Table 6 Comparision of antioxidative activity and viscosity of yogurt fermented single and mixed starter

	Samples2)
	KM32	KM24	KM32+KM24	Control
	Total polypheno (μg/mL)	33.15±0.092)d3)	41.56±0.05a	38.45±0.30c	38.86±0.07b
DPPH radical scavenging activity (%)	44.42±0.13c	52.54±0.15a	48.57±0.30b	48.22±0.11b
Viscosity (cp)	135.20±1.49d	675.30±1.45a	465.40±2.30c	548.80±2.20b

Control, Lactobacillus. casei; KM32, Pediococcus. pentosaseus; KM24, Lactobacillus. plantarum; KM32+KM23, P. pentosaceus+L. plantarum
Value are means±SD of triplicate determinations except viscosity (n=6).
^a-dMeans within each column with no common superscripts are significantly different (p<0.05).