Table 5. Characterization of fermented rice beverage base and fermented rice syrup

Fermented rice syrup (primary fermentation) Fermented rice beverage base (secondary fermentation)
Total soluble solids (°Brix) 28.7 53.0
pH 4.01 4.79
Acidity (%) 0.882 0.297
Glucose (%) 6.158 14.929
Maltose (%) 12.107 19.881
GABA (%) 0.7 0.068
CIE L*a*b color difference L a b L a b
27.74 –0.06 4.97 30.21 –0.01 8.52
Organic acid (mg/L) Lactic acid Acetic acid Citric acid Lactic acid Acetic acid Citric acid
9,287 2,670 2,443 8,375 1,943 3,294
Lactic acid bacteria (CFU/mL) 9.3 × 108 Not detected