Table 2
Change in viable cell numbers of lactic acid bacter ia (LAB) and yeast of makgeulli during fermentation using different bitter melon powder -r ice nuruk (BMP-RN)¹⁾

Fermentation time(day)	BMP--RN	Viable cell numbers (log CFU/mL)²⁾
Fermentation time(day)	BMP--RN	Lacticacidbacteria	Yeast
0	0%	6.67±0.35^e2)	6.77±0.30^e
	0.5%	6.79±0.37^e	6.85±0.35^e
	1.0%	6.74±0.30^e	6.80±0.31^e
	2.0%	6.37±0.33^e	6.15±0.28^e
1	0%	7.58±0.38^d	7.62±0.40^d
	0.5%	7.75±0.34^d	7.78±0.38^d
	1.0%	7.53±0.36^d	7.64±0.34^d
	2.0%	7.41±0.30^d	7.55±0.38^d
2	0%	7.86±0.39^d	7.93±0.37^cd
	0.5%	8.33±0.42^bc	8.59±0.40^b
	1.0%	8.19±0.37^bc	8.06±0.39^c
	2.0%	8.21±0.40^bc	8.42±0.44^bc
3	0%	8.30±0.45^bc	8.41±0.44^bc
	0.5%	8.56±0.42^b	8.77±0.48^b
	1.0%	8.71±0.49^ab	8.73±0.48^b
	2.0%	8.66±0.46^b	8.67±0.43^b
4	0%	8.15±0.42^c	8.90±0.50^ab
	0.5%	8.96±0.51^ab	9.68±0.55^a
	1.0%	9.19±0.48^a	9.62±0.52^a
	2.0%	9.01±0.46^a	9.16±0.48^ab
5	0%	8.24±0.40^bc	8.54±0.45^b
	0.5%	8.87±0.44^ab	9.11±0.52^ab
	1.0%	8.78±0.44^ab	8.96±0.40^ab
	2.0%	8.65±0.40^b	8.77±0.48^ab
6	0%	8.52±0.42^b	8.26±0.40^c
	0.5%	8.49±0.48^b	8.50±0.47^b
	1.0%	8.60±0.46^b	8.37±0.43^bc
	2.0%	8.44±0.42^b	8.22±0.41^c
7	0%	8.36±0.42^b	8.00±0.46^c
	0.5%	8.23±0.40^bc	8.18±0.44^c
	1.0%	8.13±0.40^c	8.14±0.42^c
	2.0%	8.11±0.44^c	8.19±0.42^c

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, and e) indicate significant (p<0.05) differences of fermentation times by Tukey’s multiple range test.