Table 2. Effect of yogurt fermented at low temperature (22°C) on organ weights (g)

Group¹	Liver	Spleen	Testis	Kidney	Colon
NC	0.97±0.04^a	0.07±0.00^b	0.19±0.01^a	0.34±0.02^a	0.15±0.02^c
DC	0.99±0.09^a	0.09±0.02^a	0.19±0.01^a	0.33±0.03^a	0.22±0.04^a
SC	0.95±0.04^a	0.08±0.01^ab	0.17±0.05^a	0.34±0.02^a	0.20±0.03^ab
DYG	0.94±0.06^a	0.07±0.01^b	0.20±0.01^a	0.33±0.02^a	0.17±0.03^bc
DYL	0.93±0.03^a	0.07±0.01^b	0.19±0.01^a	0.33±0.02^a	0.18±0.02^abc

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. Each value represents mean±SD (n=6).
Different letters (^{a, b,} or ^c) above the columns indicate significant difference between the five groups under low temperature (22°C) (p<0.05).