Table 3 Physicochemical properties of Yakju made from cold adaptive yeast of air blast-dried formulation cells using SCY297 and not air blast-dried formulation cells using SCY297

Storage period (week)	Protective agent (5%)	pH	Soluble solid (°Brix)	Titratable acidity (%, v/v)	Amino acidity (mL)	Alcohol (%, v/v)
Control (SCY297)		3.49±0.011)d2)	12.30±0.10d	0.53±0.01b	3.03±0.06a	19.30±0.10a
4	Untreated	3.73±0.10c	11.80±0.20c	0.68±0.06b	7.97±0.67b	16.03±0.15d
	Skim milk	3.98±0.12d	11.60±0.00b	0.64±0.05b	7.81±0.76b	15.63±0.06e
	α-Lactose	3.28±0.16a	11.33±0.12a	0.69±0.07b	11.65±0.70cd	14.83±0.06g
	Trehalose	3.18±0.06a	11.67±0.12bc	0.68±0.06b	10.79±0.30c	16.77±0.10c
10	Untreated	4.16±0.01e	12.90±0.00f	1.02±0.04c	12.95±2.16de	16.80±0.00c
	Skim milk	4.16±0.04e	12.17±0.06d	1.06±0.03c	14.04±0.84e	16.03±0.06d
	α-Lactose	3.92±0.03d	12.43±0.06e	1.34±0.01e	16.70±0.80f	15.37±0.06f
	Trehalose	3.95±0.07d	12.20±0.00d	1.22±0.02d	16.12±0.76f	17.17±0.10b
15	Untreated	-	-	-	-	-
	Skim milk	-	-	-	-	-
	α-Lactose	-	-	-	-	-
	Trehalose	-	-	-	-	-

Data are means SD (n=3).
^a-fMeans in a row by different superscripts are significantly different at 5% significance level by Duncan’s multiple range test.