Table 2. Comparison of the viability of labeled lactic acid bacteria with that of the actual lactic acid bacteria on products¹⁾

Sample No.	Display content	Content after 210 days
A	4×108 CFU/65 g (6.2×106 CFU/g)	9.4×109 CFU/65 g (1.4×108 CFU/g)
B	2×108 CFU/74 g (2.7×106 CFU/g)	2.6×109 CFU/74 g (3.5×107 CFU/g)
C	2×108 CFU/40 g (5×106 CFU/g)	2.1×109 CFU/40 g (5.3×107 CFU/g)
D	2×108 CFU/40 g (5×106 CFU/g)	1.5×109 CFU/40 g (3.8×107 CFU/g)
E	2×108 CFU/45 g (4.4×106 CFU/g)	1.7×109 CFU/45 g (3.8×107 CFU/g)
F	2×108 CFU/74 g (2.7×106 CFU/g)	1.1×109 CFU/74 g (1.5×107 CFU/g)

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