during which time the viability of the yogurt starter culture and probiotic bacteria was analysed weekly. P. jensenii 702 demonstrated the highest viability (108cfu/g) in all types of yogurt throughout the storage period,
during which time the viability of the yogurt starter culture and probiotic bacteria was analysed weekly. P. jensenii 702 demonstrated the highest viability (108cfu/g) in all types of yogurt throughout the storage period,