Table 4. Changes of yeast distribution during the fermentation of mugwort extracts at room temperature for 120 days¹⁾

Species2)	Number of clones (n/40)/Percentage (%)					Number of total clones
	Fermentation time (day)
	0	30	60	90	120
Candida lactis-condensi			36/90.0	40/100	40/100		116/58.0
Hanseniaspora uvarum	5/12.53)						5/2.5
Hyphopichia burtonii	6/15.0					6/3.0
Saccharomyces cerevisiae	21/52.5	38/95.0	3/7.5			62/31.0
Saccharomyces paradoxus	1/2.5					1/0.5
Torulaspora delbrueckii	7/17.5	2/5.0				9/4.5
Zygosaccharomyces pseudorouxii			1/2.5			1/0.5
Number of total clones	40/100	40/100	40/100	40/100	40/100	200/100

¹⁾The 5 mL of the fermented mugwort extract beverage were inoculated into 100 mL YPD broth with 30% sucrose and enriched at 30℃for 48±6 h.
²⁾Range of 26S rDNA gene sequences is similarity values between fermented mugwort extract beverage clones and cultural isolated strain.
³⁾Bold words indicate predominant during the fermentation of mugwort extracts.