Growth association relationship between yeast as probiotioc organism and lactic
acid bacteria in fermented milks for their probiotic functions enrichment was
investigated. The survival and growth of yeast and lactic acid bacteria were monitored
over 3-weeks storage period. Specific counts, pH and sensory properties were
determined to evaluate the possible contribution of yeasts towards the products. The
yeast Saccharomyces cerevisiae was able to survive in yoghurt and in the other
products containing Lactobacillus acidophilus and/or Bifidobacterium bifidum. Yeast
grew well also in milk as a pure culture while its growth was sharply decreased with
increasing the storage period. The inclusion of yeast in fermented milk products
stimulated growth of both lactic acid bacteria and yeast-maximum counts, exceeding
9.8 and 6.6 log/ml respectively. pH values were slightly increased upon inclusion of
yeast with yoghurt starters and conversely they were slightly decreased in the
products containing L. acidophi/us and/or B. bifidum. Growth as:..ociation between
yeast and lactic acid bacteria contributed much for obtaining fermented milk products
with good sensory qualities.