Table 2. Changes in viable lactic acid bacteria (LAB) counts in fermented milk during RLED-assisted fermentation and subsequent refrigerated storage

Viable LAB count (log CFU/mL)
Treatment	Fermentation (37℃, 72 h)				Refrigerated storage (4℃)
Treatment	Day 0	Day 1	Day 2	Day 3	Day 6	Day 10
Darkness	6.57±0.22^b	7.51±0.39^ab	8.08±0.06^a	7.89±0.39^a	7.73±0.06^a	7.53±0.06^ab
RLED	6.57±0.22^b	8.02±0.32^a	7.75±0.08^a	7.35±0.28^ab	7.91±0.29^a	7.64±0.03^a

Samples were fermented at 37℃ under dark or red light-emitting diode (RLED) conditions for 3 days and subsequently stored at 4℃ in darkness until day 10. Day 0 represents the baseline before initiation of RLED treatment. Values are presented as mean±SD (n=3). Different letters indicate significant differences among treatment–time combinations (p<0.05) according to Tukey's HSD test following one-way ANOVA.