Antidesma thwaitesianum Müll. Arg. Fruit Juice, Its Phytochemical Contents, Antimicrobial Activity, and Application in Chiffon Cake

Table 5

Microbial count of chiffon cake during storage at 4°C for 9 days.

Samples	Period (days)	Total plate count (log CFU/g)	Yeast and mold count (log CFU/g)
Untreated chiffon cake	1	1.74	1.74
	3	1.30	1.32
	5	2.23	2.40
	7	2.34	2.59
	9	2.60	2.57
Chiffon cake with 5% Mao fruit juice	1	1.58	1.60
	3	2.08	1.00
	5	2.60	1.85
	7	2.81	1.48
	9	3.04	2.23