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

Table 4.

Changes in EPS content (g/100 g) during storage of the yogurts prepared by different combination of local starter cultures during storage at 4°C

Treatment	Storage period (day)
Treatment	1	7	14	21	28
A (control)	47.20^aA ± 5.09	26.00^cB ± 7.48	17.20^dceB ± 3.95	12.70^efB ± 7.90	12.20^efgB ± 5.93
B	13.20^cdB ± 2.82	12.80^edfB ± 3.17	16.40^cdeB ± 1.13	15.06^efA ± 2.54	50.20^aA ± 5.93
C	8.53^cdB ± 0.84	13.20^edfB ± 1.69	20.00^dceA ± 4.52	11.00^efB ± 1.97	6.80^fgB ± 2.11
D	44.40^aA ± 2.26	18.33^cdefB ± 5.77	15.30^cdeB ± 2.40	16.80^deB ± 3.93	10.00^efgB ± 4.09
E	49.20^aA ± 5.09	37.60^bB ± 2.26	25.00^bcC ± 3.39	13.40^efD ± 4.24	10.00^efgD ± 1.28
F	41.00^aA ± 4.24	14.93^cdefB ± 3.95	13.00^edB ± 6.48	13.13^efB ± 3.93	9.40^efgB ± 1.97
G	8.88^cdC ± 1.28	20.73^cdeB ± 4.24	34.40^bA ± 3.11	12.85^efC ± 4.24	12.75^defgC ± 3.47
H	6.50^dD ± 2.01	15.00^cdefDC ± 1.41	25.50^bcBA ± 4.36	34.00^cA ± 1.41	22.50^cdBC ± 3.10
I	6.25^dC ± 1.06	9.40^efC ± 2.28	10.00^eBC ± 2.54	26.20^cdA ± 5.61	22.60^cdBA ± 3.80
J	9.00^cdB ± 1.90	14.20^efdB ± 2.82	34.17^bA ± 7.43	5.10^fB ± 2.10	4.70^gB ± 2.40
K	31.60^bA ± 3.39	18.30^cdefB ± 1.97	14.60^cdeBC ± 3.67	11.70^efBC ± 5.93	8.30^fgC ± 1.98
L	9.26^cdB ± 4.92	12.80^edfB ± 2.22	51.60^aA ± 5.50	18.53^deB ± 4.34	15.10^defB ± 9.10
M	42.60^aA ± 4.24	22.66^cdB ± 12.21	15.60^dceB ± 1.41	14.40^efB ± 2.26	10.50^efgB ± 3.95

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.