Table 2. The content of organic acids in barley-Makgeolli by fermented agent AL nuruk of Y204 according to the various fermentation temperature and period

F.T¹⁾(℃)	Yeast²⁾	Organic acid	Fermentation period (day, mg/100 mL)
F.T¹⁾(℃)	Yeast²⁾	Organic acid	0	2	4	6	8
15	Control	Malic acid	8.19±0.84^e³⁾	22.42±0.84^d	46.69±0.89^c	80.17±0.89^a	59.62±0.69^b
		Lactic acid	n.d⁴⁾	n.d	10.89±1.11^c	38.00±0.28^a	25.57±0.79^b
		Acetic acid	1.44±0.15^d	9.47±0.09^c	9.33±0.14^c	31.23±0.89^a	20.15±0.86^b
		Citric acid	132.17±1.05^e	294.16±1.05^b	240.76±1.07^d	493.01±1.00^e	253.07±1.23^c
		Succinic acid	n.d	3.90±0.21^c	n.d	59.44±0.77^a	34.28±0.73^b
		Fumaric acid	n.d	2.74±0.40^a	2.19±0.30^b	n.d	2.39±0.41^a^b
		Propionic acid	2.32±0.43^c	12.78±0.56^a	9.10±0.69^b	n.d	3.09±0.12^c
		Total	144.12	345.47	318.95	701.85	398.16
	Y204	Malic acid	8.38±0.75^e	27.20±0.39^c	33.69±0.95^b	24.59±1.09^d	71.28±0.76^a
		Lactic acid	n.d	3.98±0.15^d	15.95±0.75^c	17.31±0.90^b	56.54±0.85^a
		Acetic acid	1.01±0.12^d	17.65±0.91^b	1.31±0.12^d	15.24±0.35^c	59.81±1.00^a
		Citric acid	129.07±0.12^e	392.43±1.42^a	348.79±1.10^b	253.75±1.04^d	293.70±0.89^c
		Succinic acid	n.d	3.39±0.16^d	21.12±0.89^b	14.87±0.18^c	33.36±0.88^a
		Fumaric acid	n.d	3.22±0.23^a	n.d	n.d	1.83±0.73^b
		Propionic acid	3.18±0.31^b	11.59±0.76^a	n.d	n.d	1.16±1.05^c
		Total	141.63	459.46	420.87	325.75	517.67
20	Control	Malic acid	7.29±0.36^e	70.61±0.94^a	25.06±1.21^d	50.93±0.97^b	47.66±0.96^c
		Lactic acid	n.d	31.41±0.90^b	19.03±0.98^c	40.93±0.96^a	42.02±0.99^a
		Acetic acid	2.72±0.17^d	18.90±0.79^c	n.d	27.87±1.04^b	36.93±1.04^a
		Citric acid	99.64±0.93^e	331.08±1.01^b	337.29±1.06^a	280.97±0.96^c	263.38±0.85^d
		Succinic acid	n.d	27.35±0.91^b	27.25±1.10^b	48.31±1.10^a	4.03±0.18^c
		Fumaric acid	n.d	2.26±0.37^a	n.d	n.d	1.52±0.51^b
		Propionic acid	1.49±0.48^b^c	5.66±0.68^a	n.d	2.35±0.67^b	0.94±0.82^c^d
		Total	111.14	487.27	408.63	451.36	396.48
	Y204	Malic acid	7.42±0.57^e	59.47±0.68^b	41.37±1.08^d	67.66±0.40^a	53.14±1.13^c
		Lactic acid	1.30±0.01^e	35.32±0.93^d	46.40±0.79^a	41.56±1.00^b	37.18±0.84^c
		Acetic acid	5.20±0.31^d	9.30±0.18^c	n.d	50.90±0.56^b	61.34±1.11^a
		Citric acid	114.08±0.96^e	313.35±0.94^c	349.77±1.01^b	396.11±1.18^a	244.46±1.23^d
		Succinic acid	1.44±0.09^c	17.89±0.88^b	20.83±0.95^a	0.27±0.12^d	1.29±0.16^c^d
		Fumaric acid	n.d	2.47±0.42^a	n.d	2.28±0.50^a	2.21±0.43^a
		Propionic acid	2.57±0.59^d	4.95±1.04^c	n.d	6.78±0.78^b	8.66±0.55^a
		Total	132.01	442.74	458.37	565.55	408.28
25	Control	Malic acid	17.06±0.29^e	52.71±0.76^c	64.56±0.67^b	78.20±0.47^a	40.61±0.81^d
		Lactic acid	n.d	27.93±0.99^c	38.37±1.06^b	53.37±0.88^a	38.87±1.01^b
		Acetic acid	4.28±0.50^c	n.d	n.d	40.46±0.92^a	30.38±0.64^b
		Citric acid	239.96±0.98^d	282.84±0.91^c	316.80±1.11^b	319.82±1.01^a	237.82±1.07^e
		Succinic acid	0.62±0.14^c	28.11±0.99^b	n.d	n.d	53.50±0.78^a
		Fumaric acid	1.75±0.41^a	2.32±0.51^a	2.34±0.45^a	1.83±0.72^a	2.02±0.69^a
		Propionic acid	6.53±0.48^b	5.00±0.81^c	4.64±0.75^c	5.23±0.34^c	16.15±0.86^a
		Total	270.20	398.91	426.72	498.90	419.34
	Y204	Malic acid	33.24±0.74^d	54.81±0.88^b	87.83±0.89^a	89.20±1.09^a	42.92±1.04^c
		Lactic acid	10.07±1.06^e	53.51±0.62^c	109.85±1.05^a	106.66±0.77^b	37.27±0.93^d
		Acetic acid	28.27±0.35^b	n.d	n.d	29.02±0.54^b	67.06±0.61^a
		Citric acid	275.67±0.92^d	288.65±5.07^c	384.48±1.01^a	346.23±6.18^b	245.68±0.79^e
		Succinic acid	n.d	23.50±0.69^b	1.15±0.14^d	4.00±0.81^c	47.54±0.76^a
		Fumaric acid	1.65±0.24^b	2.62±0.09^a	1.88±0.51^a^b	1.85±0.54^a^b	1.90±0.59^a^b
		Propionic acid	6.92±0.42^a	3.08±0.41^c	7.61±0.80^a	7.72±0.71^a	5.44±0.57^b
		Total	355.83	426.17	592.80	584.68	447.80

¹⁾F.T: Fermentation temperature
²⁾Control: Saccharomyces cerevisiae Fermivin, Y204: S. cerevisiae Y204
³⁾Means with different letters in the same row are significantly different (p<0.05) by ducan’s multiple range test.
⁴⁾Not detected