Table 1
Change in pH, acidity, °Br ix, and alcohol contents of makgeulli during fermentation using different bitter melon powder-r ice nuruk (BMP-RN)¹⁾

Fermentation time(day)	BMP- RN	Parameters²⁾
Fermentation time(day)	BMP- RN	pH	Acidity (%,as acetic acid)	°Brix	Alcohol (%, v/v)
0	0%	4.52±0.13^ab2)	0.74±0.03^c	2.2±0.09^f	ND³⁾
	0.5%	4.93±0.15^a	0.78±0.00^c	2.6±0.11^f	ND
	1.0%	4.80±0.12^a	0.60±0.02^c	3.0±0.12^f	ND
	2.0%	4.88±0.13^a	0.78±0.03^c	4.4±0.10e	ND
1	0%	3.57±0.08^d	0.92±0.05^bc	5.6±0.30^d	7.0±0.30^c
	0.5%	3.90±0.10^c	1.04±0.04^bc	5.6±0.26^d	6.0±0.28^c
	1.0%	3.93±0.12^c	1.12±0.03^b	6.4±0.28^cd	6.0±0.32^c
	2.0%	4.26±0.13^b	1.22±0.07^b	6.8±0.32^cd	8.0±0.40^b
2	0%	3.78±0.11^cd	1.60±0.01^a	6.4±0.29^cd	9.0±0.44^b
	0.5%	3.97±0.12^c	1.40±0.03^a	6.4±0.25^cd	9.0±0.45^b
	1.0%	4.13±0.10^bc	1.32±0.05^ab	6.6±0.33^cd	11.0±0.52^ab
	2.0%	4.39±0.09^b	1.60±0.04^a	8.0±0.42^b	11.0±0.55^ab
3	0%	3.88±0.12^c	1.46±0.02^a	7.0±0.33^c	11.0±0.53^ab
	0.5%	3.99±0.11^c	1.44±0.06^a	7.0±0.27^c	11.0±0.57^ab
	1.0%	4.21±0.13^b	1.32±0.03^ab	8.0±0.35^b	13.0±0.61^a
	2.0%	4.43±0.13^ab	1.24±0.02^b	8.4±0.40^ab	13.0±0.66^a
4	0%	3.96±0.08^c	1.22±0.02^b	7.4±0.29^c	12.0±0.60^a
	0.5%	4.03±0.10^c	1.12±0.05^b	7.4±0.25^c	12.0±0.57^a
	1.0%	4.30±0.09^ab	1.10±0.05^b	8.4±0.38^b	13.0±0.68^a
	2.0%	4.50±0.06^ab	1.08±0.02^b	8.8±0.40^ab	13.0±0.65^a
5	0%	4.07±0.11^b	1.30±0.03^ab	7.4±0.32^c	12.0±0.64^a
	0.5%	4.14±0.12^b	1.20±0.03^b	7.4±0.27^c	12.0±0.65^a
	1.0%	4.38±0.10^ab	1.08±0.04^b	8.4±0.35^b	13.0±0.70^a
	2.0%	4.57±0.15^ab	1.14±0.01^b	8.8±0.39^ab	13.0±0.68^a
6	0%	4.17±0.10^bc	1.30±0.06^ab	8.4±0.40^b	13.0±0.64^a
	0.5%	4.23±0.08^b	1.22±0.07^b	8.4±0.42^b	13.0±0.67^a
	1.0%	4.47±0.16^ab	1.10±0.04^b	9.0±0.38^a	13.0±0.66^a
	2.0%	4.68±0.14^ab	1.22±0.02^b	9.2±0.44^a	13.0±0.65^a
7	0%	4.15±0.12^bc	1.42±0.03^a	9.3±0.40^a	13.0±0.69^a
	0.5%	4.30±0.10^b	1.40±0.02^a	8.6±0.38^ab	13.0±0.68^a
	1.0%	4.57±0.11^ab	1.18±0.05^b	9.2±0.43^a	13.0±0.64^a
	2.0%	4.75±0.13^a	1.30±0.04^ab	9.2±0.39^a	13.0±0.65^a

Sacch. cerevisiae KCCM 12684 seeds were innoculated by 5.0% (v/v) into makgeolli and fermented at 25℃ for 7 days.
All values are means±SD of determinations in three independent experiments. Means with different lowercase letters (a, b, c, d, e, and f) indicate significant (p<0.05) differences of fermentation times by Tukey’s multiple range test.
ND, not detected.