Table 6. Concentration of organic acids in Yakju by different types of Nuruk at 9 days of fermentation

Contents (mg.%)	Yakju
	S-AO1)	SH
Tartaric	5.90	12.75
Malic	176.27	3.29
Lactic	336.96	650.72
Acetic	15.68	ND
Citric	7.46	5.32
Succinic	2.10	3.19
Fumaric	3.23	7.05
Total	547.59	682.32

¹⁾S-AO, sterile material pellet-type-Nuruk inoculate Aspergillus oryzae 83-10 fermented while 32 h; SH, Songhak Nuruk, traditional Nuruk.