Table 4.

Effect of cold storage on the cell viability of four types of fermented kale juices (unit: CFU/mL)

Time (week)	Lactobacillus acidophilus IFO 3025	Lactobacillus brevis FSB-1	Lactobacillus casei KCTC 12452	Lactobacillus plantarum KCTC 3104
1	6.8×109	2.9×108	5.0×108	1.8×108
2	2.3×108	3.5×108	2.9×108	5.2×108
3	1.5×108	1.8×108	2.4×108	3.3×108
4	1.9×108	1.5×108	2.6×108	6.7×108