Table 2.

Changes of the pH value and the viable cells of lactic acid bacteria in yogurt fermentation.

	Initial Fermentation	Final Fermentation
	(Means ± SD)	(Means ± SD)
Control	6.49	4.5 (4 h 31 min) *
pH	5.23 × 106 ± 0.98	1.68 × 109 ± 1.06
S. thermophilus L. bulgaricus subsp. bulgaricus	4.83 × 106 ± 1.71	9.17 × 108 ± 0.65
Non-viable L. johnsonii JNU3402 (108) pH	6.52	4.5 (4 h 27 min) *
S. thermophilus	5.07 × 106 ± 1.11	1.71 × 109 ± 0.82
L. bulgaricus subsp. bulgaricus	4.65 × 106 ± 1.62	9.26 × 108 ± 2.95
Non-viable L. johnsonii JNU3402 (109)	6.54	4.5 (4 h 24 min) *
pH	5.16 × 106 ± 1.18	1.37 × 109 ± 0.65
S. thermophilus L. bulgaricus subsp. bulgaricus	4.37 × 106 ± 0.95	1.19 × 109 ± 0.46

* Fermentation time to reach pH 4.5.