Table 2
Organic acid content of tangerine peel Soksungjang prepared from different types of koji strains
| RS3) | RTS4) | AS5) | ATS6) |
| Citric acid | 0.41±0.2a2) | 0.50±0.15a | -1) | 0.57±0.1a |
| Succinic acid | 2.55±0.1a | 2.70±0.2a | - | - |
| Acetic acid | 6.70±0.4b | 10.25±1.1d | 8.46±0.4c | 2.98±0.2a |
| Lactic acid | - | - | 4.02±0.2a | 5.57±0.1b |
| Total | 9.67±0.5 | 13.45±0.6 | 12.48±1.5 | 9.12±0.4 |
1)-, No detection.
2)All values are mean±SD. Mean±SD with different superscript a-c within a row are significantly different (p<0.05) by Duncan’s multiple range test.
3)RS, Soksungjang made from Rhizopus oligosporus koji.
4)RTS, Soksungjang made from Rhizopus oligosporus koji+10% Tangerine peel power.
5)AS, Soksungjang made from Aspergillus oryzae.
6)ATS, Soksungjang made from Aspergillus oryzae+10% Tangerine peel.