Table 1.
Physicochemical properties in Yakju made with different Nuruks of final products

Sample1)	pH	Total titratable acid (lactate %)
A	4.14±0.23b	0.51±0.02a
B	3.97±0.25a	0.54±0.03ab
C	3.92±0.16a	0.55±0.02b
D	4.07±0.33b	0.51±0.01a
E	3.98±0.28a	0.53±0.02ab
F	3.97±0.28a	0.56±0.03b
G	4.01±0.25ab	0.52±0.02ab
H	3.93±0.28a	0.54±0.03ab

A : Yakju made with commercial Nuruk
B : Yakju made with Aspergillus kawachii KCCM 32819 Nuruk
C : Yakju made with Aspergillus niger KCCM 32005 Nuruk
D : Yakju made with Rhizopus japonicus KCCM 11604 Nuruk
E : Yakju made with Rhizopus oryzae KCCM 11272 Nuruk
F : Yakju made with Rhizopus oryzae KCCM 11273 Nuruk
G : Yakju made with Rhizopus oryzae KCCM 11276 Nuruk
H : Yakju made with Mucor rouxii KCCM 60148 Nuruk
All values are mean±SD. Any mean with a different superscript within a column is significantly different at p<0.05 by Duncan's multiple range test.