Table 1. Changes in pH of glutinous rice-Makgeolli according to different fermented starters during fermentation temperature and period
| F.T1)(℃) | Samples2) | Fermentation periods (day) |
| 0 | 2 | 4 | 6 | 8 |
| 15 | Control | 3.61±0.12b3) | 3.82±0.07a | 3.28±0.12c | 3.37±0.13c | 3.28±0.06c |
| Y204 | 3.55±0.06a | 3.45±0.23a | 3.35±0.04a | 3.35±0.06a | 3.42±0.07a |
| Y283 | 3.72±0.10a | 3.63±0.29a | 3.51±0.14a | 3.72±0.04a | 3.62±0.06a |
| 20 | Control | 3.41±0.13a | 3.39±0.24a | 3.27±0.04a | 3.35±0.25a | 3.54±0.06a |
| Y204 | 3.23±0.12c | 3.32±0.13bc | 3.22±0.06c | 3.46±0.10ab | 3.53±0.10a |
| Y283 | 3.71±0.10a | 3.54±0.06ab | 3.09±0.08d | 3.35±0.11c | 3.41±0.14bc |
| 25 | Control | 3.11±0.02c | 3.34±0.22b | 3.47±0.10ab | 3.70±0.04a | 3.67±0.14a |
| Y204 | 3.17±0.06b | 3.49±0.06a | 3.46±0.16a | 3.61±0.04a | 3.59±0.04a |
| Y283 | 3.65±0.09a | 3.35±0.08b | 3.36±0.17b | 3.53±0.11ab | 3.57±0.06a |
1)F.T, fermentation temperature.
2)Control, S. cerevisiae Fermivin; Y204, S. cerevisiae Y204(KACC 93237P); Y283, S. cerevisiae Y283(KACC 93238P).
3)Means with different letters in the same column are significantly different (p<0.05) by Duncan’s multiple range test. All values are triplicate determination. Results are shown as mean±SD.