Evaluación de calidad microbiológica de yogures comercializados en la terminal de transferencia de víveres de Guayaquil.

Abstract

Yogurt is a sticky gel form made by microbial acidification of milk. Lactobacillus delbrueckii subsp bulgaricus and Streptococcus salivarus subsp thermophilus are involved in lactic acid fermentation, which must be in a 1:1 ratio for effective symbiotic activity. For the present research, since this product carries a microbial acidification, a microbiological analysis of the brands marketed in the grocery transfer market in the city of Guayaquil was carried out, in which 4 different brands of yogurt were analyzed for 7 days and to develop a sampling plan in which the yogurt samples were compared with the NTE INEN 2395 standard: 2011 in which it was determined that the yogurts did not comply with the standard because the market traders do not maintain adequate refrigeration for yogurts and also the strong odors of decomposition of other products contaminated the others.