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±0.02^b	4.24±0.02^b	5.62±0.03^a
pH	5.09±0.00^a	4.46±0.00^b	4.22±0.00^c
Acidity (% citric acid)	0.34±0.04^c	0.73±0.00^a	0.40±0.02^b
Amino acidity (% glycine)	0.87±0.06^a	0.53±0.06^b	0.32±0.00^c
Reducing sugar (%)	3.28±0.01^a	3.23±0.01^a	2.12±0.00^b

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).