Table 2. Probiotic properties of yeast isolated from makgeolli

Strain	Survival (%)		BSH activity (mm)	Adhesion (%)	Hydrophobicity (%)	Co-aggregation (%)
Strain	Gastric juice	Intestinal juice	BSH activity (mm)	Adhesion (%)	Hydrophobicity (%)	Bacillus cereus	Escherichia coli O157	Salmonella typhimurium	Staphylococcus aureus
S. cerevisiae TM15	88.40±2.43^1)b	96.73±2.89^b	7.50±0.50^b	12.83±0.41^b	60.42±1.30^b	55.07±2.85^b	40.81±2.91^b	78.62±5.59^a	53.69±3.06^b
P. kudriavzevii TM26	93.05±3.01^a	100.52±1.05^a	15.33±0.58^a	5.99±1.50^c	53.77±5.77^c	49.38±1.55^c	29.43±4.20^c	33.87±2.73^b	50.06±3.19^b
K. marxianus TM39	86.34±0.64^b	98.13±1.78^ab	5.67±0.29^c	22.42±3.84^a	69.39±0.59^a	61.26±4.03^a	66.24±1.10^a	75.13±7.80^a	80.40±6.01^a

All values are means±SD (n=3). Different superscript letters (^a-c) in a column indicate significant differences at p<0.05 by Duncan’s multiple range test.