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

(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

YF 1 % : YF-L812 (Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus) 1.0 %

ALH 1 % : ALH (Lactobacillus sakei ALI033) 1.0 %

Control : YF-L812 0.3 % + ALH (Lactobacillus sakei ALI033) 0.7 %