Table 1. The cell counts of lactic acid bacteria and yeast in yakju with water extracts of fermented ginseng sprouts (log CFU/mL)

Sample1)	Lactic acid bacteria	Yeast
Con	6.57±0.032)a3)	7.03±0.37ns4)
We	6.90±0.10b	6.99±0.35
Lb	7.24±0.05c	6.92±0.32
Ef	7.67±0.04d	6.78±0.32

Con, Yakju made without ginseng sprouts; We, Yakju made with water extracts of ginseng sprouts; Lb, Yakju made with extracts of ginseng sprouts fermented by Lactobacillus bulgaricus; Ef, Yakju made with extracts of ginseng sprouts fermented by Enterococcus faecalis.
All 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.
Not significant.