Table 3 Organic acid contents of rice wine prepared with Aspergillus oryzae KSS2 (AW and AR) and Rhizopus oryzae KJJ39 (RW and RR) and commercial Makgeolli (CA, CB and CC) (mean ± SD, n = 3, mg/mL)
Sample | Organic acid | ||||
|---|---|---|---|---|---|
Citric acid | Malic acid | Fumaric acid | Lactic acid | Acetic acid | |
CA | 0.95 ± 0.00 | 0.15 ± 0.01 | 0.02 ± 0.00 | 0.29 ± 0.01 | 0.12 ± 0.00 |
CB | NDa | ND | ND | 2.01 ± 0.01 | 0.30 ± 0.00 |
CC | 0.67 ± 0.01 | 0.03 ± 0.00 | 0.02 ± 0.00 | 0.27 ± 0.00 | 0.26 ± 0.01 |
AW | 0.19 ± 0.02 | 0.75 ± 0.10 | 0.19 ± 0.01 | 0.77 ± 0.06 | 0.28 ± 0.05 |
RW | 0.25 ± 0.01 | 0.43 ± 0.05 | 0.09 ± 0.01 | 1.02 ± 0.22 | 0.55 ± 0.01 |
AR | 0.22 ± 0.01 | 0.96 ± 0.06 | 0.17 ± 0.00 | 0.51 ± 0.05 | 0.14 ± 0.04 |
RR | 0.26 ± 0.02 | 0.13 ± 0.04 | 0.03 ± 0.00 | 0.86 ± 0.01 | 0.58 ± 0.06 |