Table 4. Yeast, aerobic bacteria and lactic acid bacteria counts of makgeolli made by barley nuruk grinding size and inoculation rates (CFU/g)

Sample¹⁾	Yeast	Aerobic bacteria	Lactic acid bacteria	E. coli
A	7.0×10^7b2)	4.7×10^8a	ND³⁾	3.3×10^7a
B	2.6×10^7b	2.2×10^5b	ND	5.3×10^7a
C	1.2×10^8a	3.1×10^3c	ND	1.6×10^2b
D	4.1×10^7b	4.6×10^2c	7×10^a	2.2×10^2b

A, 5 mm, 0.1%; B, 1 mm, 0.1%; C, 5 mm, 1%; D, 1 mm, 1%; Barley grinding size: 5 mm, coarsely milled; 1 mm, finely milled. Inoculation rates: 0.1%, 0.1% by volume of raw materials; 1%, 1% by volume of raw materials.
All values are mean±SD (n=3) and different superscript letters in the same column indicate significant differences by Duncan’s multiple range test (p<0.05).
ND, not detected.