The viable counts of S. thermophilus and L. bulgaricus decreased
at the end of storage; however, the addition of POE causes significant
changes in the populations of lactic acid bacteria compared to
the control (Table 2). LF-yogurts B (0.50%), C (0.75%) and D (1%) are
significantly different (p < 0.05) compared to the control for both
microorganisms; this effect can also be observed on most days
analyzed in yogurt A (0.25%).