Table 2. Physicochemical characteristics of black barley makgeolli according to fermentation conditions

Fermentation condition				pH	Total acidity (%)	Alcohol content (%)	Sugar content (°Brix)	Amino acid (%)
Nuruk(starter ratios)	Temperature(°C)	Water (%)	Lactic acid (%)	pH	Total acidity (%)	Alcohol content (%)	Sugar content (°Brix)	Amino acid (%)
A (0:1:2)¹⁾	20	160	0.2	3.78±0.00^3)j4)	0.44±0.01^b	10.13±0.06ⁱ	7.43±0.25^e	0.07±0.01^ab
		160	0.5	3.89±0.00^h	0.32±0.01^e	10.78±0.03^g	7.60±0.44^de	0.05±0.00^d
		180	0.2	3.73±0.00^k	0.43±0.00^c	8.80±0.10^k	6.83±0.23^f	0.06±0.01^c
		180	0.5	3.83±0.01ⁱ	0.33±0.00^e	9.57±0.06^j	7.97±0.23^cd	0.05±0.00^d
	25	160	0.2	3.77±0.01^j	0.58±0.01^a	11.27±0.25^f	8.43±0.21^a	0.08±0.01^a
		160	0.5	3.96±0.00^f	0.40±0.00^d	11.63±0.15^e	8.47±0.06^a	0.07±0.00^bc
		180	0.2	3.71±0.00^l	0.58±0.01^a	10.57±0.06^h	8.00±0.10^c	0.07±0.01^ab
		180	0.5	3.92±0.00^g	0.41±0.01^d	10.53±0.06^h	8.07±0.31^bc	0.07±0.00^bc
B (1:1:1)²⁾	20	160	0.2	4.08±0.01^d	0.27±0.01^hi	11.63±0.06^e	7.43±0.12^e	0.03±0.00^f
		160	0.5	4.08±0.01^d	0.25±0.01^j	12.37±0.03^d	7.40±0.10^e	0.03±0.00^g
		180	0.2	3.97±0.01^f	0.30±0.01^f	12.40±0.01^d	6.87±0.15^f	0.03±0.00^f
		180	0.5	4.03±0.00^e	0.24±0.01^j	11.16±0.01^f	6.87±0.15^f	0.03±0.00^g
	25	160	0.2	4.24±0.01^a	0.29±0.01^fg	14.56±0.02^c	8.50±0.17^a	0.05±0.00^d
		160	0.5	4.25±0.01^a	0.28±0.01^gh	15.01±0.01^a	8.37±0.15^ab	0.05±0.00^de
		180	0.2	4.14±0.00^c	0.32±0.01^e	14.79±0.06^b	7.93±0.21^cd	0.05±0.00^d
		180	0.5	4.19±0.00^b	0.27±0.00ⁱ	15.11±0.01^a	7.77±0.06^cde	0.04±0.00^e

The nuruk prepared by inoculating A. oryzae SU-Y, L. ramosa KJ-WF, and A. niger JA-B in a 0:1:2 ratio.
The nuruk prepared by inoculating A. oryzae SU-Y, L. ramosa KJ-WF, and A. niger JA-B in a 1:1:1 ratio.
All values are mean±SD (n=3).
Means with different superscript letters in the same column are significantly different at p<0.05 by Duncan’s multiple range test (a>b>c>d>e>f>g>h>i>j>k>l).