Table 1. Changes in amino acidity of barley-Makgeolli by different fermentation agent nuruk of Y204 according to the fermentation temperature and period

Fungal nuruk¹⁾	F.T²⁾(℃)	Sample	Fermentation periods (day, %)
Fungal nuruk¹⁾	F.T²⁾(℃)	Sample	0	2	4	6	8
AL	15	Control³⁾	0.00±0.00	1.86±0.15^b⁴⁾	2.56±0.50^a	3.07±0.36^a	3.06±0.00^a
	15	Y204	0.00±0.00	2.18±0.60^a	2.26±0.48^a	2.20±0.12^a	2.29±0.26^a
	20	Control	0.00±0.00	1.93±0.45^a	2.15±0.07^a	2.51±0.25^a	2.37±0.30^a
	20	Y204	0.00±0.00	1.47±0.03^c	1.85±0.12^b	2.26±0.09^a	2.15±0.18^a
	25	Control	0.00±0.00	2.30±0.43^b	3.30±0.09^a	3.74±0.29^a	3.65±0.57^a
	25	Y204	0.00±0.00	1.55±0.15^c	2.85±0.07^a^b	3.17±0.06^a	2.78±0.31^b
AO	15	Control	0.00±0.00	2.33±0.32^a	2.65±0.16^a	2.69±0.47^a	2.68±0.40^a
	15	Y204	0.00±0.00	1.84±0.14^b	2.22±0.29^a^b	2.05±0.22^b	2.77±0.62^a
	20	Control	0.00±0.00	2.15±0.67^b	2.03±0.03^b	2.41±0.24^b	3.31±0.26^a
	20	Y204	0.00±0.00	1.93±0.24^a	1.96±0.45^a	1.93±0.45^a	3.03±1.23^a
	25	Control	0.00±0.00	1.82±0.18^d	2.50±0.38^c	3.83±0.17^b	4.66±0.51^a
	25	Y204	0.00±0.00	1.53±0.20^b	1.99±0.04^b	3.18±0.15^a	3.15±0.61^a

¹⁾AL: Aspergillus luchuensis 74-5, AO: A. oryzae 75-2
²⁾F.T: fermentation temperature.
³⁾Symbols: Control, S. cerevisiae Fermivin; Y204, S. cerevisiae Y204.
⁴⁾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.