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. 2018 Oct 8;28(2):481–489. doi: 10.1007/s10068-018-0489-8

Fig. 1.

Fig. 1

Physicochemical changes in sugar consumption (A), ethanol production (B), yeast population (C), total acidity and pH (D) during alcohol fermentation by indigenous strain and standard yeasts. 21A, Saccharomyces cerevisiae JBCC-21A; no. 7013, commercial S. cerevisiae no. 7013; 30008, type strain S. cerevisiae KACC30008