Lactic acid bacteria evolution (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) from two Romanian fermented dairy products (yoghurt and sana) was followed in tree stages of storage during shelf-life: in first day of storage after processing; in the middle of storage period and in the last day of storage period.
An important decrease of lactic acid bacteria was observed to storage during shelf-life. This indicates a low stability of starter culture, viable germs being inhibited by other micro-organisms development (first Enterobacteriaceae then yeast and molds)
