Table 4.

Changes in lactic acid bacteria number during incubation of yogurt containing various amounts of aronia juice (log CFU/mL)

Incubation time (h)	Aronia juice (%)
	0	1	2	3
0	6.45±0.01nsA	6.46±0.01A	6.45±0.02A	6.46±0.01A
3	9.00±0.00aB	9.00±0.00aB	9.39±0.12bB	9.59±0.16bB
6	9.39±0.12aC	9.54±0.34abC	9.60±0.43bC	10.34±0.19cC
12	10.20±0.00aD	10.32±0.20abD	10.51±0.01bD	10.67±0.14cD
24	10.60±0.07aD	10.64±0.05abE	10.69±0.05abE	10.82±0.10bE

Data are presented as the mean±SD of three separate experiments.

Values with different letters within the same row (a–c) and the same column (A–E) are significantly different at P<0.05.

^nsNot significant.