Table 2. Concentration of organic acids in glutinous rice-Makgeolli by different fermented starters according to the fermentation temperature and period

Organic acid	F.T¹⁾(℃)	Starters²⁾	Fermentation period (day, mg/100 mL)
Organic acid	F.T¹⁾(℃)	Starters²⁾	0	2	4	6	8
Malic acid	15	Control	24.17±1.01^d³⁾	52.88±0.13^b	89.49±0.53^a	32.79±0.88^c	22.22±0.89^e
		Y204	16.98±0.38^e	79.81±0.80^a	40.65±0.88^b	27.89±1.04^c	18.58±0.65^d
		Y283	15.37±0.43^e	105.92±0.92^a	21.78±1.29^d	75.31±0.66^b	31.05±0.47^c
	20	Control	35.04±0.18^c	45.66±0.52^a	37.37±0.58^b	25.85±0.95^d	17.86±0.82^e
		Y204	20.89±0.23^b	38.26±0.66^a	38.37±0.78^a	21.82±0.56^b	7.47±0.71^c
		Y283	27.58±0.61^d	53.89±0.92^a	47.02±0.93^b	32.95±0.33^c	21.82±1.21^e
	25	Control	23.11±0.86^b	35.96±0.24^a	20.77±0.81^c	13.63±0.65^d	11.30±1.00^e
		Y204	20.77±0.78^b	35.27±0.34^d	9.50±0.56^e	17.96±0.95^c	12.17±0.95^e
		Y283	11.36±0.01^d	67.23±0.50^a	32.17±0.78^b	20.12±0.31^c	11.65±0.87^d
Lactic acid	15	Control	11.71±0.84^e	28.91±0.91^c	19.13±1.08^d	42.01±0.92^b	44.07±0.94^a
		Y204	11.47±0.59^e	59.62±0.62^d	74.17±0.93^c	91.45±1.28^a	82.55±0.41^b
		Y283	38.61±0.59^a	ND⁴⁾	4.62±0.76^d	30.13±1.02^b	15.83±0.62^c
	20	Control	23.40±0.61^d	43.51±1.01^c	68.43±0.60^a	58.87±0.87^b	42.25±0.78^c
		Y204	12.27±0.73^e	74.11±0.85^c	94.73±0.69^a	75.51±0.51^b	31.63±0.74^d
		Y283	19.92±0.94^c	ND	49.74±0.97^b	85.23±0.78^a	84.71±0.26^a
	25	Control	16.10±0.86^e	47.82±0.74^a	37.17±0.29^b	34.95±0.69^c	33.22±0.51^d
		Y204	24.53±0.78^e	78.82±0.85^b	36.01±0.44^d	88.13±1.02^a	67.32±0.37^c
		Y283	7.11±0.30^e	55.99±1.05^d	87.67±0.95^b	94.57±0.47^a	84.84±0.95^c
Acetic acid	15	Control	12.23±0.78^b	12.69±0.48^b	25.21±0.45^a	ND	ND
		Y204	18.04±0.34^a	ND	ND	ND	ND
		Y283	15.15±0.21^c	63.10±0.91^a	7.01±0.22^d	34.79±1.00^b	5.61±0.37^d
	20	Control	5.49±0.10^a	ND	ND	ND	ND
		Y204	1.45±0.22^a	ND	ND	ND	ND
		Y283	20.09±1.00^a	ND	ND	ND	ND
	25	Control	ND	ND	ND	ND	ND
		Y204	ND	ND	ND	ND	ND
		Y283	5.46±0.42^a	ND	ND	ND	ND
Citric acid	15	Control	203.47±1.10^e	259.47±0.80^d	391.57±0.69^a	289.09±0.96^b	268.55±0.50^c
		Y204	228.12±0.77^e	412.23±0.34^a	387.25±0.01^b	349.95±1.02^c	321.35±1.29^d
		Y283	210.65±0.94^e	540.98±1.06^a	416.59±0.56^c	483.06±0.07^b	299.56±0.58^d
	20	Control	208.43±0.51^e	382.55±0.75^a	365.80±0.85^b	231.74±0.81^d	239.35±0.88^c
		Y204	223.61±0.90^d	374.65±0.60^a	257.89±1.00^c	272.46±0.90^b	145.63±0.75^e
		Y283	254.49±0.45^e	458.86±0.07^a	331.81±1.40^c	345.97±0.74^b	314.05±0.98^d
	25	Control	222.42±0.65^d	359.41±1.43^a	276.12±0.94^b	215.96±0.56^e	252.44±0.69^c
		Y204	225.22±0.33^c	359.69±0.71^a	164.36±0.81^e	213.59±0.60^d	232.44±0.84^b
		Y283	226.90±0.99^e	438.43±0.69^a	323.58±0.58^b	321.02±0.50^c	276.27±0.74^d
Succinic acid	15	Control	3.77±0.08^b	2.03±0.18^c	ND	15.97±0.60^a	ND
		Y204	5.02±0.21^b	ND	17.69±1.10^a	ND	ND
		Y283	ND	46.83±0.79^a	ND	3.83±0.08^c	11.26±0.81^b
	20	Control	9.69±0.52^b	21.03±0.31^a	ND	ND	ND
		Y204	6.37±0.03^b	11.35±0.89^a	ND	ND	ND
		Y283	ND	ND	12.35±0.93^a	ND	ND
	25	Control	9.24±0.10^b	20.09±0.93^a	ND	ND	ND
		Y204	3.94±0.05^b	6.64±0.28^a	1.35±0.15^c	ND	ND
		Y283	ND	14.00±0.23^a	ND	ND	ND
Fumaric acid	15	Control	ND⁴⁾	5.15±0.23^a³⁾	ND	ND	ND
		Y204	ND	1.80±0.03^b	3.20±0.05^a	ND	ND
		Y283	2.06±0.08^c	18.92±1.12^a	ND	13.63±0.39^b	1.93±0.06^c
	20	Control	ND	ND	ND	ND	ND
		Y204	ND	ND	ND	ND	ND
		Y283	ND	ND	ND	ND	ND
	25	Control	ND	ND	ND	ND	ND
		Y204	1.84±0.08^a	ND	ND	ND	ND
		Y283	1.89±0.18^a	ND	ND	ND	ND
Propionic acid	15	Control	ND	1.40±0.01^c	8.16±0.07^a	2.00±0.23^b	ND
		Y204	1.63±0.09^b	1.63±0.04^b	4.35±0.13^a	ND	ND
		Y283	ND	58.46±0.87^a	12.48±0.53^b	11.50±0.52^c	4.36±0.03^d
	20	Control	ND	ND	ND	ND	ND
		Y204	1.21±0.11^a	ND	ND	ND	ND
		Y283	1.30±0.07^b	11.98±0.59^a	ND	ND	ND
	25	Control	ND	ND	ND	ND	ND
		Y204	ND	ND	ND	ND	ND
		Y283	1.41±0.07^b	10.75±0.74^a	ND	ND	ND

¹⁾F.T, fermentation temperature.
²⁾Control, Saccharomyces cerevisiae Fermivin; Y204, S. cerevisiae Y204 (KACC 93237P); Y283, S. cerevisiae Y283 (KACC 93238P).
³⁾Means with different letters in the same row are significantly different (p<0.05) by Ducan’s multiple range test.
⁴ND, Not detected.