Table 2 Physicochemical properties of Yakju made from cold adaptive yeast of freeze-dried formulation cells using SCY297 and not freeze-dried formulation cells using SCY297

Storage period (week)	Protective agent (5%)	pH	Soluble solid (°Brix)	Titratable acidity (%, v/v)	Amino acidity (mL)	Alcohol (%, v/v)
Control (SCY297)		3.49±0.011)^de2)	12.30±0.10^c	0.53±0.01^g	3.03±0.06^e	19.30±0.10^a
4	Untreated	3.04±0.00^f	12.20±0.10^cd	0.45±0.01^h	3.48±0.16^e	15.03±0.15^e
	Skim milk	3.00±0.01^f	11.00±0.00^g	0.45±0.02^h	3.06±0.00^e	15.03±0.06^e
	α-Lactose	3.30±0.00^e	12.20±0.20^cd	0.46±0.00^h	2.22±0.01^e	14.17±0.06^g
	Trehalose	3.02±0.02^f	11.47±0.11^f	0.47±0.03^h	3.00±0.01^e	14.07±0.06^g
10	Untreated	3.67±0.04^d	13.67±0.12^a	0.91±0.05^d	10.67±0.55^cd	15.57±0.06^b
	Skim milk	4.53±0.34^a	12.07±0.12^d	0.80±0.07^e	10.00±0.21^d	15.37±0.15^cd
	α-Lactose	3.65±0.04^d	11.87±0.12^e	0.78±0.06^e	11.66±0.96^c	15.03±0.06^e
	Trehalose	4.26±0.27^b	12.53±0.06^b	0.72±0.04^f	10.96±0.51^cd	14.83±0.06^f
15	Untreated	4.19±0.02^bc	12.53±0.06^b	1.04±0.03^bc	15.25±1.06^b	15.43±0.06^bc
	Skim milk	4.07±0.04^bc	12.37±0.06^bc	1.14±0.05^a	17.26±2.49^c	15.23±0.36^d
	α-Lactose	4.02±0.01^c	11.57±0.06^f	1.09±0.03^ab	14.83±0.81^b	14.83±0.06^f
	Trehalose	4.14±0.04^bc	12.07±0.06^d	1.02±0.02^c	14.29±0.22^b	15.03±0.03^e

Data are means±SD (n=3).
^a-hMeans in a row by different superscripts are significantly different at 5% significance level by Duncan’s multiple range test.