Table 3
Organic acid content of detoxified Rhus verniciflua vinegar produced by fermentation with different acetic acid bacteria (unit: mg/mL)

	Oxalic acid	Malic acid	Lactic acid	Acetic acid	Succinic acid	Fumaric acid	Total
AP¹⁾	0.99±0.09^b	3.01±0.72^a	nd²⁾	59.31±0.77^ab	3.34±0.72^c	3.98±0.49^c	70.62
AM	nd	4.73±0.28^b	nd	60.22±0.54^a	2.22±0.29^b	6.66±0.41^b	73.83
GE	nd	7.23±0.97^c	nd	62.61±1.04^b	nd	nd	69.84

AP, Acetobacter pasteurianus KACC16934; AM, A. malorum V5-7; GE, Gluconoacetobacter entanii RDAF-S.
nd, not detected.