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Fig. 3 | Journal of Animal Science and Technology

Fig. 3

From: Quality and storage characteristics of yogurt containing Lacobacillus sakei ALI033 and cinnamon ethanol extract

Fig. 3

Changes 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 determinations

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