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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 %