This document specifies a method for the enumeration of the characteristic microorganisms Lactobacillus delbrueckii subsp. bulgaricus (in short: L.bulgaricus) and Streptococcus thermophilus (in short: S.thermophilus) by means of the colony-count technique.

The method is applicable to yoghurts (for the definition see CXS243 2003[7]).

The colony-count technique (pour plates) is suitable for, but not limited to, the enumeration of L.bulgaricus and S.thermophilus in test samples with a minimum of 10colonies counted on a plate. This corresponds to a level of the characteristic microorganisms L.bulgaricus and S.thermophilus that is expected to be higher than 100cfu/g.

The colony-count technique (spread plates) is suitable for, but not limited to, the enumeration of L.bulgaricus and S.thermophilus in test samples with a minimum of 10colonies counted on a plate. This corresponds to a level of the characteristic microorganisms L.bulgaricus and S.thermophilus that is expected to be higher than 1000cfu/g.

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