Table 3. Changes of pH, titratable acidity, and count of lactic acid bacteria in yogurt fortified with red ginseng extract during storage at 4℃

Samples 1 d 6 d 15 d 22 d 31 d
pH Control1) 4.43±0.01aE 4.35±0.01aD 4.25±0.01aC 4.18±0.01aB 4.15±0.01aA
RGY0.5 4.44±0.01bE 4.32±0.01bD 4.24±0.01bC 4.24±0.00bB 4.20±0.01bA
RGY1 4.44±0.01cE 4.35±0.01cD 4.29±0.01cC 4.28±0.01cB 4.25±0.01cA
RGY1.5 4.43±0.01dE 4.36±0.01dD 4.31±0.00dC 4.32±0.01dB 4.28±0.01dA
RGY2 4.46±0.01dE 4.36±0.01dD 4.31±0.01dC 4.29±0.01dB 4.29±0.01dA
Titratable acidity (%) Control 0.88±0.01aA 0.98±0.01aB 1.11±0.03aC 1.18±0.01aD 1.12±0.01aC
RGY0.5 0.96±0.01aA 0.92±0.01aB 1.09±0.01aC 1.16±0.01aD 1.12±0.01aC
RGY1 0.92±0.01aA 1.00±0.01aB 1.13±0.01aC 1.13±0.01aD 1.12±0.01aC
RGY1.5 0.93±0.01aA 1.02±0.01aB 1.11±0.01aC 1.13±0.01aD 1.10±0.03aC
RGY2 0.98±0.00bA 1.03±0.01bB 1.14±0.02bC 1.12±0.01bD 1.10±0.01bC
L. acidophilus (Log CFU/mL) Control 9.04±0.01abD 8.49±0.37abA 8.93±0.02abB 9.15±0.02abC 9.04±0.04abB
RGY0.5 9.49±0.04cD 8.84±0.04cA 8.86±0.04cB 9.14±0.06cC 8.89±0.04cB
RGY1 9.11±0.02bcD 8.83±0.08bcA 9.08±0.03bcB 8.98±0.13bcC 8.91±0.03bcB
RGY1.5 9.16±0.05abD 8.74±0.07abA 8.94±0.05abB 9.01±0.04abC 8.93±0.05abB
RGY2 9.05±0.09aD 8.63±0.07aA 8.99±0.05aB 8.90±0.07aC 8.84±0.03aB
S. thermophilus (Log CFU/mL) Control 9.00±0.02aD 8.94±0.01aC 8.83±0.05aA 8.81±0.12aB 8.76±0.05aA
RGY0.5 9.30±0.05cD 9.12±0.03cC 8.81±0.03cA 9.21±0.03cB 9.04±0.03cA
RGY1 9.20±0.03cD 9.14±0.02cC 9.04±0.03cA 9.05±0.07cB 9.01±0.03cA
RGY1.5 9.13±0.02bD 9.12±0.02bC 8.90±0.17bA 9.06±0.11bB 8.94±0.05bA
RGY2 9.10±0.01bD 9.07±0.02bC 8.94±0.07bA 8.89±0.05bB 8.94±0.03bA