Table 5. Changes in enzyme activities of Yakju prepared with different types of Nuruk during fermentation

(units: unit/mL)

Fermented time (day) Glucoamylase α-Amylase Acidic carboxypeptidase

S-AO¹⁾ SH S-AO SH S-AO SH

0 26.97±0.05^c ²⁾ 17.58±0.17^e 23.69±0.00^a 4.37±0.14^j 186.85±0.07^g 105.93±0.65ⁱ

1 20.69±0.09^d 13.65±0.07^h 19.20±0.04^b 3.01±0.02^k 153.07±1.73^h 221.02±0.32^f

3 28.57±0.77^a 12.43±0.09ⁱ 18.50±0.03^c 7.63±0.05^f 115.72±5.30ⁱ 278.52±0.89^e

5 27.37±0.04^c 16.75±0.07^f 13.75±0.11^d 7.46±0.02^g 433.83±5.16^d 641.58±3.51^c

7 26.95±0.03^c 15.94±0.10^g 8.27±0.05^e 5.20±0.11ⁱ 1257.67±2.39^a 718.66±4.00^b

9 27.87±0.42^b 17.73±0.16^e 8.39±0.04^e 5.54±0.19^h 1252.7±33.41^a 726.19±7.80^b

¹⁾S-AO, sterile material pellet-type-Nuruk inoculate Aspergillus oryzae 83-10 fermented while 32 h; SH, Songhak Nuruk, traditional Nuruk.
²⁾Values represent means±SD and values with different superscripts in the columns of same enzyme activity are significantly different at p<0.05.

Fermented time (day)	Glucoamylase		α-Amylase		Acidic carboxypeptidase
Fermented time (day)	S-AO¹⁾	SH	S-AO	SH	S-AO	SH
0	26.97±0.05^c ²⁾	17.58±0.17^e	23.69±0.00^a	4.37±0.14^j	186.85±0.07^g	105.93±0.65ⁱ
1	20.69±0.09^d	13.65±0.07^h	19.20±0.04^b	3.01±0.02^k	153.07±1.73^h	221.02±0.32^f
3	28.57±0.77^a	12.43±0.09ⁱ	18.50±0.03^c	7.63±0.05^f	115.72±5.30ⁱ	278.52±0.89^e
5	27.37±0.04^c	16.75±0.07^f	13.75±0.11^d	7.46±0.02^g	433.83±5.16^d	641.58±3.51^c
7	26.95±0.03^c	15.94±0.10^g	8.27±0.05^e	5.20±0.11ⁱ	1257.67±2.39^a	718.66±4.00^b
9	27.87±0.42^b	17.73±0.16^e	8.39±0.04^e	5.54±0.19^h	1252.7±33.41^a	726.19±7.80^b