Table 5
Growth of lactic acid bacteria during fermentation of skim milk cultures which were inoculated at the level of 7 logCFU/mL and incubated at 25 °C

Incubation time (day)	L. helveticus SJU5 (logCFU/mL)	L. kefiranofaciens SJU10	L. kefiri SJU12	E. faecalis SJU16
0	6.87	6.97	6.89	6.87
2	8.80	8.84	8.73	9.04
4	9.07	9.79	9.17	10.05