Table 1
Changes in the viable cell counts of the Schizandra chinensis extract during lactic acid fermentation by L. plantarum EJ2014 in the presence of YE and MSG (CFU/mL)

Group	Viable cell count
	Fermentation time (days)
	0	1	2	3
Control	3.0×107	2.8×107	4.0×107	8.1×108
MSG	3.0×107	4.4×108	8.3×108	6.4×108
YE	3.0×107	2.0×107	5.9×108	4.2×108
M+Y1)	3.0×107	1.5×109	2.2×109	1.4×109

M+Y, omija extract fortified with 2% MSG and 0.5% YE.