Table 4.
Yeast and aerobic bacterial counts of makgeolli after the second fermentation.

Sample	Yeast (CFU/mL)	Aerobic bacteria (CFU/mL)	Sample	Yeast (CFU/mL)	Aerobic bacteria (CFU/mL)
1	8.2±2.1×107	2.4±0.4×106	10	9.6±2.1×107	3.5±0.5×106
2	7.8±2.5×107	1.8±0.6×106	11	8.6±2.9×107	3.2±0.3×106
3	7.4±1.5×107	1.7±0.7×106	12	1.3±0.4×108	5.2±0.7×106
4	7.9±1.4×107	2.0±0.4×106	13	8.9±1.8×107	3.2±0.7×106
5	8.2±2.8×107	2.2±0.6×106	14	9.5±1.4×107	4.3±1.8×106
6	1.1±0.4×108	4.8±1.1×106	15	1.0±0.4×108	4.8±1.0×106
7	8.2±1.9×107	2.1±0.4×106	16	9.7±1.8×107	3.9±0.6×106
8	8.5±0.5×107	2.5±0.2×106	17	8.4±3.4×107	3.2±0.8×106
9	9.3±2.1×107	3.8±0.6×106	18	8.8±3.2×107	3.5±0.9×106