Table 6. Sensory evaluation of yakju supplemented with Jerusalem artichoke co-fermented by Wickerhamomyces anomalus JS01 and Saccharomyces cerevisiae KMBL7001

Strains1)	Sensory score
	Color	Flavor	Sweetness	Sourness	Overall preference
KMBL7001	3.58±1.322)	3.41±1.66	2.76±1.28	3.41±1.66	4.82±1.67
KMBL7001 + JS01	3.84±1.64	3.76±1.79	3.26±1.36	4.12±1.80	5.12±1.58
p-value3)	NS	NS	NS	NS	NS

KMBL7001, Saccharomyces cerevisiae KMBL7001; JS01, Wickerhamomyces anomalus JS01.
All the data were expressed as mean±SD (n=3).
All the data were not significantly different (p>0.05).