August 12/Agriculture Week -- "This study investigated the viability of probiotic (Lactobacillus acidophilus LA5, Lactobacillus rhamnosus LBA and Bifidobacterium animalis subsp. lactis BL-04) in milk fermented with Lactobacillus delbrueckii subsp. bulgaricus LB340 and Streptococcus thermophilus TAO (yogurt - Y)," scientists writing in the International Journal of Dairy Technology report.
"Each probiotic strain was grown separately in co-culture with Y and in blends of different combinations," wrote D.M. Saccaro and colleagues, University of Sao Paulo.