Table 3. Sensory evaluation of yakju with water extracts of fermented ginseng sprouts

Sample¹⁾	Flavor	Color	Sweet taste	Sour taste	Swallow	Overall acceptability
Con	6.00±1.07²⁾^ab³⁾	5.88±0.64^ns⁴⁾	4.50±1.41^ns	4.13±1.13^ns	4.38±0.52^ns	3.88±0.64^ab
We	5.13±0.99^a	5.13±1.25	3.88±1.25	2.75±1.16	4.00±1.07	3.25±0.70^a
Lb	5.88±1.13^ab	5.88±1.25	4.50±0.93	4.00±1.60	4.38±0.74	4.38±1.60^b
Ef	6.50±1.07^b	5.75±0.89	3.88±2.36	4.38±2.00	4.00±1.30	4.38±0.52^b

Con, Yakju made without ginseng sprouts; We, Yakju made with water extracts of ginseng sprouts; Lb, Yakju made with extracts of ginseng sprouts fermented by Lactobacillus bulgaricus; Ef, Yakju made with extracts of ginseng sprouts fermented by Enterococcus faecalis.
All values are mean±SD (n=8).
Means with different superscript letters in the same column are significantly different at p⟨0.05 by Duncan’s multiple range test. a⟨b.
Not significant.