Table 4.
Viable cell count, pH, and acidity of rice flour that included Lactobacillus plantarum CGKW3 by a spray-drying process

Samples1)	Viable cell count		pH	Acidity(%)
	log CFU/g	% 2)
	Non	-			-	6.78±0.02a	ND4)
S10	5.78±0.24d3)	60.02±2.53d	4.04±0.01c	0.72±0.01a
S20	6.38±0.09c	66.25±0.97c	4.04±0.00c	0.56±0.04b
S30	6.69±0.18b	69.47±1.90b	4.05±0.01c	0.42±0.01c
S50	7.11±0.15a	73.85±1.55a	4.11±0.01b	0.31±0.01d

on, spray-dried powder of 100% rice flour; S10, spray-dried powder of 10% rice flour included L. plantarum CGKW3; S20, spray-dried powder of 20% rice flour included L.CGKW3; S20, spray-dried powder of 20% rice flour included L. plantaruCGKW3; S20, spray-dried powder of 20% rice flour included L. plantarum CGKW3; S30, spray-dried powder of 30% rice flour included L. plantarum CGKW3; S50, spray-dried powder of 50% rice flour included L. plantarum CGKW3.
% of culture medium on L. plantarum CGKW3.
Means±SD (n=3) within each column (a-d) followed by the same letter are not significantly different (p<0.05).
Not detected