Table 3. Organic acid, free sugar and alcohol of fermented product by acetic acid bacteria using seed culture with different fermentation periods

Content		Fermentation time (day)
		0	5	10	15
Organic acid (mg% (w/v))	Citric acid	56.61±1.64a1)2)	71.09±0.02b	69.23±0.04b	69.43±0.16b
	Succinic acid	359.13±6.14a	449.04±7.29c	437.41±0.54bc	434.96±1.11b
	Acetic acid	987.80±2.08a	2,737.07±7.84b	3,905.5±22.37c	5,921.43±41.60d
Free sugar & alcohol (% w/v)	Glucose	1.13±0.01ab	1.13±0.03ab	1.09±0.01a	1.16±0.01b
	Ethanol	6.02±0.08c	4.33±0.47b	2.67±0.40a	ND3)

Values are mean±SD (n=3).
Different small letters (^a-d) in the same row indicate a significant difference according to Duncan’s multiple test (p<0.05).
ND, not detected.