Table 2
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)
| Color value | Fermentation time (days) |
| 0 | 1 | 2 | 3 |
| Control | L | 22.24±0.11 | 26.71±0.15 | 26.13±0.10 | 25.86±0.04 |
| a | 22.38±0.05 | 23.48±0.08 | 23.96±0.22 | 22.89±0.10 |
| b | 12.47±0.19 | 13.48±0.26 | 14.40±0.02 | 13.26±0.05 |
| MSG | L | 27.11±0.10 | 32.25±0.04 | 32.05±0.07 | 27.81±0.05 |
| a | 18.24±0.38 | 11.16±0.53 | 13.09±1.14 | 8.61±0.01 |
| b | 6.15±0.06 | 3.15±0.04 | 3.70±0.02 | 4.04±0.05 |
| YE | L | 23.18±0.07 | 24.62±0.08 | 23.80±0.01 | 23.75±0.17 |
| a | 23.05±0.14 | 20.33±0.18 | 17.73±0.04 | 10.54±0.04 |
| b | 13.66±0.09 | 12.51±0.11 | 9.97±0.02 | 4.53±0.06 |
| M+Y | L | 24.96±0.03 | 26.26±0.03 | 27.31±0.10 | 26.71±0.12 |
| a | 15.74±0.20 | 7.92±0.01 | 5.66±0.02 | 5.39±0.07 |
| b | 7.85±0.07 | 6.23±0.03 | 6.38±0.04 | 6.28±0.06 |