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).