Table 3.
The Hunter ’s color value of Boseok black waxy r ice vinegar that was prepared using acetic acid bacter ia strains

Sample1)	Hunter’s color value
	L	a	b
	CV-1	80.11±0.042)	3.92±0.03	12.84±0.01
CV-2	79.12±0.02	3.34±0.05	14.73±0.46
FV-1	75.01±0.04	3.50±0.07	18.09±0.01
HV-4	77.75±0.06	3.51±0.03	15.16±0.03

CV-1, vinegar prepared using Acetobacter orleanensis KCTC 12329; CV-2, vinegar prepared using Acetobacter pasteurianus KCTC 12289; FV-1, vinegar prepared using acetic acid producing bacteria strains selected by Sunchon National university; HV-4, vinegar prepared using acetic acid producing bacteria strains isolated in Jeonnam area.
All values are mean±SD.