Fig. 3From: Quality and storage characteristics of yogurt containing Lacobacillus sakei ALI033 and cinnamon ethanol extractChanges in pH (a) and titration acidity (b) of yogurt made with lactic acid bacteria isolated from kimchi and cinnamon ethanol extract during fermentation at 40 °C for 8 h. YF 1 %, YF-L812 (Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus) 1.0 %; ALH 1 %, ALH (Lactobacillus sakei ALI033) 1.0 %; Control, YF-L812 0.3 % plus ALH (Lactobacillus sakei ALI033) 0.7 %; 0.02 %, Control plus Cinnnamon ethanol extract 0.02 %; 0.05 %, Control plus Cinnnamon ethanol extract 0.05 %; 0.10 %, Control plus Cinnnamon ethanol extract 0.10 %; 0.15 %, Control plus Cinnnamon ethanol extract 0.15 %; 0.20 %, Control plus Cinnnamon ethanol extract 0.20 %; 0.50 %, Control plus Cinnnamon ethanol extract 0.50 %; 1.00 %, Control plus Cinnnamon ethanol extract 1.00 %. All values are expressed as mean ± SD of triplicate determinationsBack to article page