Abstract: Nutrtion and health protection of active yoghurt are assayed by the total active probiotics species involved. In this study, a new method was suggested for simultaneous and accurate counting of the total Probiotics species by anaylzing the colony characteristics and mycelial morphology of all Lactobacillus species of active yoghury in the BBL flat culture medium, namely: Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Bifidobacteria, Lactobacillus rhamnosus GG and Lactobacillus casei. The growth activity of different probiotics species can be directly observed and quickly judged for good or poor quality and high or low activity in the active yoghurt, so as to simplify the prolix procedure of the traditional method in using different specific culture medium to count different probiotics species.

Key words: active yoghurt, probiotics, colony characteristics, mycelial morphology, colony-counting