Table 1. Characteristics of 36h fermented rice syrup

Sample1)	Before filtration			After filtration
	pH	Acidity	Turbidity	pH	Acidity	Turbidity
A1	3.59±0.23a2)3)	0.96±0.15c	3.37±0.14a	3.64±0.13a	0.80±0.04c	0.34±0.13a
A3	3.26±0.11c	1.69±0.21a	2.86±0.02b	3.37±0.05c	1.32±0.12a	0.10±0.06c
A5	3.58±0.01a	1.11±0.08b	3.41±0.11a	3.69±0.04a	0.97±0.03b	0.16±0.15bc
A7	3.29±0.04bc	1.76±0.06a	2.82±0.24bc	3.43±0.13b	1.44±0.08a	0.16±0.24bc

A1: mixed starter culture content 30%, 36h fermentation at 30°C, A3: mixed starter culture content 30%, 36h fermentation at 40°C, A5: mixed starter culture content 40%, 36h fermentation at 30°C, A7: mixed starter culture content 40%, 36h fermentation at 40°C.
Values are expressed as mean ± SD (n=3).
Values with different letters within the same column (a-c) differ significantly (p<0.05).