*2.6. Microbiological Analysis*

Yogurts were evaluated for microbiological analysis according to the method described by Arancibia et al. [29]. Aliquots of approximately 10.0 ± 0.2 g were weighed and transferred to sterile polyethylene bags (Sterilin, Stone, UK) with 90 mL of 0.1% (*w*/*v*) sterile peptone water (Oxoid, Unipath Ltd., Basingstoke, UK) and homogenized for 1 min medium speed in a Stomacher (Colworth 400, Seward, UK) at room temperature. Then, appropriate dilutions were prepared for the following bacteriological determinations: (i) *Streptococcus thermophilus*, on spread plates of ESTY agar + lactose (0.5%) (Pronadisa, Spain) and (ii) *Lactobacillus delbruckii* sp. *bulgaricus*, on spread plates of MRS Agar (Pronadisa, Spain) + tween 80 (0.1%) (Sigma-Aldrich, Darmstadt, Germany) + Cysteine (0.05%) (Sigma-Aldrich), both incubated at 42 ◦C for 24 h in an anaerobic jar (Oxoid), (iii) *Enterobacteriaceae*, on pour double-layered plates of Violet Red Bile Glucose Agar—VRBG (Oxoid), incubated at 30 ◦C for 48 h, and (iv) molds and yeasts on spread plates of potato dextrose agar (Scharlab, Spain) incubated at 25 ◦C for 72 h. These analyses were carried out on the day the yogurts were prepared to confirm that a suitable product was obtained. All determinations were conducted in duplicate.
