Table 1. Composition of lactic acid bacteria (LAB) strains in the control and functional starter cultures used in this study

Control	Functional starter
Bifidobacterium longum1)	Bifidobacterium longum1)
Lactobacillus casei1)	Lactobacillus casei1)
Lactobacillus plantarum1)	Lactobacillus plantarum1)
Lactobacillus acidophilus1)	Lactobacillus acidophilus1)
Lactobacillus bulgaricus1)	Lactobacillus bulgaricus1)
Lactobacillus fermentum1)	Lactobacillus fermentum1)
Lactobacillus reuteri1)	Lactobacillus reuteri1)
Streptococcus thermophilus1)	Streptococcus thermophilus1)
Lactococcus lactis ssp. lactis1)	Lactococcus lactis ssp. lactis1)
Lactococcus lactis ssp. cremoris1)	Lactococcus lactis ssp. cremoris1)
Lactococcus lactis ssp. lactis biovar. diacethylactis1)	Lactococcus lactis ssp. lactis biovar. diacethylactis1)
Saccharomyces cerevisiae1)	Lactobacillus acidophilus KCNU2)
	Lactobacillus brevis Bmb63)

Strains were provided by Samik Dairy & Food Co. Ltd, Seoul, Korea.
Lactobacillus acidophilus KCNU was obtained from Korean Culture Center of Microorganisms, KCCM10753P.
Lactobacillus brevis Bmb6 was obtained from Chonnam National University (Shin, 2017).