Table 6. Changes in yeast counts of coffee beer during fermentation period

Sample	Yeast cells (log CFU/mL)
Sample	1 day	2 days	5 days	12 days	19 days	26 days
CG¹⁾	6.62±0.03^2)aB	6.66±0.01^aB	6.74±0.02^aA	5.41±0.05^aC	5.41±0.02^aC	5.32±0.02^bD
BB1	6.31±0.01^dB	6.37±0.08^dB	6.53±0.02^bcA	5.06±0.02^cC	5.07±0.05^bC	5.03±0.03^eC
BB2	5.71±0.01^fB	5.77±0.02^fA	5.79±0.01^eA	5.36±0.04^aC	5.36±0.05^aC	5.26±0.02^cD
BB3	6.52±0.01^bA	6.56±0.03^bA	6.55±0.03^bA	5.44±0.09^aB	5.39±0.09^aB	5.39±0.06^aB
AB1	6.35±0.02^cC	6.45±0.02^cB	6.51±0.02^cA	5.09±0.06^cD	5.08±0.01^bD	5.06±0.01^eD
AB2	5.96±0.01^eC	5.99±0.01^eB	6.12±0.03^dA	4.91±0.01^dD	4.90±0.02^cD	4.89±0.01^fD
AB3	6.36±0.04^cC	6.46±0.01^cB	6.52±0.01^bcA	5.17±0.01^bD	5.14±0.02^bDE	5.13±0.02^dE

CG, control group; BB, before boiling; AB, after boiling; 1, the ratio of wort to coffee is 1:1; 2, the ratio of wort to coffee is 1:2; 3, the ratio of wort to coffee is 2:1.
All values are mean±SD (n=3). Different letters [lowercase (^a-f) in a row, uppercase (^A-E) in a column] indicate significant differences (p<0.05) by Duncan’s multiple range test.