Table 2. Changes of yeast, aerobic bacteria, and lactic acid bacteria counts of high-temperature fermented makgeolli (×log₁₀ CFU/mL)

Samples¹⁾	Day	Yeast	A_Bacteria	LAB
C25	0	7.62±0.17^bc2)3)	2.67±0.58^c	0.00±0.00^d
	3	7.86±0.06^a	8.08±0.20^b	7.54±0.47^c
	6	7.74±0.08^ab	8.09±0.21^b	8.14±0.18^b
	7	7.74±0.08^ab	8.32±0.17^b	8.32±0.33^b
	9	7.50±0.07^c	8.89±0.06^a	8.90±0.07^a
C35	0	7.62±0.17^bc	2.67±0.58^b	0.00±0.00^c
	3	7.86±0.06^a	8.08±0.20^a	7.54±0.47^b
	6	7.74±0.08^ab	8.09±0.21^a	8.14±0.18^a
	7	7.23±0.17^d	3.67±3.21^b	0.00±0.00^c
	9	7.48±0.08^c	5.16±0.28^b	0.00±0.00^c
C45	0	7.62±0.17^a	2.67±0.58^b	0.00±0.00^c
	3	7.86±0.06^a	8.08±0.20^a	7.54±0.47^b
	6	7.74±0.08^a	8.09±0.21^a	8.14±0.18^a
	7	7.24±0.07^b	1.67±2.89^b	0.00±0.00^c
	9	7.27±0.24^b	3.33±2.89^b	0.00±0.00^c
W25	0	7.43±0.06^c	1.30±0.00^c	0.00±0.00^b
	3	7.83±0.05^a	8.42±0.43^a	3.00±0.00^a
	6	7.68±0.05^ab	7.64±0.15^a	2.00±1.73^a
	7	7.56±0.21^bc	3.44±0.40^b	0.00±0.00^b
	9	7.70±0.06^ab	5.05±2.79^b	0.00±0.00^b
W35	0	7.55±0.07^b	1.88±0.09^c	0.00±0.00^b
	3	7.82±0.08^a	9.08±0.23^a	2.50±2.17^a
	6	7.29±0.09^c	7.16±0.15^b	4.23±1.08^a
	7	7.50±0.10^b	0.00±0.00^d	0.00±0.00^b
	9	7.52±0.20^b	0.00±0.00^d	0.00±0.00^b
W45	0	7.29±0.13^bc	1.59±0.11^c	0.00±0.00^b
	3	7.44±0.04^ab	7.71±0.38^a	0.00±0.00^b
	6	7.19±0.04^c	7.26±0.24^b	3.33±2.89^a
	7	7.54±0.06^a	0.00±0.00^d	0.00±0.00^b
	9	7.53±0.12^a	0.00±0.00^d	0.00±0.00^b

C, yeast La Parisienne (LP); W, yeast WB06. 25, 9 days at 25°C; 35, 6 days at 25°C then 3 days at 35°C; 45, 6 days at 25°C then 3 days at 45°C.
Values are mean±SD (n=3).
Means with different superscript letters in the same column are significantly different at p<0.05 by Duncan’s multiple range test (a>b>c>d).