Table 1. Physiochemical properties (viable cell count, alcohol contents) of mulberry wine by various yeasts

No.	Yeast strains1)	Viable cell count (Log CFU/mL)		Alcohol contents (%)
		Fermentation time (day)		Fermentation time (day)
		0	4	0	4
1	Control2)	-	-	-	-
2	SRCM 101708	6.06±0.133)a4)	7.05±0.19f***5)	-	12.80±0.30cde
3	SRCM 101711	6.17±0.11a	7.94±0.13cd***	-	12.40±0.33g
4	SRCM 101712	6.14±0.11a	7.23±0.21ef***	-	12.83±0.22cde
5	SRCM 101756	6.18±0.04a	8.08±0.20c***	-	13.20±0.15a
6	SRCM 101762	6.15±0.17a	8.58±0.09b***	-	12.50±0.23fg
7	SRCM 101796	6.15±0.16a	8.81±0.19b***	-	12.60±0.06efg
8	SRCM 101802	6.07±0.14a	7.18±0.17ef***	-	12.97±0.08abc
9	SRCM 101830	6.20±0.11a	9.20±0.16a***	-	12.47±0.11fg
10	SRCM 101832	6.21±0.06a	9.14±0.24a***	-	12.90±0.14bcd
11	SRCM 101849	6.17±0.14a	8.73±0.05b***	-	12.87±0.33bcd
12	SRCM 101860	6.12±0.09a	7.30±0.12ef***	-	13.10±0.37ab
13	SRCM 101862	6.18±0.09a	7.72±0.08d***	-	13.03±0.37abc
14	SRCM 101868	6.17±0.04a	7.38±0.21e***	-	12.70±0.17def

All yeast strains are Saccharomyces cerevisiae.
Control does not inoculated the strain (mulberry juice).
Values are mean±SD (n=3).
Different small letters (^{a, b, c,} etc.) in the same column indicate a significant difference according to Duncan’s multiple test (p<0.05).
Significant differences were compared with the ‘before fermentation’ at ^*p<0.05, ^**p<0.01 and ^***p<0.001 in the same row by Levene’s t-test.