Table 1. Screening wild type yeasts from fermented foods that are adapted to low temperature (15℃) and tolerant against aromatic compounds

Strains	Cell growth1) (O.D600, 15℃)	Ethanol contents2) (%)	β-Glucosidase3)	Cerulenin4)	TFL4)	H2S production5)
Con1	1.256±0.031a	13.7±0.7b	++	-	-	+
Con2	0.958±0.033b	9.1±0.7c	++	-	-	+
Y205	1.172±0.063a	13.5±0.3b	+++	-	-	+
Y297	1.183±0.070a	13.1±0.6b	+++	-	+	-
Y389	1.189±0.034a	8.1±0.1c	+++	+	+	+++
Y605	1.252±0.010a	14.8±0.2a	+++	-	+	+
Y624	1.194±0.050a	13.4±0.8b	+++	-	-	-

Values are mean±SD (n=3). Means with the same letter in each row are not significantly different by Tukey’s Studentized Range test (p<0.05).
Values are mean±SD (n=3). Means with the same letter in each row are not significantly different by Tukey’s Studentized Range test (p<0.05).
Positive result clear or fluorescence zone of more than 1 mm margin edge of colony : +, 1 mm; ++, 2 mm; +++, 3 mm; -, negative result.
Tolerance symbols; + growth; - no growth.
-, no color; +, light brown; dark brown.