/v) polyfloralor unifloral honey. Inoculated samples were incubated aerobically at 42°C until milk coagulation. Samples were collected at 2 h intervals and examined for biomass and pH changes. Cell viability and post-acidifying activity of both strains during 28 days of storage at 4°C were also measured. A higher increase (