Table 4. Changes in properties of Yakju prepared with different types of Nuruk during fermentation

Nuruk ¹⁾	Fermented time (day)	soluble solids (°Brix)	pH	Total acid (%)	Amino acidity (mL)	Alcohol (%)
S-AO	0	1.56±0.05ⁱ ²⁾	5.72±0.09^b	0.02±0.00^h	0.21±0.01^j	ND³⁾
	1	18.06±0.05^c	4.07±0.04^de	0.18±0.00^g	1.67±0.01^f	3.75±0.26^e
	3	15.5±0.17^f	3.85±0.02^f	0.49±0.01^f	2.92±0.07^d	12.33±0.11^c
	5	13.63±0.15^g	4.16±0.07^d	0.58±0.01^d	3.88±0.06^c	15.53±0.25^b
	7	13.5±0.19^g	4.40±0.02^c	0.53±0.01^e	5.18±0.03^b	17.46±0.50^a
	9	13.03±0.05^h	4.48±0.03^c	0.53±0.00^e	5.40±0.10^a	17.96±0.30^a
SH	0	1.50±0.00ⁱ	6.08±0.04^a	0.03±0.00^h	0.34±0.01ⁱ	ND
	1	18.33±0.05^b	4.06±0.05^de	0.18±0.00^g	0.30±0.00ⁱ	0.91±0.10^f
	3	19.46±0.05^a	3.87±0.03^f	0.60±0.00^c	0.58±0.02^h	7.16±0.32^d
	5	17.40±0.09^d	3.98±0.10^e	0.70±0.00^b	1.10±0.03^g	8.03±2.62^d
	7	15.93±0.20^e	3.98±0.02^e	0.71±0.01^a	1.74±0.06^ef	12.4±0.69^c
	9	15.83±0.05^e	4.09±0.02^d	0.72±0.01^a	1.77±0.01^e	12.66±0.3^c

¹⁾S-AO, sterile material pellet-type-Nuruk inoculate Aspergillus oryzae 83-10 fermented while 32 h; SH, Songhak Nuruk, traditional Nuruk.
²⁾Values represent means±SD and values with different superscripts in the columns of same component are significantly different at p<0.05.
³⁾ND, not detected.