Table 5
Changes in pH and lactic acid bacteria of yogurt added Welsh onion root water extract during storage for 10 days at 4℃

	Sample1)	Storage period (day)
		0	5	10
		pH	Control	4.51±0.012)^bC3)	4.21±0.00^cB	4.10±0.00^bA
WY50	4.40±0.10^abB		4.20±0.00^bA	4.09±0.01^abA
WY100	4.35±0.05^aC		4.18±0.00^aB	4.08±0.00^aA
Lactic acid bacteria (log CFU/mL)	Control	8.02±0.02^aC	7.97±0.01^aB	7.86±0.01^aA
	WY50	8.26±0.02^bB	8.09±0.15^aAB	8.01±0.01^bA
	WY100	8.34±0.01^cB	8.16±0.16^aAB	8.09±0.06^bA

Control, 2% skim milk prepared with distilled water; WR50, 50% Welsh onion root water extracts; WR100, 100% hot water extract of Welsh onion root.
Value are means±SD (n=3).
Means within each column (a-c) and each row (A-C) with no common superscripts are significantly different (p<0.05).