Table 1. Characteristics of ‘Yakju’ after fermentation

Strains¹⁾	Mixture ratio (glutinous rice : non-glutinous rice)²⁾	Soluble solid (°Brix)	Reducing sugar (%)	pH	Total acid (%)	Alcohol content (%, v/v)
KCCM 11215	Glu 100	9.20±0.00^3)b4)	0.30±0.02^c	4.35±0.01^a	0.24±0.01^d	14.93±0.06^b
	NGlu 50:50	8.57±0.06^c	0.31±0.01^c	4.25±0.01^a	0.26±0.01^d	15.20±0.10^c
	NGlu100	9.03±0.06^b	0.36±0.01^c	4.12±0.02^a	0.29±0.00^c	15.83±0.06^a
W153	Glu 100	8.80±0.00^d	0.21±0.00^d	4.08±0.02^c	0.27±0.00^b	14.83±0.12^b
	NGlu 50:50	8.57±0.06^c	0.23±0.01^d	3.97±0.01^d	0.30±0.00^b	14.90±0.00^d
	NGlu 100	9.07±0.12^b	0.24±0.02^d	3.82±0.02^d	0.33±0.00^b	15.90±0.00^a
W149	Glu 100	10.57±0.06^a	1.63±0.01^a	4.02±0.04^d	0.36±0.00^a	15.37±0.06^a
	NGlu 50:50	10.27±0.12^a	1.68±0.03^a	4.02±0.03^c	0.34±0.00^a	16.07±0.06^a
	NGlu 100	10.40±0.00^a	1.85±0.01^a	3.95±0.03^b	0.37±0.01^a	15.17±0.06^c

KCCM 11215, Saccharomyce cerevisiae KCCM 11215; W153, S. cerevisiae W153; W149, S. cerevisiae W149.
Glu 100, glutinous rice 100%; NGlu 50:50, glutinous rice 50% + non-glutinous rice 50%; NGlu 100, non-glutinous rice 100%.
All the data were expressed as mean±SD (n=3).
Different letters within same column indicate significant difference (p<0.05).