Table 5 Changes in vialbe cell, pH and titratable acidity of yogurt fermented with single and mixed star ter during fermentation for 72 h at 37℃

	Samples1)	Fermentation time (day)
		0	24	48	72
		Viable cell (log No. CFU/mL)	KM32	7.10±0.072)^b3)	8.94±0.04^b	8.70±0.09^c	8.59±0.03^d
KM24	7.16±0.08^b		9.19±0.09^a	8.99±0.06^b	9.03±0.04^b
KM32+KM24	7.24±0.17^ab		8.86±0.06^b	9.66±0.09^a	9.58±0.07^a
Control	7.66±0.07^a		9.16±0.03^a	9.09±0.06^b	8.93±0.06^c
pH	KM32	6.55±0.03^a	5.44±0.01^a	4.74±0.02^a	4.50±0.01^a
	KM24	6.54±0.01^a	4.97±0.01^d	4.31±0.01^b	4.09±0.01^b
	KM32+KM24	6.48±0.02^b	5.04±0.01^c	4.25±0.01^c	4.04±0.01^c
	Control	6.39±0.01^c	5.17±0.01^b	3.77±0.01^d	3.46±0.01^d
Titratable acidity (%)	KM32	0.20±0.01^b	0.43±0.01^d	0.68±0.01^d	0.76±0.01^d
	KM24	0.20±0.01^b	0.76±0.01^a	0.85±0.01^b	0.88±0.01^c
	KM32+KM24	0.20±0.01^b	0.71±0.01^c	0.83±0.01^c	0.99±0.01^b
	Control	0.22±0.01^a	0.76±0.01^b	0.99±0.01^a	1.24±0.01^a

Control, Lactobacillus. casei; KM32, Pediococcus. pentosaseus; KM24, Lactobacillus. plantarum; KM32+KM23, P. pentosaceus+L. plantarum
Value are means±SD of triplicate determinations.
^a-dMeans within each column with no common superscripts are significantly different (p<0.05).