Table 5. Changes in pH, titratable acidity, and total cell counts of
L. paracasei
JSRL18-60 in fermented yogurt during storage at 4°C for 10 days
Storage period (days)
0
5
10
L. paracasei
JSRL18-60 (log CFU/mL)
9.94±0.05
1)
b2)
9.32±0.75
a
9.36±0.01
a
pH
4.48±0.02
c
4.38±0.01
a
4.41±0.02
b
Titratable acidity (%)
0.89±0.02
a
1.01±0.02
b
0.98±0.01
b
Value are means±SD of triplicate determinations.
Means within each column with no common superscripts are significantly different (p<0.05).