Table 1. Experimental design and sample treatment

Treatment	Group (μL)
	NC	DC	SC	DYG	DYL
DSS (2.5%)	−	+	+	+	+
DW	300	300	−	−	−
Sulfasalazine (250 mg/L)	−	−	300	−	−
Yogurt sample	−	−	−	300	300
Fermentation temperature (°C)	−	−	−	37	22

NC, normal control; DC, DSS, negative control; SC, DSS group with sulfasalazine (250 mg/L), positive control; DYG, DSS group with yogurt fermented at general temperature (37°C); DYL, DSS group with yogurt fermented at low temperature (22°C); DSS, dextran sodium sulfate; DW, distilled water.