Occurrence of Lactobacillus spp. and Bacillus licheniformis in margarine with yoghurt.

Abstract

The microbiological analysis of thirty samples of commercially produced margarine with incorporated yoghurt was carried out. After the initial control, the other tests were runned after 26, 56, 88,116 and 157 days of refrigerated storage. Constitutive biota of yoghurt was not detected. Occurrence (100% of samples) of Lactobacillus spp. (Lactobacillus fermentum and Lactobacillus casei subsp. pseudoplantarum, being the first one slightly more numerous), and Bacillus licheniformis, which counts were mostly in a 103- 104ufc/g range, and only in 10% of the cases were < 103 ufc/g. Samples did not show signs of deterioration. Article calls upon about the convenience of developing a specific normative that clarifies the doubts about main microbiological hazards as well as the legal aspects regarding the product denomination.

Keywords

• bacillus licheniformis
• lactobacillus casei
• lactobacillus fermentum
• margarine
• yoghurt.