Table 4 Physicochemical properties of Yakju made from cold adaptive yeast of liquid formulation cells using SCY297 and not liquid 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)^c2)	12.30±0.10^e	0.53 0.01^d	3.03±0.06^f	19.30±0.10^b
4	Untreated	3.44±0.00^c	14.43±0.01^d	0.55±0.14^cd	3.01±0.01^f	19.63±0.06^a
	Skim milk	3.45±0.01^c	14.30±0.10^d	0.53±0.01^d	3.16±0.01^f	19.27±0.06^b
	α-Lactose	3.47±0.01^c	14.30±0.10^d	0.56±0.01^bcd	3.42±0.02^f	19.37±0.06^b
	Trehalose	3.45±0.01^c	14.47±0.12^d	0.57±0.02^bcd	3.20±0.01^f	18.53±0.06^c
10	Untreated	4.38±0.04^b	15.67±0.12^bc	0.61±0.07^ab	5.39±0.54^e	18.36±0.15^d
	Skim milk	4.46±0.01^b	15.93±0.12^ab	0.60±0.05^abc	6.52±0.49^cd	17.43±0.15^g
	α-Lactose	4.75±0.56^b	15.90±0.10^abc	0.61±0.04^ab	6.79±0.63^bcd	18.56±0.06^c
	Trehalose	4.82±0.52^b	15.73±0.15^abc	0.53±0.04^d	6.91±0.52^bc	18.03±0.15^e
15	Untreated	4.86±0.35^ab	15.73±0.31^abc	0.65±0.02^a	6.07±0.23^de	17.78±0.06^f
	Skim milk	4.44±0.20^b	15.67±0.23^bc	0.58±0.01^bcd	7.05±0.78^bc	16.97±0.06^h
	α-Lactose	5.35±0.61^a	15.60±0.20^c	0.60±0.02^abc	7.60±0.56^ab	18.23±0.03^d
	Trehalose	4.68±0.03^b	16.00±0.20^a	0.56±0.01^bcd	8.13±0.63^a	17.43±0.06^g

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.