Fig. 4From: 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 storage at 4 °C for 28 days. YF 1 %, YF-L812 (Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus) 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 %. All values are expressed as mean ± SD of triplicate determinationsBack to article page