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Table 4 Changes in viable cell counts of yogurt made with lactic acid bacteria isolated from kimchi and cinnamon ethanol extract during storage at 4 °C for 28 days

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

(CFU/mL)

Ingredients

Storage time (days)

0

7

14

21

28

YF 1 %

4.3 × 109

6.3 × 109

9.3 × 109

1.5 × 1010

3.2 × 1010

Control

4.4 × 109

5.3 × 109

7.6 × 109

8.8 × 109

9.8 × 109

Cinnnamon ethanol extract

0.02 %

4.4 × 109

5.2 × 109

7.6 × 109

8.8 × 109

9.6 × 109

0.05 %

4.3 × 109

5.3 × 109

7.6 × 109

8.7 × 109

9.6 × 109

0.10 %

4.4 × 109

5.1 × 109

7.5 × 109

8.7 × 109

9.5 × 109

0.15 %

4.4 × 109

5.2 × 109

7.4 × 109

8.6 × 109

9.5 × 109

0.20 %

4.3 × 109

5.2 × 109

7.5 × 109

8.7 × 109

9.4 × 109

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