Table 3. The content of organic acids in barley-Makgeolli by fermented agent AO nuruk of Y204 according to the various fermentation temperature and period

F.T¹⁾(℃)	Yeast²⁾	Organic acid	Fermentation period (day, mg/100 mL)
F.T¹⁾(℃)	Yeast²⁾	Organic acid	0	2	4	6	8
15	Control	Malic acid	6.12±0.3^a	5.33±0.45^b	3.30±0.65^c	4.98±0.21^b	1.50±0.11^d
		Lactic acid	1.05±0.08^d	1.57±0.10^d	5.99±0.02^c	58.95±1.03^a	22.84±0.72^b
		Acetic acid	3.29±0.40^d	6.26±0.37^c	7.10±0.21^b	n.d	10.64±0.37^a
		Citric acid	13.11±0.90^b	11.35±0.66^c	8.83±0.04^d	25.61±0.98^a	5.75±0.14^e
		Succinic acid	0.29±0.06^e	1.32±0.09^d	4.82±0.71^c	34.34±0.89^a	10.95±0.46^b
		Fumaric acid	1.82±0.49^a	1.66±0.55^a	n.d	1.72±0.62^a	n.d
		Propionic acid	1.12±0.89^b^c	2.06±0.61^b	2.03±0.86^b	5.01±0.78^a	n.d
		Total	26.81	29.55	32.07	130.61	51.69
	Y204	Malic acid	8.95±0.22^a	6.06±0.54^b	6.25±0.40^b	10.08±0.95^a	8.96±0.73^a
		Lactic acid	1.08±0.27^d	1.30±0.21^d	1.98±0.21^c	4.47±0.20^a	3.34±0.39^b
		Acetic acid	1.11±0.50^d	10.74±0.59^c	12.05±0.52^c	20.39±1.00^a	18.48±1.03^b
		Citric acid	22.56±0.78^a	12.24±0.35^b	8.04±1.12^d	11.51±0.50^b	9.11±0.50^c
		Succinic acid	1.55±0.34^d	0.98±0.49^d	4.55±0.32^c	11.24±0.90^a	9.17±0.95^b
		Fumaric acid	1.77±0.43^b	2.54±0.67^a	n.d	n.d	n.d
		Propionic acid	2.60±0.41^a	2.04±0.31^b	n.d	n.d	n.d
		Total	39.61	35.89	32.88	57.69	49.06
20	Control	Malic acid	7.10±0.47^c	5.77±0.70^d	7.48±0.52^c	11.01±0.30^b	28.19±0.39^a
		Lactic acid	n.d	3.53±0.03^c	96.53±0.78^a	4.26±0.26^c	19.81±0.53^b
		Acetic acid	3.62±0.28^c	2.09±0.50^d	11.97±0.98^a	5.11±0.30^b	n.d
		Citric acid	16.32±0.91^b	8.62±0.11^c	4.61±0.26^d	4.13±0.32^d	19.12±0.41^a
		Succinic acid	2.04±0.10^c	8.78±0.59^b	4.56±0.45^d	7.00±0.29^c	39.49±0.80^a
		Fumaric acid	1.97±0.50^b	n.d	n.d	n.d	2.91±0.92^a
		Propionic acid	1.27±0.29^b	n.d	n.d	n.d	2.84±0.50^a
		Total	32.33	28.79	125.16	31.51	112.34
	Y204	Malic acid	11.08±0.30^c	34.63±0.66^b	10.27±0.86^c	48.84±0.90^a	35.18±0.84^b
		Lactic acid	6.29±0.51^d	12.15±0.44^c	2.49±0.35^e	33.41±0.60^a	24.45±0.85^b
		Acetic acid	2.03±0.48^d	n.d	5.03±0.27^b	53.82±0.93^a	3.50±0.18^c
		Citric acid	20.43±1.04^b	8.55±0.54^c	4.53±0.08^d	24.28±0.52^a	20.96±1.03^b
		Succinic acid	1.27±0.38^e	8.84±0.28^c	7.63±0.52^d	29.43±0.58^a	22.22±1.11^b
		Fumaric acid	1.77±0.54^b	n.d	n.d	2.73±0.39^a	2.55±0.54^a
		Propionic acid	1.66±0.35^a	n.d	n.d	1.37±0.64^a	1.23±0.23^a
		Total	44.54	64.16	29.94	193.89	110.09
25	Control	Malic acid	4.10±0.10^d	19.30±0.84^b	5.36±0.52^d	51.19±0.96^a	7.94±1.05^c
		Lactic acid	1.76±0.10^e	9.56±0.11^b	2.81±0.12^d	41.25±1.05^a	6.11±0.22^c
		Acetic acid	5.66±0.12^b	3.95±0.39^c	1.43±0.16^d	58.91±0.60^a	0.74±0.61^e
		Citric acid	9.68±0.31^b	9.51±0.28^b	2.27±0.10^d	22.64±0.86^a	5.98±0.14^c
		Succinic acid	0.93±0.30^d	12.97±0.99^a	7.61±0.50^c	1.77±0.54^c	9.09±0.20^b
		Fumaric acid	1.62±0.51^b	n.d	n.d	2.98±0.61^a	n.d
		Propionic acid	1.53±0.88^b	n.d	n.d	2.53±0.52^a	n.d
		Total	25.28	55.28	19.48	181.27	29.87
	Y204	Malic acid	11.30±0.52^c	15.69±0.90^b	11.68±0.49^c	51.19±0.98^a	8.98±1.01^d
		Lactic acid	4.01±0.11^d	8.45±0.44^c	9.98±0.42^b	41.25±0.53^a	8.06±0.39^c
		Acetic acid	17.87±1.04^b	8.58±0.13^d	11.15±0.17^c	58.91±1.00^a	9.41±0.04^d
		Citric acid	25.38±1.11^a	6.37±0.58^c	7.34±0.34^c	22.64±0.93^b	6.56±0.33^c
		Succinic acid	5.12±0.22^a	3.25±0.09^b	5.26±0.48^a	1.77±0.62^c	4.70±0.69^a
		Fumaric acid	2.00±0.51^b	n.d	n.d	2.98±0.39^a	n.d
		Propionic acid	1.83±0.18^b	n.d	n.d	2.53±0.48^a	n.d
		Total	67.51	42.33	45.41	181.27	37.71

¹⁾F.T: Fermentation temperature
²⁾Control: Saccharomyces cerevisiae Fermivin, Y204: S. cerevisiae Y204
³⁾Means with different letters in the same row are significantly different (p<0.05) by ducan’s multiple range test.
⁴⁾Not detected