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. 2016 Apr 25;58:16. doi: 10.1186/s40781-016-0098-0

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© Choi et al. 2016

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 4 — Changes 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 determinations