Table 2. The sensory evaluation of Makgeolli made with non-steamed rice flour Nuruk by various fungal strains

Component	Color	Flavor	Taste	Overall preference
S-1¹⁾	4.67±2.15²⁾^b³⁾	5.33±1.32^a^b	3.56±2.15^b	3.67±1.69^b
S-2	5.44±2.01^b	5.00±1.76^a^b	4.22±2.22^b	4.44±1.33^b
S-3	5.89±1.80^b	4.33±1.72^b	3.67±1.81^b	3.56±1.51^b
S-4	7.67±2.47^a	6.48±2.19^a	6.67±2.18^a	5.78±1.09^a

¹⁾S-1, Makgeolli made with A. oryzae rice flour Nuruk

S-2, Makgeolli made with A. kawachii rice flour Nuruk

S-3, Makgeolli made with A. niger rice flour Nuruk

S-4, Makgeolli made with P. candidum rice flour Nuruk.
²⁾All values are meanr±SD.
³⁾Values with different superscript letters in the same column are significantly different at p<0.05 by Duncan’s multiple range test (a>b).