Table 2.
Sensory evaluation of Yakju made with different Nuruks of final products
| Sample1) | Sensory evaluation |
| Flavor | Color | Taste | Overall preference |
| A | 5.0±0.81b | 5.7±0.67c | 5.9±1.85b | 4.8±0.91b |
| B | 6.5±0.85c | 5.4±0.69bc | 6.6±1.50c | 5.5±0.70bc |
| C | 4.2±0.78a | 4.9±0.56a | 4.9±1.59a | 3.6±0.96a |
| D | 6.5±0.70c | 5.3±0.67bc | 6.5±1.71c | 5.7±0.82c |
| E | 6.5±0.97c | 5.3±0.67bc | 6.1±1.44b | 5.5±0.97bc |
| F | 6.5±0.85c | 5.2±0.42bc | 6.1±1.59b | 5.5±0.85bc |
| G | 6.9±0.73c | 5.3±0.48bc | 6.1±1.66b | 4.8±0.42b |
| H | 4.4±0.96ab | 5.0±0.51a | 6.1±1.85b | 4.0±0.94a |
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.