Table 2. Color properties of yakju prepared by different commercial yeasts before and after aging

OT1) SC LA CM FE
Brownness (A430) Before 0.16±0.002)a3) 0.13±0.00c 0.13±0.00c 0.15±0.00b 0.10±0.00d
After 0.58±0.00a 0.34±0.01d 0.39±0.00c 0.42±0.00b 0.26±0.00e
t-value −72.75***4) −24.19** −76.00*** −80.00*** −46.00***
L Before 98.16±0.01e 98.53±0.02c 98.61±0.00b 98.21±0.01d 98.83±0.00a
After 92.19±0.01e 95.74±0.04b 94.96±0.01c 94.45±0.01d 96.45±0.00a
t-value 1,034.03*** 232.70*** 1,096.00*** 426.72*** 412.23***
a Before −1.64±0.02d −1.50±0.01b −1.55±0.01c −1.49±0.02b −0.87±0.01a
After −1.49±0.02a −2.41±0.02e −2.26±0.01c −2.29±0.01d −2.02±0.01b
t-value −17.39** 157.62*** 122.98*** 138.56*** 199.19***
b Before 10.72±0.01a 9.11±0.02d 9.16±0.01c 9.93±0.01b 6.02±0.02e
After 30.34±0.01a 18.97±0.02d 21.79±0.01c 24.79±0.01b 13.70±0.01e
t-value −5,884.00*** −2,956.00*** −1,263.00*** −2,229.50*** −528.34***
ΔE Before 11.01±0.00a 9.36±0.00d 9.40±0.00c 10.21±0.00b 6.21±0.00e
After 31.37±0.01a 19.61±0.01d 22.49±0.02c 25.53±0.01b 14.31±0.01e
t-value −6,109.00*** −3,074.00*** −1,309.00*** −2,653.50*** −557.25***
OT, SC, LA, CM, and FE means yakju prepared by Saccharomyces cerevisiae yeast ottogi, songcheon, la parisinne, chungmoo, and fermivin, repectively.
All values are mean±standard deviation (n=3).
a-emeans in a row by different superscripts are significantly different by Duncan’s multiple range test at p<0.05.
Asterisks indicate significant differences between before and after aging of yakju made from commercial yeasts (*p<0.05, **p<0.01, ***p<0.001, respectively).