From:  Functional enhancement of goat milk kefir through Syzygium cumini polyphenol enrichment

 Microbiological characteristics of goat milk kefir enriched with different concentrations of Syzygium cumini extract.

TreatmentTotal LAB (log CFU/mL)Yeast & mold (log CFU/mL)
Control (0%)7.5949 ± 0.0546b7.0792 ± 0.0000b
T1 (1%)7.7257 ± 0.3939ab7.1964 ± 0.1166a
T2 (1.5%)8.0655 ± 0.4943ab7.2671 ± 0.0166a
T3 (2%)8.4998 ± 0.0967a7.2899 ± 0.0157a

Notes: Values are expressed as mean ± standard deviation (n = 3). Means within the same column followed by different lowercase letters are significantly different according to Duncan’s Multiple Range Test at p < 0.05. One-way ANOVA showed significant treatment effects for total LAB (F = 4.761, p = 0.0345) and yeast & mold (F = 7.629, p = 0.0099).