Table 2.
Changes in the chemical characteristics of Yakju with inducing substance (25°C, 14 days)

Type	Rice			Glucose
	Control	Rice protein	Rice lipid	Control	Rice protein	Rice lipid
	Alcohol(%)	14.50±0.35a1)	14.20±0.33a	13.40±0.57a	12.47±0.33b	13.93±0.41a	9.33±0.65c
pH	4.86±0.01b	5.13±0.04a	4.86±0.04b	4.17±0.07b	4.86±0.04a	4.22±0.06b
Titratable acidity (succinic acid,%)	0.33±0.00b	0.48±0.01a	0.41±0.01b	0.34±0.00b	0.57±0.00a	0.40±0.00b
Total amino acid (glycine,%)	0.67±0.02b	1.48±0.03a	0.77±0.02b	0.15±0.00b	1.29±0.01a	0.16±0.00b
Optical density (430nm)	0.65±0.13a	0.61±0.05a	0.52±0.09b	0.61±0.03a	0.55±0.02a	0.27±0.00b

Values are mean±SD (n=3), different letters within the same column differ significantly (p<0.05).