Table 5. Changes of viable cell count of yogurt supplemented with brown rice, germinated brown rice, or saccharified germinated brown rice during fermentation of yogurt at 37℃ (Log No. (CFU/mL))

Incubation (h)	Con	BR1	BR2	GBR1	GBR2	SGBR1	SGBR2
0	7.77±0.01^c	7.81±0.02^e	7.78±0.03^d	7.71±0.07^c	7.68±0.01^c	7.69±0.03^c	7.78±0.03^d
3	8.20±0.02^ab	8.24±0.01^a	8.23±0.01^a	8.00±0.02^b	8.08±0.05^a	7.98±0.06^b	8.07±0.01^b
6	8.15±0.07^b	8.04±0.01^d	8.02±0.01^b	8.18±0.05^a	8.07±0.04^ab	8.17±0.00^a	8.29±0.06^a
9	8.13±0.02^b	8.10±0.01^c	8.01±0.03^b	8.17±0.05^a	8.13±0.02^a	8.08±0.00^a	8.03±0.01^b
12	8.25±0.04^a	8.16±0.01^b	7.89±0.01^c	8.16±0.02^a	7.99±0.03^b	8.09±0.04^a	7.90±0.04^c