Table 3. Free sugar contents of yakju supplemented with Jerusalem artichoke co-fermented by Wickerhamomyces anomalus JS01 and Saccharomyces cerevisiae KMBL7001

Strains1)	Free sugar content (g/L)
	Inulin	Sucrose	Glucose	Fructose	Sorbitol
KMBL7001	43.32±1.212)	ND4)	1.21±0.01	ND	40.40±3.02
KMBL7001 + JS01	19.41±1.01	0.20±0.01	0.79±0.01	ND	13.82±1.08
p-value3)	***		***		***

KMBL7001, Saccharomyces cerevisiae KMBL7001; JS01, Wickerhamomyces anomalus JS01.
All the data were expressed as mean±SD (n=3).
Symbols (*) indicate significant difference (***p⟨0.001).
ND, not detected.