Table 4.
The organic acid content in Boseok black waxy r ice vinegar that was prepared using acetic acid bacter ia strains (%)

Organic acids	CV-11)	CV-2	FV-1	HV-4
Oxalic acid	0.03±0.122)	0.03±0.01	0.04±0.02	0.04±0.04
Tartaric acid	0.02±0.02	0.02±0.09	0.02±0.01	0.03±0.02
Malic acid	0.04±0.02	0.04±0.05	0.04±0.03	0.07±0.01
Lactic acid	0.03±0.04	0.03±0.03	0.03±0.04	0.04±0.16
Acetic acid	5.80±0.25	5.83±0.16	6.23±0.11	6.34±0.23
Citric acid	0.04±0.02	0.04±0.02	0.02±0.05	0.03±0.02
Total organic acids	5.96	5.99	6.38	6.55
A/T3)	0.97	0.99	0.98	0.97

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.
Ratio of acetic acid to total organic acids.