Table 3.

Microbial cell counts of the control and banana Makgeolli throughout the 6 day fermentation period (Unit: CFU/mL)

Sample	Microorganism	Fermentation period (day)
		0	1	3	6
Control	Total viable cells	1.23×105	2.50×106	4.24×106	2.88×107
	Lactic acid bacteria	1.10×105	1.70×105	1.15×106	1.50×106
	Yeasts	1.26×105	2.38×106	1.56×107	1.90×107
Banana Makgeolli	Total viable cells	3.36×105	4.50×106	5.67×106	3.57×107
	Lactic acid bacteria	2.02×105	3.50×105	1.30×106	1.84×106
	Yeasts	3.74×105	4.86×106	1.67×107	2.17×107