Table 1. Comparison of similarity by cross-validation of lactic acid bacteria viability of products¹⁾

Time (days)	In this study (Log CFU/g)	A certified food safety agency by the MFDS (Log CFU/g)	Similarity (%)
0	7.00–8.58	6.78–7.69	89.6–96.9
30	7.20–7.43	7.62–8.10	88.9–97.5
60	7.48–7.76	7.15–7.77	95.6–99.9
90	6.85–7.40	6.30–7.48	92.0–98.9
120	7.00–7.60	6.37–7.59	91.0–99.9
150	6.88–7.59	6.72–6.93	91.3–97.7
180	7.04–7.89	6.00–7.04	76.0–100.0
210	5.78–7.28	7.18–7.26	80.5–99.7

A; biscuit type, B; sand type, C; chocolate type, D; chocolate type, E; chocolate type, F; sand type.