Table 4. The organic acid content according to fermentation period of Kujippong vinegar by optimum conditions

(Unit : mg/mL)

Treatment1) Strain Period (days) Organic acid
Acetic acid Lactic acid Succinic acid Malic acid Citric acid Total
pH 4, 20℃ A26 0 2.37±0.21a2) 0.87±0.02ab 0.04±0.01a ND3) 4.41±0.03c 7.69±0.25
6 2.44±0.19a 0.83±0.02bc 0.04±0.01a ND 4.44±0.03c 7.76±0.25
12 2.48±0.29a 0.88±0.01a 0.04±0.01a ND 4.54±0.06b 7.93±0.36
18 2.52±0.19a 0.86±0.03ab 0.04±0.01a ND 4.54±0.04b 7.97±0.26
24 2.69±0.08a 0.87±0.02a 0.04±0.01a ND 4.59±0.04ab 8.19±0.13
30 2.63±0.23a 0.81±0.02c 0.05±0.01a ND 4.64±0.04a 8.12±0.29
A37 0 2.50±0.08d 0.94±0.03b 0.04±0.01a ND 0.17±0.08a 3.66±0.19
6 2.51±0.04d 0.87±0.06b 0.04±0.01a ND 0.17±0.05a 3.59±0.15
12 9.38±0.05c 1.10±0.07a 0.04±0.0.1a ND 0.17±0.02a 10.69±0.15
18 28.47±0.73b 1.11±0.02a 0.04±0.01a ND 0.20±0.01a 29.82±0.76
24 35.95±2.90a 1.09±0.05a 0.04±0.01a ND 0.20±0.01a 37.28±2.97
30 37.66±0.65a 1.03±0.05a 0.04±0.01a ND 0.20±0.03a 38.93±0.73
B7 0 2.36±0.19e 0.85±0.04d 0.04±0.01a ND 0.24±0.03a 3.49±0.26
6 2.41±0.17e 0.83±0.02d 0.04±0.01a ND 0.26±0.02a 3.54±0.21
12 9.78±0.09d 1.54±0.10c 0.04±0.01a ND 0.25±0.03a 11.61±0.23
18 23.73±2.00c 1.57±0.02bc 0.04±0.01a ND 0.26±0.01a 25.60±2.03
24 32.68±2.17b 1.68±0.12b 0.03±0.01a ND 0.27±0.01a 34.66±2.31
30 39.27±0.87a 2.03±0.05a 0.03±0.01a ND 0.27±0.02a 41.60±0.95
1)pH 4, initial acidity; 20℃, fermentation temperature.
2)Means±SD. Different letters in the same row are significantly different (p<0.05) by duncan’s multiple range test.
3)ND, not detected.