Table 4. Organic acid contents of wort and beers fermented with different yeasts at different fermentation temperatures

Temp. (°C)	Yeast	Organic acid content (mg%)
Temp. (°C)	Yeast	Malic	Lactic	Acetic	Citric	Succinic
Wort		23.04±1.16	27.11±2.74	20.76±1.48	47.90±3.83	ND
15	YM55	13.88±0.35^1)B2)	10.52±0.46^Cc	7.97±0.35^Eb	42.00±3.68^a	13.55±0.28^Bc
	YM53	12.83±0.57^B	13.29±0.40^Bc	9.82±0.12^Da	39.00±3.36^a	12.58±0.18^Bb
	YM22	21.47±1.78^A	12.64±0.53^Bc	16.40±0.14^Ba	43.31±1.67^a	20.99±2.24^Ab
	N9	22.28±0.46^Ab3)	10.95±0.41^Cc	19.11±0.34^Aa	46.01±3.12^a	22.43±0.40^Ac
	N4	12.67±0.21^Ba	14.10±0.38^Ac	11.52±0.24^Cc	44.06±2.16^a	21.31±1.01^Ab
20	YM55	11.58±0.53^B	13.32±0.51^Db	6.38±1.13^Cb	32.82±0.87^Cb	16.36±0.89^Cb
	YM53	12.57±1.61^B	19.78±0.90^Bb	6.36±1.26^Cb	38.13±1.10^Aa	17.19±2.28^Ca
	YM22	23.94±1.53^A	17.26±1.64^Cb	9.93±0.89^Bb	34.55±1.81^BCb	23.09±2.06^Bb
	N9	24.80±3.09^Aab	15.46±1.15^Cb	9.88±0.18^Bc	35.70±0.78^ABb	28.53±1.98^Ab
	N4	13.64±4.95^Ba	63.51±1.00^Ab	18.33±0.49^Ab	33.68±1.76^BCb	26.19±1.15^ABab
25	YM55	12.62±1.97^B	18.66±1.97^Da	10.27±1.19^Ca	36.16±1.39^Bb	18.86±1.07^Ba
	YM53	12.71±0.76^B	23.73±1.08^BCa	7.94±1.28^Dab	32.82±1.51^Bb	17.94±1.51^Ba
	YM22	26.50±2.53^A	21.29±2.40^CDa	9.64±0.86^CDb	34.50±1.88^Bb	29.05±1.59^Aa
	N9	30.20±3.86^Aa	24.96±0.84^Ba	13.57±0.58^Bb	41.68±3.52^Aa	34.57±1.60^Aa
	N4	ND	162.07±2.00^Aa	28.05±1.56^Aa	ND	35.38±8.06^Aa

All values are mean±SD (n=3). ND means not detected.
Values with different superscript (^A-E) within the same column differ significantly by strain at the same fermentation temperature (p⟨0.05).
Values with different superscript (^a-c) within the same column differ significantly by fermentation temperature at the same strain (p⟨0.05).