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).