Table 4
Changes in viable cell counts of yogurt made with lactic acid bacteria isolated from kimchi and cinnamon ethanol extract during storage at 4 °C for 28 days

(CFU/mL)
Ingredients		Storage time (days)
		0	7	14	21	28
YF 1 %		4.3 × 109	6.3 × 109	9.3 × 109	1.5 × 1010	3.2 × 1010
Control		4.4 × 109	5.3 × 109	7.6 × 109	8.8 × 109	9.8 × 109
Cinnnamon ethanol extract	0.02 %	4.4 × 109	5.2 × 109	7.6 × 109	8.8 × 109	9.6 × 109
	0.05 %	4.3 × 109	5.3 × 109	7.6 × 109	8.7 × 109	9.6 × 109
	0.10 %	4.4 × 109	5.1 × 109	7.5 × 109	8.7 × 109	9.5 × 109
	0.15 %	4.4 × 109	5.2 × 109	7.4 × 109	8.6 × 109	9.5 × 109
	0.20 %	4.3 × 109	5.2 × 109	7.5 × 109	8.7 × 109	9.4 × 109