Table 2. Characteristics of solid-state fermented mashes made from different combinations of fermented agents and auxiliary material

Fermented agents + auxiliary material A. oryzae (yellow koji) + zeolite A. luchuensis (white koji) + zeolite Traditional nuruk (sanseong)1) + rice husks
Alcohol (%) 4.34±0.02b 4.24±0.02b 5.62±0.03a
pH 5.09±0.00a 4.46±0.00b 4.22±0.00c
Acidity (% citric acid) 0.34±0.04c 0.73±0.00a 0.40±0.02b
Amino acidity (% glycine) 0.87±0.06a 0.53±0.06b 0.32±0.00c
Reducing sugar (%) 3.28±0.01a 3.23±0.01a 2.12±0.00b
Values in the column with different lowercase superscripts are significantly different at p⟨0.05.
Traditional nuruk + rice husks cited in Shin et al. (2021).