Here, a Polish author uses "logarithmic order:"
The objective of the study was to determine the survivability of an Lactobacillus casei KNE-1 probiotic strain in the banana-milk drink (3:2), stored at temperature of 10 deg C for 32 days, depending on the added prebiotics: oligofructose (0.5 percent) and inulin with sucrose (totally 0.5 percent). It was found that while the drink fermented, the count bacteria in the drink increased by 3 logarithmic orders in the drink with oligofructose added, and by 7 logarithmic orders in the drink with inulin and sucrose added. And during storing, the cell count of the examined strain decreased by 4 logarithmic orders in the drink with oligofructose added, whereas the cell count of this strain decreased by 1 logarithmic order in the drink with the addition inulin
http://agris.fao.org/agris-search/search.do?recordID=PL20080...I would go with this answer, Tabor.