Table 4. Characteristics of 72h fermented glutinous rice syrup
Sample1) | Before filtration | After filtration |
pH | Acidity | Turbidity | pH | Acidity | Turbidity |
B2 | 3.34±0.01a2)3) | 1.88±0.01b | 3.75±0.08b | 3.49±0.06b | 1.53±0.18c | 0.19±0.04ab |
B4 | 3.21±0.04b | 2.13±0.01ab | 3.59±0.04c | 3.39±0.02c | 1.86±0.25b | 0.24±0.03a |
B6 | 3.40±0.03a | 1.92±0.02b | 3.85±0.03ab | 3.56±0.27a | 1.59±0.07c | 0.24±0.08a |
B8 | 3.24±0.01b | 2.34±0.21a | 3.91±0.19a | 3.40±0.04c | 2.03±0.03a | 0.22±0.19ab |
B2: mixed starter culture content 30%, 36h fermentation at 30°C, B4: mixed starter culture content 30%, 36h fermentation at 40°C, B6: mixed starter culture content 40%, 36h fermentation at 30°C, B8: 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).