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Table 2 Changes in viable cell counts of yogurt made with lactic acid bacteria isolated from kimchi and cinnamon ethanol extract during fermentation at 40 °C for 8 h

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

(CFU/mL)

Ingredients

Fermentation time (h)

0

2

4

6

8

YF 1 %

5.3 × 106

7.8 × 107

6.3 × 108

4.3 × 109

2.3 × 1010

ALH 1 %

5.0 × 106

6.2 × 106

7.8 × 106

8.3 × 106

4.6 × 107

Control

5.1 × 106

7.6 × 107

6.2 × 108

4.2 × 109

2.2 × 1010

Cinnnamon ethanol extract

0.02 %

5.1 × 106

7.7 × 107

6.1 × 108

4.3 × 109

2.1 × 1010

0.05 %

5.0 × 106

7.5 × 107

6.0 × 108

4.1 × 109

2.0 × 1010

0.10 %

5.1 × 106

7.6 × 107

6.1 × 108

4.4 × 109

2.3 × 1010

0.15 %

5.0 × 106

7.5 × 107

6.1 × 108

4.2 × 109

2.3 × 1010

0.20 %

5.0 × 106

7.5 × 107

6.2 × 108

4.2 × 109

2.2 × 1010

0.50 %

5.0 × 106

7.5 × 107

6.0 × 108

4.1 × 109

2.0 × 1010

1.00 %

4.9 × 106

7.3 × 107

5.9 × 108

3.8 × 109

1.8 × 1010

  1. YF 1 % : YF-L812 (Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus) 1.0 %
  2. ALH 1 % : ALH (Lactobacillus sakei ALI033) 1.0 %
  3. Control : YF-L812 0.3 % + ALH (Lactobacillus sakei ALI033) 0.7 %