Enumeration of Lactobacillus spp was carried out by aseptically mixing yogurt sample (1ml) with 9ml of buffered peptone water (Oxoid,UK). The sample was thoroughly mixed and serial dilutions were performed using peptone water as the diluents. Empty petri dishes were inoculated with 1ml of diluted yogurt, followed by the addition of 15ml melted (45˚C) MRS agar. The petri dishes were covered and the contents mixed thoroughly by gentle tilting and swirling. The petri dishes were inverted and incubated anaerobically (Revco Ultima) at 37˚C for 24-48 hours. Streptococci was enumerated by initially placing 15ml of melted (45˚C) M17 (Oxoid, UK) into a petri dish followed by cooling of agar to temperature to allow solidification. The agar was then inoculated by spreading the surface evenly with 0.1ml of diluted yogurt. The colonies formed were counted after 24-48 hour incubation at 37˚C. Viable microbial count was calculated as follows: