Table 4. Organic acid contents of yakju supplemented with Jerusalem artichoke co-fermented by inulin-degrading yeast Wickerhamomyces anomalus JS01 and Saccharomyces cerevisiae KMBL7001

Strains1)	Organic acid content (g/L)
	Citric acid	Malic acid	Succinic acid	Lactic acid	Acetic acid
KMBL7001	1.97±0.162)	0.36±0.04	0.83±0.02	1.37±0.06	0.12±0.01
KMBL7001 + JS01	2.16±0.21	0.38±0.03	0.86±0.02	1.47±0.18	0.08±0.01
p-value3)	NS	NS	NS	NS	**

KMBL7001, Saccharomyces cerevisiae KMBL7001; JS01, Wickerhamomyces anomalus JS01.
All the data were expressed as mean±SD (n=3).
Symbols (*) indicate significant difference (**, p⟨0.01; NS, not significant).