Table 7
Changes in the organic acid contents of vinegar supplemented with different levels amounts of black garlic dur ing fermentation (mg/100 mL)

Sample code	Fermentation period (days)	Lacticacid	Aceticacid	Citricacid	Succinicacid	Propionicacid	Total
BV-3.5	0	129.96±0.17^aA1)	888.03±1.68^aA	111.12±0.01^bA	70.86±1.04^bA	93.42±0.49^bA	1,293.39
	9	94.26±0.15^aA	1309.35±0.72^bA	149.72±0.20^cA	104.91±0.01^cA	86.44±1.58^aA	1,744.68
	18	512.89±8.57^bA	1463.14±1.55^cB	88.75±0.11^aA	21.19±9.68^aA	107.48±3.43^cA	2,193.45
	25	100.45±0.15^aA	4828.11±1.15^dB	153.06±0.27^dA	136.10±0.29^dA	109.62±1.31^cA	5,327.34
BV-5	0	188.53±1.10^cB	1144.31±5.40^aB	190.25±0.23^cB	87.15±1.19^bB	123.75±9.95^aA	1,733.99
	9	123.98±0.44^aB	1641.00±4.56^bC	204.11±1.39^dB	146.21±0.10^cB	118.62±1.73^aB	2,233.92
	18	793.32±1.79^dB	1726.43±1.76^cB	152.49±5.24^aB	18.73±1.28^aA	127.73±0.72^aA	2,818.70
	25	128.96±0.31^bB	5570.29±2.60^dD	182.32±0.27^bB	145.09±1.65^cB	132.05±2.53^aB	6,158.71
BV-7	0	330.02±1.06^cC	1477.39±0.71^aC	273.78±0.27^bC	103.49±2.00^bC	184.78±1.78^aB	2,369.46
	9	187.87±1.04^aC	2316.48±3.33^bC	319.62±1.72^dC	217.64±1.53^dC	176.38±1.79^aC	3,217.99
	18	578.83±0.96^dA	2459.99±7.01^cD	238.19±1.47^aC	53.16±1.02^aB	214.78±16.10^bB	3,544.95
	25	211.10±0.19^bC	5434.67±1.26^dC	302.06±0.52^cC	147.25±2.78^cB	212.56±4.17^bC	6,307.64
BV-14	0	868.48±4.90^dD	1227.38±5.74^aA	358.74±5.15^aD	150.91±0.26^aD	397.80±21.75^aC	3,003.31
	9	352.60±7.81^aD	2092.06±6.69^bD	688.60±3.87^dD	420.58±0.96^dD	377.98±1.74^aD	3,931.82
	18	511.68±3.25^cA	3884.20±2.24^cA	525.99±0.87^cD	164.91±1.08^cC	445.85±7.77^bC	5,532.63
	25	396.12±1.51^bD	4208.90±1.48^dD	381.96±1.31^bD	160.20±0.17^bC	384.10±4.82aD	5,531.28

¹⁾All values are mean±SD (n=3). Means with different superscripts (a-d) within the same row are significantly different (p<0.05). Means with different superscripts (A-D) within the same column are significantly different (p<0.05).