Table 1. Changes in free sugar and organic acid contents of apple ciders fermented by Saccharomyces cerevisiae Fermivin (Fermivin), mixed culture of S. cerevisiae Fermivin and Pichia anomala JK04 (Fermivin+JK04), mixed culture of S. cerevisiae Fermivin and Issatchenkia orientalis KMBL5774 (Fermivin+KMBL5774) before and after freeze concentration

Strains		Free sugar contents (g/L)			Organic acid contents (g/L)
		Sucrose	Glucose	Fructose	Citric acid	Tartaric acid	Malic acid	Lactic acid	Acetic acid
Fermivin	Before	0.20±0.061)	0.03±0.02	0.10±0.06	0.07±0.01	0.09±0.01	0.61±0.02	0.01±0.01	0.01±0.01
	After	0.04±0.03	0.01±0.01	0.11±0.09	0.09±0.01	0.12±0.03	0.96±0.04	0.02±0.01	0.01±0.00
	p value2)	0.014480*	0.196261	0.880541	0.070484	0.175693	0.000171***	0.287864	1
Fermivin+JK04	Before	2.02±0.21	3.14±0.17	38.11±0.89	0.05±0.01	0.07±0.01	0.59±0.05	0.01±0.01	0.21±0.05
	After	10.04±2.33	7.03±1.21	84.38±6.81	0.14±0.01	0.16±0.03	0.96±0.03	0.01±0.01	0.49±0.04
	p value	0.017551*	0.031350*	0.007264**	0.000385***	0.007876**	0.000389***	1	0.001629**
Fermivin+KMBL5774	Before	0.05±0.01	0.02±0.01	0.04±0.01	0.06±0.01	0.09±0.02	0.44±0.02	0.02±0.01	0.00±0.00
	After	0.27±0.04	0.05±0.01	0.04±0.01	0.08±0.01	0.11±0.03	0.93±0.02	0.02±0.01	0.01±0.01
	p value	0.000762***	0.021312*	1	0.070484	0.391076	0.000007***	1	0.225403

¹⁾The values were expressed as mean±SD (n=3).
²⁾p values were considered statistically significant using a Student’s t-test (*, p<0.05; **, p<0.01; ***, p<0.001).