@article{Lengyelova_Kozelová_Trstenovičová_Pinterová_2010, title={Comparison of occurence lactic acid bacteria in chosen yogurts}, volume={4}, url={https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/31}, DOI={10.5219/31}, abstractNote={<p>The yogurt is healthy food, which contains at least 100 million cultures per gram. Probiotic bacteria have been proven to reduce the effects of some gastrointestinal problems, probiotics can greatly reduce lactose intolerance, have also been proven to prevent colon cancers, there are also a natural immune system booster.<strong> </strong>In our research we detected numbers of lactid acid bacteria in yogurts in slovak market. There were classical yogurts, yogurts with probiotics, yogurts with fat and non fat. We numbered lactid acid bacteria from and after expiration, in agars MRS and Lee´s. In examined yogurts we detected from expiration from 78.10<sup>7</sup>  to 169.10<sup>7</sup>  and after expiration from 59.10<sup>7</sup> to 133.10<sup>7 </sup>lactic acid bacteria in 1 ml of yogurt. In agreement with Food Codex of SR (2010) of rules all these yogurts satisfy number of lactid acid bacteria.</p>}, number={4}, journal={Potravinarstvo Slovak Journal of Food Sciences}, author={Lengyelova, Libuša and Kozelová, Dagmar and Trstenovičová, Ľudmila and Pinterová, Silvia}, year={2010}, month={Nov.}, pages={38–43} }