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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 %
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Journal of Animal Science and Technology

ISSN: 2055-0391