Table 4. Lactic acid bacteria counts (Log CFU/g) during storage of yogurt added with green olive
Storage period (d)
GY0
GY1
GY3
GY5
1
9.38±0.80
Aa
9.18±1.32
Aa
9.00±0.98
Aa
8.95±0.37
Aa
5
9.33±0.29
Aa
9.13±0.53
Aa
8.95±1.37
Aa
8.94±0.57
Aa
10
9.15±0.12
Aa
8.74±0.30
Aab
8.64±0.17
Aab
8.55±0.15
Ab
15
8.65±0.03
Ba
7.82±0.24
Bb
7.72±0.02
Bb
7.69±0.20
Bb