Table 7 Changes in pH, titratable acidity and lactic acid bacter ia of yogurt fermented with single and mixed star ter during storage for 10 days at 4℃

	Samples1)	Storage period (day)
		0	5	10
		Viable cell (log No. CFU/mL)	KM2	8.59±0.032)^b3)	9.11±0.08^b	8.49±0.03^a
KM24	8.57±0.07^b		8.90±0.08^c	8.33±0.03^b
KM72	9.03±0.04^a		9.36±0.04^a	9.28±0.08^a
KM32	8.95±0.02^a		8.76±0.05^d	8.49±0.02^a
pH	KM2	4.54±0.07^a	4.76±0.03^a	5.17±0.06^a
	KM24	4.10±0.02^b	4.29±0.01^b	4.28±0.03^b
	KM72	3.98±0.06^b	4.16±0.02^c	4.29±0.01^b
	KM32	3.55±0.10^c	3.42±0.03^d	3.46±0.04^c
Titratable acidity (%)	KM2	0.75±0.01^d	0.81±0.01^d	0.54±0.01^d
	KM24	0.85±0.00^c	0.96±0.04^c	0.75±0.01^c
	KM72	0.99±0.01^b	1.07±0.01^b	0.86±0.04^b
	KM32	1.25±0.01^a	1.35±0.01^a	1.08±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).