. 2016 Sep 29;5(3):525–537. doi: 10.1002/fsn3.427

Table 3.

Changes in counts of S. thermophilus and L. delbrueckii ssp. bulgaricus (log CFU/mL) of the yogurts prepared by different combination of local starter cultures during storage at 4°C

Treatment	S. thermophilus					L. delbrueckii ssp. bulgaricus
	Storage period (day)					Storage period (day)
	1	7	14	21	28	1	7	14	21	28
A (control)	9.55^abA ± 0.85	9.09^abcdA ± 0.19	9.38^aA ± 0.12	8.29^deB ± 0.21	9.37^aA ± 0.47	9.44^abcdAB ± 0.01	9.75^abA ± 0.32	8.31^eC ± 0.23	8.60^bBCc ± 0.34	7.38^fD ± 0.12
B	9.28^abcA ± 0.02	9.03^abcdA ± 0.46	8.82^abcdA ± 0.31	8.64^bcdA ± 0.36	7.80^deB ± 0.28	9.29^abcdA ± 0.02	9.08^bcdA ± 0.08	8.99^Aabcd ± 0.25	9.35^aA ± 0.24	8.47^cdA ± 1.10
C	8.44^efgA ± 0.56	7.91^eA ± 0.10	7.92^efA ± 0.16	8.16^defB ± 0.45	7.81^deA ± 0.11	9.20^abcdA ± 0.07	8.96^cdA ± 29/0	8.10^eB ± 0.04	8.98^abA ± 0	7.60^efB ± 0.42
D	8.63^cdefgAB ± 0	8.10^cdeBC ± 0	8.47^bcdeA ± 0.26	9.06^abcA ± 0.08	7.34^eD ± 0.36	9.82^aA ± 0.09	8.73^cdC ± 0.05	8.73^abcdeB ± 0.09	9.21^aA ± 0.25	7.40^fD ± 0.14
E	8.66^cdefgB ± 0.26	8.50^cdeB ± 0.28	9.89^abcA ± 0.07	9.16^abA ± 0.90	8.40^cdB ± 0.14	9.18^abcdA ± 0.48	9.06^bcdA ± 0.78	8.88^abcdeA ± 0.41	9.08^abA ± 0.30	8.74^bcdA ± 0.58
F	9.16^abcdA ± 0.43	8.50^cdeAB ± 0.28	8.17^defB ± 0	8.78^abcdAB ± 0.16	8.95^abcA ± 0.26	8.82^abcdA ± 0.34	8.72^cdA ± 0.45	8.66^bcdeA ± 0.61	8.94^abA ± 14/0	8.77^bcdA ± 0.24
G	7.98^gA ± 0.13	7.95^eA ± 0.18	7.90^gA ± 0	8.47^cdeA ± 0.67	8.38^cdA ± 0.12	8.65^cdAB ± 0.14	8.69^cdAB ± 0.15	8.51^deB ± 0.04	8.52^bcB ± 0.25	8.88^bcdA ± 0.24
H	9.73^aA ± 0.56	9.66^aAB ± 0.37	8.74^abcdC ± 0.22	8.56^cdC ± 0.40	9.96^abcBC ± 0.87	9.10^abcdAB ± 0.58	10.00^aA ± 0.23	9.11^abcdAB ± 0.34	8.92^abB ± 0.26	9.09^abAB ± 0.23
I	9.16^abcdA ± 0.37	9.52^abA ± 0.31	9.18^aA ± 0.05	9.31^aA ± 0.01	9.00^abcA ± 0.91	9.11^abcdA ± 0.31	9.41^abcA ± 0.65	9.22^abcA ± 0.71	9.20^aA ± 0.03	9.19^abA ± 0.56
J	9.67^aA ± 0.56	9.19^abcdA ± 0.24	9.32^aAB ± 0.70	9.05^abcA ± 0.30	9.20^aA ± 0.06	9.70^abA ± 0.60	9.43^abcA ± 0.58	9.38^aA ± 0.60	7.69 ^dB ± 0.90	8.16^deB ± 0.22
K	8.40^fgB ± 0.06	9.25^abcA ± 0.34	9.38^aA ± 0.24	9.20^abA ± 0.22	9.27^aA ± 0.19	9.47^abcdA ± 0.08	9.06^bcdB ± 0.92	9.38^aAB ± 0.46	9.36^aAB ± 0.33	9.27^aAB ± 0.24
L	8.91^bcdefB ± 0.18	9.55^abA ± 0.42	9.06^abAB ± 0.02	9.02^abcAB ± 017	8.77^abB ± 0.16	9.59^abcA ± 0.46	9.41^abcA ± 0.60	8.99^abcdA ± 0.43	8.84^abA ± 0.35	8.60^bcdA ± 0.49
M	9.29^abcA ± 0.55	8.96^bcdA ± 0.28	9.16^aA ± 0.59	8.74^abcdA ± 0.20	8.61^abcdA ± 0	9.26^abcdA ± 0.89	8.98^cdA ± 0.44	8.99^abcdA ± 0.12	8.79^abA ± 0.23	9.20^aA ± 0.38

Presented values are the means of three replicate trials (±SD). For details of samples, see Table 1. Means in the same column with different lowercase alphabets are significantly different (p < .05) for each type of yogurt. Means in the same row with different uppercase alphabets are significantly different (p < .05) for a particular day of storage.