Table 3. Characteristics of 36h fermented glutinous rice syrup

Sample1) Before filtration After filtration
pH Acidity Turbidity pH Acidity Turbidity
B1 3.58±0.21b2)3) 1.05±0.08c 3.65±0.01c 3.71±0.11b 0.86±0.02c 0.28±0.04b
B3 3.33±0.03c 1.65±0.06a 3.73±0.01b 3.51±0.02c 1.32±0.01a 0.17±0.01c
B5 3.62±0.11a 1.24±0.05b 3.90±0.04c 3.77±0.06a 1.01±0.01b 0.30±0.05a
B7 3.35±0.04c 1.78±0.21a 4.59±0.03a 3.53±0.03c 1.44±0.06a 0.17±0.06c
B1: mixed starter culture content 30%, 36h fermentation at 30°C, B3: mixed starter culture content 30%, 36h fermentation at 40°C, B5: mixed starter culture content 40%, 36h fermentation at 30°C, B7: 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).