Table 3.
Changes in the chemical characteristics of r ice and r ice starch Yakju (25°C, 14 days)

Type	Rice Yakju				Rice starch Yakju
	Enzyme supplements	Modified Nuruk	Traditional Nuruk	Yellow rice koji	Enzyme supplements	Modified Nuruk	Traditional Nuruk	Yellow rice koji
	Alcohol(%)	19.27±0.12c1)	19.67±0.12b	20.13±0.12a	17.67±0.12d	17.80±0.20c	18.93±0.23a	18.47±0.12b	14.93±0.23d
pH	4.50±0.08b	4.61±0.09b	4.57±0.03b	4.88±0.03a	4.46±0.02a	4.34±0.02c	4.49±0.04a	4.40±0.00b
Titratable acidity(succinic acid,%)	0.27±0.02c	0.32±0.00b	0.35±0.00a	0.34±0.01ab	0.32±0.01c	0.33±0.00c	0.36±0.00b	0.48±0.01a
Total amino acid(glycine,%)	0.59±0.09d	2.26±0.15b	1.75±0.05c	4.28±0.13a	0.63±0.10d	1.16±0.07c	1.54±0.02b	4.45±0.10a
Optical density(430nm)	0.23±0.00d	0.26±0.00b	0.35±0.00a	0.24±0.00c	0.10±0.00d	0.15±0.00c	0.20±0.00b	0.28±0.00a

Values are mean±SD (n=3), different letters within the same column differ significantly (p<0.05).