Table 2. Characteristics of 72h fermented rice syrup

Sample¹⁾	Before filtration			After filtration
Sample¹⁾	pH	Acidity	Turbidity	pH	Acidity	Turbidity
A2	3.33±0.05^a2)3)	1.65±0.02^bc	3.39±0.13^a	3.41±0.01^a	1.42±0.05^c	0.12±0.13^c
A4	3.12±0.11^b	2.18±0.06^a	3.19±0.24^b	3.25±0.11^c	1.99±0.01^b	0.16±0.11^b
A6	3.35±0.06^a	1.78±0.08^b	3.20±0.05^b	3.45±0.04^a	1.59±0.06^c	0.18±0.03^b
A8	3.14±0.13^b	2.34±0.22^a	3.19±0.02^b	3.28±0.13^b	2.03±0.06^a	0.21±0.05^a

A2: mixed starter culture content 30%, 36h fermentation at 30°C, A4: mixed starter culture content 30%, 36h fermentation at 40°C, A6: mixed starter culture content 40%, 36h fermentation at 30°C, A8: 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).