Table 3. The content of organic acid of yakju prepared by different commercial yeasts before and after aging (mg/L)

		OT¹⁾	SC	LA	CM	FE
Malic acid	Before	28.40±1.19^2)b3)	41.71±13.29^b	42.31±13.86^b	2.80±0.82^c	74.42±1.48^a
	After	36.65±4.13^c	67.38±0.38^b	65.18±2.39^b	22.21±4.43^d	90.73±2.58^a
	t-value	−2.20	−2.66	−1.99	−5.23	−20.99^*4)
Lactic acid	Before	124.76±21.88^abc	88.50±3.38^c	121.64±27.70^bc	137.88±15.94^ab	169.80±5.49^a
	After	101.94±9.56^b	98.86±2.67^b	96.97±0.27^b	166.74±10.52^a	163.15±4.37^a
	t-value	1.03	−2.42	1.27	−7.53	8.38
Citric acid	Before	4.68±0.21^b	2.74±0.95^b	10.43±1.99^a	6.03±3.08^ab	5.50±0.62^b
	After	5.77±2.82	15.12±1.33	9.95±2.40	9.27±5.01	7.29±1.17
	t-value	−0.51	−46.60^*	0.16	−2.37	−4.55
Succinic acid	Before	27.52±0.46^a	22.31±0.39^ab	17.45±8.20^bc	10.26±0.04^c	16.52±1.00^bc
	After	40.20±1.48^a	33.85±0.71^a	34.53±1.25^a	37.30±4.83^a	18.67±9.51^b
	t-value	−17.60^*	−14.76^*	−3.48	−7.99	−0.29

OT, SC, LA, CM, and FE means yakju prepared by Saccharomyces cerevisiae yeast ottogi, songcheon, la parisinne, chungmoo, and fermivin, repectively.
All values are mean ± standard deviation (n=3).
^a-dmeans in a row by different superscripts are significantly different by Duncan’s multiple range test at p<0.05.
Asterisks indicate significant differences between before and after aging of yakju made from commercial yeasts (^*p<0.05, ^**p<0.01, ^***p<0.001, respectively).