Table 7 Total psychrophilic bacteria counts of the treated low-fat yogurt incorporated with or without Phycocyanin and phycoerythrin during 28 days at 4 °C, and 8 °C.

(C)

2.9166 ± 0.0145(a, A)

3.096 ± 0.014(a, B)

3.360 ± 0.005(a, C)

4.110 ± 0.015(a, D)

4.186 ± 0.008(a, E)

4.373 ± 0.003(a, F)

(+ PE)

2.886 ± 0.008 (a, A)

2.976 ± 0.003(b, A)

3.180 ± 0.017(bc, B)

3.386 ± 0.003(b, C)

3.663 ± 0.029(b, D)

3.746 ± 0.031(b, D)

(+ PC)

2.903 ± 0.023 (a, A)

2.993 ± 0.014(b, B)

3.230 ± 0.005(b, C)

3.393 ± 0.003(b, D)

3.710 ± 0.026(b, E)

3.850 ± 0.020(c, F)

(PE + PC)

2.880 ± 0.015 (a, A)

2.953 ± 0.013(b, A)

3.143 ± 0.012(c, B)

3.260 ± 0.005(c, C)

3.433 ± 0.014(c, D)

3.660 ± 0.030(b, E)

(C)

2.916 ± 0.014(a, A)

3.376 ± 0.008(a, B)

3.906 ± 0.008(a, C)

4.380 ± 0.005(a, D)

4.770 ± 0.015(a, E)

5.380 ± 0.005(a, F)

(+ PE)

2.886 ± 0.008(a, A)

3.170 ± 0.005(b, B)

3.373 ± 0.006(b, C)

3.806 ± 0.026(bc, D)

4.243 ± 0.008(b, E)

4.813 ± 0.028(b, F)

(+ PC)

2.903 ± 0.023(a, A)

3.203 ± 0.013(b, B)

3.383 ± 0.006(b, C)

3.833 ± 0.021(b, D)

4.256 ± 0.003(b, E)

4.856 ± 0.020(c, F)

(PE + PC)

2.880 ± 0.015(a, A)

3.013 ± 0.012(c, B)

3.353 ± 0.003(b, C)

3.743 ± 0.017(c, D)

4.133 ± 0.006(c, E)

4.680 ± 0.040(b, F)